Best Grilled Pineapple and Mango Salsa

I didn’t discover grilled fruit until I was in my thirties, and honestly, I thought it sounded a little weird at first. Fruit goes in fruit salad or on top of yogurt, right? But then I tried grilled pineapple at a summer cookout, and everything changed.

Throwing pineapple and mango on the grill brings out their natural sweetness in a way that’s hard to describe—it’s like they become a completely different ingredient. The caramelized edges mixed with fresh cilantro and a kick of jalapeño make this salsa perfect for chips, tacos, or grilled chicken. Plus, it gives you an excuse to fire up the grill for something other than burgers.

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What Kind of Pineapple Should I Use?

Fresh pineapple is really the way to go for this grilled salsa recipe. When you’re picking one out at the store, look for a pineapple that feels heavy for its size and has a sweet smell at the base – that’s how you know it’s ripe and ready to use. The leaves should be green and fresh-looking, and you should be able to pull one out fairly easily if it’s ripe. If you can only find pineapple that’s a bit underripe, let it sit on your counter for a day or two until it develops that sweet aroma. Canned pineapple won’t work well here since it’s already soft and won’t hold up to grilling the way fresh slices will.

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Options for Substitutions

This tropical salsa is pretty forgiving, so feel free to make a few swaps based on what you have:

• Fresh pineapple: If you can’t find fresh pineapple, canned pineapple rings work in a pinch. Just drain them well and pat dry before grilling. The flavor won’t be quite as bright, but it’ll still taste great.
• Mango: Peaches or nectarines make a nice substitute when grilled. You can also try papaya for a similar tropical vibe. Just make sure whatever you choose is ripe but still firm enough to hold up on the grill.
• Jalapeno: Want less heat? Remove the seeds and membranes, or swap for a milder poblano pepper. For more kick, try serrano peppers instead.
• Cilantro: If cilantro tastes like soap to you, fresh mint or basil work surprisingly well in fruit salsas. Use a bit less though, as they’re stronger.
• Red onion: White or yellow onion can step in here. For a milder flavor, soak the diced onion in cold water for 10 minutes, then drain before adding to the salsa.
• Lime: Lemon juice and zest can replace lime, though the flavor will be slightly different. You could also use orange juice for a sweeter twist, but reduce the amount to 2 tablespoons.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling fruit is not oiling your grill grate properly, which causes the pineapple to stick and tear apart when you try to flip it – a quick brush with oil before heating prevents this frustration.

Don’t skip the step of placing your grilled peppers in a bag to steam, as this makes peeling off the charred skin much easier and saves you from a tedious scraping job.

Another common error is cutting your pineapple slices too thin, which leads to them falling through the grill grates or burning too quickly – aim for slices that are at least half an inch thick.

For the best flavor, make sure to let your grilled ingredients cool completely before mixing them with the fresh mango and other ingredients, since adding hot items can make everything mushy and release too much liquid.

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What to Serve With Grilled Pineapple and Mango Salsa?

This salsa is perfect for topping grilled chicken, fish tacos, or shrimp skewers since the sweet and spicy flavors work really well with seafood and poultry. I love serving it alongside tortilla chips as an appetizer when friends come over, or spooning it over grilled pork chops for an easy weeknight dinner. You can also use it as a topping for fish like mahi-mahi or salmon, or even mix it into a rice bowl with black beans and avocado. The fresh, tropical flavors make it a great addition to any summer cookout or taco night.

Storage Instructions

Store: Keep your grilled pineapple and mango salsa in an airtight container in the fridge for up to 3 days. The flavors actually get better as they sit together, so it’s great to make a day ahead for parties or gatherings.

Serve: This salsa tastes best when served cold or at room temperature. If you’ve had it in the fridge, just give it a good stir before serving since the juices tend to settle at the bottom. You might notice it gets a bit more watery after a day or two, which is totally normal with fresh fruit salsa.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 4-6 g
• Fat: 1-2 g
• Carbohydrates: 80-95 g

Ingredients

For the grill:

• 4 slices fresh pineapple
• 1 red bell pepper
• 1 large jalapeno
• 1 teaspoon honey (for glazing pineapple)

For the salsa:

• 2 1/2 mangos (diced into 1/2-inch pieces)
• 1/2 red onion (finely diced)
• 1/3 cup fresh cilantro (chopped)
• 2 tablespoons fresh lime juice
• 3/4 teaspoon lime zest
• 1/4 teaspoon sea salt

Step 1: Prepare Ingredients and Heat Grill

• 2 1/2 mangos
• 1/2 red onion
• 1/3 cup fresh cilantro
• 2 tablespoons fresh lime juice
• 3/4 teaspoon lime zest
• 1 teaspoon honey

Dice the mango into 1/2-inch pieces and finely dice the red onion, then chop the cilantro and set all three aside.

