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Grilled Pineapple Mango Salsa

Grilled Pineapple Mango Salsa

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    8 h 20 m
Mama Smith

Mama Smith

This salsa is so easy to make and versatile too. Add what you like, leave out what you don't like. It should taste as fresh as summer! Great with fish, chicken, pork, chips, or just with a spoon! This is a do ahead recipe for sure. It taste better the next day. Play with this salsa, I have added grapes, apples, dried cranberries, cantaloupe, honeydew melon, watermelon; just balance sweet with acid of lime or lemon. Have fun with it!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 48 kcal
  • 2%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Preheat an outdoor grill for medium-high heat; lightly oil the grate.
  2. Cook the pineapple, red bell pepper, and jalapeno pepper on the preheated grill, turning frequently, until the pineapple has mild grill marks and the peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in paper bag to cool.
  3. After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Cut the cooled pineapple and peppers into a small dice and place into a bowl. Add the mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.
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Reviews

Jules
18

Jules

7/19/2010

This is exactly the pineapple mango salsa I have been looking for!! I while ago my husband & I went to our favourite fine dining restaurant and they served their panko crusted tilapia with this salsa...the grilled flavor of the pineapple really makes the difference! Thank you!

Nicolette
17

Nicolette

6/4/2011

As the submitter suggests, add what you like to this salsa, omit what you don't. So I did. Well, I left out the soap, er.. cilantro. Having done that, my crew *really* grooved on this salsa along with spice rubbed grilled chicken. Next time this is requested, I'll leave the peppers raw just for some crunch and texture.

Pamela Cleer Jones
13

Pamela Cleer Jones

4/12/2011

Was looking forward to trying this with red snapper I was preparing for dinner. Made as directed and found it to be just okay. Salt & pepper improved somewhat, but none of my family would do more than try a couple of bites. Will not make again.

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