Best 20 Grilled Pineapple Salsa Recipes

GRILLED PINEAPPLE SALSA

Steps:

• Preheat grill for medium heat and lightly oil the grate. Spray pineapple pieces with cooking spray.
• Cook pineapple on the grill until lightly browned and caramelized, 5 to 10 minutes. Remove pineapple from grill and cool; chop.
• Mix pineapple, red bell pepper, onion, cilantro, jalapeno pepper, garlic, lime juice, sugar, salt, and ground black pepper together in a bowl; refrigerate until chilled and flavors blend, about 1 hour.

GRILLED TUNA WITH PINEAPPLE SALSA

Steps:

• Grill pineapple slices, uncovered, over medium heat for 5-7 minutes on each side. Chill for 30 minutes. , Dice the pineapple; place in a bowl. Stir in the onion, jalapenos, cilantro and lime juice. Refrigerate for 1 hour or until chilled., Brush tuna steaks with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 5 minutes on each side or until fish flakes easily with a fork. Serve with pineapple salsa.

YELLOWFIN TUNA WITH GRILLED PINEAPPLE SALSA

Steps:

• Preheat a grill or grill pan to medium-high.
• Brush both sides of the pineapple slices with 1 tablespoon of the olive oil. Place the pineapple on the grill and cook, rotating the slices occasionally, until slightly softened and nicely marked by the grill, 2 to 3 minutes per side. Remove from the grill and allow to cool to room temperature.
• Dice the pineapple slices (discard the tough core portions), and place the dice in a medium nonreactive bowl. Add the red onion, bell pepper, rice vinegar, jalapenos, lime juice, cilantro, and minced garlic.Drizzle with 3 tablespoons of the remaining olive oil, and stir well to combine. Season with 1/2 teaspoon of the salt, and set the salsa aside.
• Season the tuna steaks with the remaining 1 teaspoon salt and the Original Essence, and brush with the remaining 2 tablespoons olive oil. Place the steaks on the grill, rotating them 45 degrees after 2 minutes. Cook for 2 minutes longer. Turn to the other side, grilling the steaks for an additional 2 minutes, or until medium-rare. Remove the tuna from the heat and let it rest briefly before serving it with the Grilled Pineapple Salsa. Garnish with cilantro sprigs.

GRILLED FISH ON PINEAPPLE PLANKS WITH SPICY PINEAPPLE SALSA

Steps:

• Prepare a grill for medium-high heat. Cut the top from the pineapple and discard. Cut the sides off to make 4 flat planks. Finely dice the pineapple flesh (discard the core) and put it in a medium bowl.
• Finely grate the ginger and add half to the bowl with the pineapple; reserve the rest. Add the cilantro, oil, tomatoes, bell pepper, jalapeno, lime juice and onion to the diced pineapple. Season with 1/4 teaspoon salt, then toss well and refrigerate while you make the fish.
• Stir the soy sauce and honey together with the remaining ginger in a small bowl. Brush the fish with oil and sprinkle lightly with salt. Brush the tops (the flesh side) of the pineapple planks with some of the soy sauce mixture and place the fish fillets on top of the planks. Brush the remaining soy sauce mixture on the tops of the fillets, folding the thinner part of the fillets under if needed to fit on the plank.
• Place the pineapple planks on the grill, cover and cook until the fish is just cooked through, 15 to 20 minutes. Serve the fish on the planks topped with some of the salsa. Serve the remaining salsa on the side or reserve to serve with chips.

GRILLED TUNA WITH HOT PINEAPPLE-PAPAYA SALSA

Steps:

• Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of tuna with salt and cracked pepper. Place tuna on hot pan and cook 2 to 3 minutes per side for medium doneness.
• Meanwhile, in a medium bowl, combine pineapple, papaya, onion, chile pepper, lime juice, cilantro, and chili oil. Mix well and season, to taste, with salt. Serve tuna over noodles and spoon salsa over top.

GRILLED PORK CHOPS WITH PINEAPPLE SALSA

Steps:

• Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure
• Stir together oil, cumin, pepper, and 1 teaspoon salt in a small bowl, then rub all over pork chops, transferring chops as coated to a tray. Stir together pineapple, onion, chile, lime juice, and remaining 1/2 teaspoon salt in another bowl.
• Lightly oil grill rack and grill pork chops (covered only if using a gas grill), turning over once, until just cooked through, 6 to 9 minutes total. Transfer to a clean platter and let stand 5 minutes. Serve with pineapple salsa.