Heat your grill to medium-high heat and oil the grate well to prevent sticking.

While the grill heats, zest the lime and juice it into a small bowl, then measure out the honey for glazing.

Step 2: Grill Pineapple and Peppers

• 4 slices fresh pineapple
• 1 red bell pepper
• 1 large jalapeno
• 1 teaspoon honey

Place the pineapple slices on the grill and cook for about 3 minutes per side until they develop nice grill marks and caramelize slightly.

At the same time, place the whole red bell pepper and jalapeno on the grill, turning them occasionally, until they’re charred and softened (about 5 to 7 minutes total).

Lightly brush the pineapple with honey during the last minute of cooking to create a glaze.

I find that grilling the peppers whole allows them to steam inside their skin, which makes them much easier to peel than if you cut them first.

Step 3: Cool and Prepare Grilled Vegetables

• grilled pineapple from Step 2
• grilled red bell pepper from Step 2
• grilled jalapeno from Step 2

Immediately transfer the charred pepper and jalapeno to a closed paper bag or covered bowl to steam for 2 to 3 minutes—this loosens the skin and makes peeling effortless.

While they cool, chop the grilled pineapple into bite-sized pieces and set aside.

Once the pepper and jalapeno are cool enough to handle, peel away the charred skin (it should come off easily), remove the seeds and stems, and dice into 1/2-inch pieces.

Step 4: Combine and Season Salsa

• grilled pineapple and peppers from Step 3
• diced mango from Step 1
• finely diced red onion from Step 1
• chopped cilantro from Step 1
• 2 tablespoons fresh lime juice
• 3/4 teaspoon lime zest
• 1/4 teaspoon sea salt

Transfer the chopped grilled pineapple and diced peppers to a large bowl.

Add the pre-prepared mango, red onion, and cilantro, then pour in the lime juice and sprinkle the lime zest and sea salt over everything.

Gently toss all the ingredients together until well combined, being careful not to break up the mango pieces too much.

I like to let the salsa sit for 10 to 15 minutes before serving so the flavors can meld together—it tastes so much better than right off the grill!

Best Grilled Pineapple and Mango Salsa

Delicious Best Grilled Pineapple and Mango Salsa recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 hours hrs 25 minutes mins

Cook Time 11 hours hrs 5 minutes mins

Total Time 16 hours hrs 30 minutes mins

Servings 4 cups of salsa

Calories 325 kcal

Ingredients

  

For the grill

• 4 slices fresh pineapple
• 1 red bell pepper
• 1 large jalapeno
• 1 teaspoon honey (for glazing pineapple)

For the salsa

• 2 1/2 mangos (diced into 1/2-inch pieces)
• 1/2 red onion (finely diced)
• 1/3 cup fresh cilantro (chopped)
• 2 tablespoons fresh lime juice
• 3/4 teaspoon lime zest
• 1/4 teaspoon sea salt

Instructions

 

• Dice the mango into 1/2-inch pieces and finely dice the red onion, then chop the cilantro and set all three aside. Heat your grill to medium-high heat and oil the grate well to prevent sticking. While the grill heats, zest the lime and juice it into a small bowl, then measure out the honey for glazing.
• Place the pineapple slices on the grill and cook for about 3 minutes per side until they develop nice grill marks and caramelize slightly. At the same time, place the whole red bell pepper and jalapeno on the grill, turning them occasionally, until they're charred and softened (about 5 to 7 minutes total). Lightly brush the pineapple with honey during the last minute of cooking to create a glaze. I find that grilling the peppers whole allows them to steam inside their skin, which makes them much easier to peel than if you cut them first.
• Immediately transfer the charred pepper and jalapeno to a closed paper bag or covered bowl to steam for 2 to 3 minutes—this loosens the skin and makes peeling effortless. While they cool, chop the grilled pineapple into bite-sized pieces and set aside. Once the pepper and jalapeno are cool enough to handle, peel away the charred skin (it should come off easily), remove the seeds and stems, and dice into 1/2-inch pieces.
• Transfer the chopped grilled pineapple and diced peppers to a large bowl. Add the pre-prepared mango, red onion, and cilantro, then pour in the lime juice and sprinkle the lime zest and sea salt over everything. Gently toss all the ingredients together until well combined, being careful not to break up the mango pieces too much. I like to let the salsa sit for 10 to 15 minutes before serving so the flavors can meld together—it tastes so much better than right off the grill!