Grilled Pineapple Salsa

Grilled Pineapple Salsa

Fresh pineapple specials are trending in our grocery stores right now, so why not take advantage of an easy topping for your proteins.  This sweet spicy salsa is the perfect topping for chicken, fish, shrimp, or pork.  Courtesy of Eating Clean Diet Cookbook 2 by Tosca Reno modified by


  • 1 fresh pineapple
  • 1/2 cup jimaca (mild white flesh, peeled and diced)
  • 1/4 red onion
  • 1 jalapeno (seeded, ribs removed and diced)
  • 1 Anaheim pepper (seeded, ribs removed and diced)
  • lime juice (1/2 a lime)
  • 1/4 tsp sea salt
  • 1/8 tsp ground pepper
  • 1 TBSP cilantro (chopped)
  • 1 TBSP mint

Prepare pineapple by cutting off top and bottom of fruit.  Place on cutting board and run knife down the sides to remove outer peel.  Cut the pineapple down the center to form two halves then further divide into quarters.

Heat grill or grill pan (if Fall winds are too high to keep the grill lit) to high.  Grill pineapple halves 30 seconds on each side.  Just long enough to see grill marks on all sides.  This will release the natural sweetness in the fruit.  No need to cook the pineapple all the way through.

Add 1 cup diced, grilled pineapple to a medium bowl.  Add rest of salsa ingredient and stir to combine.  Omit any ingredients you do not care to include (ie. jalapenos is you don’t like spicy salsa).  Spoon 1/4 cup over cooked fish, chicken, pork or shrimp and enjoy.

Any unused salsa can be stored in the refrigerator for up to three days.

Nutritional Value: 1/4 cup serving
Calories 45, Calories from fat 2 g, Protein 1 g, Carbs 17g, Fats 0.1g, Fiber 2 g, Sodium 52mg, Cholesterol 0mg