Grilled Pineapple Habanero Salsa
Grilled Pineapple Habanero Salsa is a vibrant, smoky-sweet salsa with a fiery habanero kick. Juicy pineapple rounds are grilled until caramelized and charred, then chopped and combined with flame-kissed habaneros, fresh tomatoes, crisp onion, cilantro, and a bright burst of lime zest and juice.This salsa is the perfect balance of sweet, spicy, and tangy, making it an ideal topping for grilled meats, tacos, or as a bold dip with chips. It’s a summer favorite that delivers big flavor with every bite.
Ingredients
- 1 medium-sized pineapple, peel removed and cut into rounds
- 1 – 2 habaneros
- Neutral oil for brushing
- 2 roma tomatoes, finely chopped
- 1/2 white onion, finely chopped
- 1/2 bunch of cilantro, chopped
- Zest and juice of 2 limes
- Salt, to taste
Instructions
- Preheat your grill to medium-high heat.
- Lightly brush the pineapple rounds and habaneros with neutral oil to prevent sticking. Grill both for about 3–5 minutes on each side, until the pineapple is caramelized and has grill marks, and the habaneros are softened and slightly charred.
- Once grilled, chop the pineapple into small pieces. Finely chop the habaneros, removing the seeds for less heat if desired.
- In a mixing bowl, combine the chopped pineapple, habaneros, tomatoes, onion, and cilantro. Add the lime zest and juice, and season with salt to taste.
- Stir well to combine. Let the salsa rest for about 15 minutes before serving to allow the flavors to meld.
Notes
- Use gloves when handling habaneros to avoid skin irritation
- Grilling the pineapple intensifies its sweetness and adds a smoky note that balances the heat
- For a chunkier salsa, hand-chop everything finely instead of blending
- This salsa pairs especially well with grilled chicken, fish tacos, or shrimp skewers
- Best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days
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