GRILLED YELLOW FIN TUNA WITH GRILLED PINEAPPLE SALSA

Steps:

• Brush the pineapple slices lightly with 1 tablespoon of the olive oil, then place the pineapple slices on the grill and cook, turning occasionally, until softened slightly and nicely marked by the grill, 2 to 3 minutes per side. Remove from the grill and allow to cool to room temperature. Dice the pineapple slices (discard the tough core portions) and place in a medium nonreactive bowl. Add the red onion, bell pepper, vinegar, jalapenos, lime juice, cilantro and minced garlic. Drizzle with 3 tablespoons of the olive oil and stir well to combine. Season with 1/2 teaspoon of the salt and set aside as you prepare the tuna.
• Set a grill pan over medium-high heat. Season the tuna steaks with remaining salt and Essence and brush with the 2 remaining tablespoons of the olive oil. Place steaks on the grill, turning 45 degrees after 2 minutes. Repeat on the other side for an additional 2 minutes or until medium-rare. Remove from heat and set aside. Serve with the Grilled Pineapple Salsa.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

GRILLED SHRIMP WITH PINEAPPLE SALSA

Steps:

• Spray grill with nonstick spray; preheat barbecue (medium-high heat). Thread shrimp on 6 skewers. Whisk 2 tablespoons oil and 2 tablespoons lime juice in small bowl to blend; brush mixture over shrimp. Sprinkle shrimp with salt and pepper; let marinate 15 minutes.
• Sprinkle 12 pineapple slices with salt and pepper. Grill pineapple until just tender, about 4 minutes per side. Transfer to work surface; cut pineapple into 1/2-inch pieces. Place in bowl; mix in onion, cilantro, chili, remaining 2 tablespoons oil and 2 tablespoons lime juice. Season salsa with salt and pepper.
• Grill shrimp until just opaque in center, about 5 minutes. Serve with salsa.

GRILLED SALMON WITH A PINEAPPLE, MANGO AND STRAWBERRY SALSA

Steps:

• Preheat a grill to medium.
• Brush both sides of the salmon with the olive oil. Season the salmon on both sides with the Essence, salt and pepper. Place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 2 minutes, or until cooked through to the desired degree of doneness.
• Remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately.
• Combine all ingredients thoroughly.
• In a medium non-reactive bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and allow the salsa to macerate for 20 to 30 minutes before serving.

SPICY GRILLED SHRIMP WITH PINEAPPLE SALSA

Steps:

• Peel shrimp and devein. Set aside. In bowl combine lemon juice, 1/4 cup olive oil, minced garlic, and red pepper flakes. Add shrimp and stir to coat. Let sit for 20 minutes. Meanwhile, in separate bowl combine pineapple, tomato, and onion and parsley. Drizzle on remaining oil and mix together. Remove shrimp from marinade and grill, broil or cook in cast iron pan until shrimp are pink. Plate and top with salsa.

GRILLED TILAPIA WITH PINEAPPLE SALSA

Steps:

• For salsa, in a small bowl, combine pineapple, green onions, green pepper, cilantro, 4 teaspoons lime juice, 1/8 teaspoon salt and cayenne. Refrigerate until serving., Mix oil and remaining lime juice; drizzle over fillets. Sprinkle with pepper and remaining salt., Grill fish, covered, on an oiled rack over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 2-3 minutes on each side. Serve with salsa.

GRILLED PORK BURGERS WITH PINEAPPLE SALSA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Layer pineapple and peppers on a baking sheet. Drizzle evenly with 1 tablespoon olive oil.
• Bake in the preheated oven until browned, 15 to 20 minutes. Stir occasionally to prevent overbrowning.
• Meanwhile heat remaining olive oil in a large skillet over medium heat. Cook and stir onion until soft, about 5 minutes.
• Combine pineapple-pepper mixture, onion, orange juice, salt, and pepper in a blender or food processor. Puree until salsa is thoroughly combined. Add cilantro and blend lightly. Chill for approximately 1 hour.
• Combine ground pork, seasoned salt, paprika, dill, garlic powder, hot sauce, and red pepper in a large bowl. Blend well using your hands. Shape mixture into 8 patties.
• Preheat a gas or charcoal grill for medium-high heat and lightly oil the grate.
• Grill burgers until browned, 5 to 7 minutes per side. Cook 5 minutes for medium-well; 7 minutes for well done.
• Place burgers on buns and garnish with pineapple salsa.

GRILLED MAHI-MAHI WITH TOMATILLO-AVOCADO SALSA AND PINEAPPLE

Steps:

• Spray grill rack with nonstick spray and prepare barbecue (medium-high heat).Blend next 5 ingredients in processor to coarse puree; season salsa with salt.
• Brush fish with olive oil; sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side. Transfer to plates. Top with salsa and pineapple.

GRILLED PINEAPPLE MANGO SALSA

Steps:

• Preheat an outdoor grill for medium-high heat; lightly oil the grate.
• 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.
• 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.

GRILLED PORK LOIN WITH FIRE-ROASTED PINEAPPLE SALSA

Steps:

• Mix tomato paste with chili powder. Combine with orange juice, lime juice and oil in a double resealable bag. Add tenderloin and marinate at least 3 hours. Heat a large pan over high heat to the smoking point, 3 to 4 minutes. Brown pineapple 4 to 5 minutes, stirring occasionally. Add pineapple juice and stir 1 minute, scraping up brown bits from pan. Remove pineapple from heat. Combine in a bowl with pepper, onion and basil. Heat a grill or grill pan over high. Coat with cooking spray. Remove pork from marinade; place on grill. (Discard excess marinade.) Reduce heat to medium; cook, turning occasionally, until pork is no longer pink and internal temperature is 160°F 18 to 20 minutes. Let pork rest 5 minutes before slicing. Spoon salsa over pork.

GRILLED PORK WITH SPICY PINEAPPLE SALSA

Steps:

• In a large saucepan, combine the first 9 ingredients. Bring to a boil; cook 20-25 minutes or until mixture is reduced by half, stirring occasionally., Meanwhile, for pork, mix spices; rub over tenderloins. Grill tenderloins on a lightly oiled rack, covered, over medium heat or broil 4 in. from heat 18-22 minutes or until a thermometer reads 145°, turning occasionally., Let stand 5 minutes before slicing. Serve with salsa and lime wedges.

FIRE ROASTED SWORDFISH STEAK WITH PINEAPPLE-MUSTARD GLAZE WITH CILANTRO CHIMICHURRI AND GRILLED PINEAPPLE SALSA AND PICKLED GREEN CHILES

Steps:

• Heat the grill to medium-high. Brush fish with olive oil and season with salt and pepper on both sides. Grill on one side until lightly golden brown, about 2 minutes, brush with some of the Pineapple Mustard Glaze. Flip over, brush with more of the Pineapple Mustard Glaze and continue grilling for 4 to 5 minutes, for medium doneness. Remove from the grill, brush with more of the Pineapple Mustard Glaze, place a tablespoon of the Cilantro Chimichurri on top of the fish, and serve Grilled Pineapple Salsa and Pickled Green Chiles alongside or on top.
• Combine the pineapple juice, vinegar, soy sauce, ginger, and brown sugar in a medium saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Add the mustard and cook an additional 2 minutes. Remove from the heat and add the lime juice, and white pepper. Let cool.
• Combine all ingredients in a small bowl and season with salt and pepper.
• Grill the pineapple on both sides until lightly golden brown. Remove from the grill and cut into 1/4-inch dice. Combine in a bowl with the remaining ingredients and season with salt and pepper, to taste.
• Place vinegar, salt and sugar in a small saucepan and bring to a boil. Continue boiling until the sugar and salt are completely dissolved. Place the chiles in a glass jar or nonreactive bowl and pour the hot vinegar mixture over.

V'S GRILLED JERK PORK TENDERLOIN AND PINEAPPLE MANGO-KIWI SALSA

Steps:

• DIRECTIONS.
• Combine the Jerk Spice ingredients in a small bowl and mix to form a coarse paste. Or blend in food processor.
• Coat pork tenderloin and Marinate at least 4 hours or overnight. The longer it marinates, the more flavor the pork absorbs.
• Pineapple Mango-Kiwi Salsa.
• Put all in a bowl, mix it up, and let it sit for a little bit to allow the flavors to mingle.
• Grill tenderloin, covered, over indirect medium heat for 10 minutes each side.
• Juices should run clear or temperature 160 degrees.
• Let roast sit about 10 minutes to let juices settle.
• Slice and serve with Pineapple Salsa.

GRILLED TUNA WITH FRESH PINEAPPLE SALSA

Steps:

• In a small bowl, combine the pineapple, red onion, cilantro, 1-1/2 teaspoons vinegar and jalapeno if desired. Cover and refrigerate until serving. In a small bowl, combine the hoisin sauce, ketchup and remaining vinegar; set aside. , Rub both sides of fish with oil; sprinkle with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 5-6 minutes on each side for medium-rare or until slightly pink in the center, basting frequently with reserved hoisin sauce mixture. Serve with pineapple salsa.

GRILLED TOMATILLO AND PINEAPPLE SALSA

Steps:

• Preheat grill to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 5 or 6 seconds). Grill tomatillos, pineapple, and chiles, flipping once, until blackened and cooked through, about 4 minutes per side. Set aside.
• Using a mortar and pestle or the side of a large knife on a cutting board, crush together garlic and salt to form a paste. Pulse garlic paste, tomatillos, chiles, and honey in a food processor until coarsely combined; transfer to a bowl.
• Cut pineapple into 1/2-inch dice. Add pineapple, cilantro, and onion to the tomatillo mixture; stir until combined. Serve warm or at room temperature.