Habanero chile gives this caramelized pineapple salsa recipe a little spice. If you're looking to tame the heat, try fresh jalapeños instead. Serve with grilled chicken or fish, as a dip with tortilla chips or on top of your favorite tacos. Source: EatingWell Magazine, May/June 2015

Roberto Santibañez


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium.

  • Oil the grill rack (see Tip). Grill pineapple slices, turning once, until slightly charred on both sides, 12 to 15 minutes total. Let cool to room temperature, about 10 minutes.

  • Cut the pineapple into 1/4-inch dice, discarding the core if necessary. Combine in a large bowl with cucumber, onion, cilantro, lime juice, chile and salt. Serve at room temperature.


Make Ahead Tip: Hold at room temperature for up to 2 hours or refrigerate for up to 1 day.

Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition Facts

15 calories; total fat 0.1g; saturated fatg; cholesterolmg; sodium 48mg 2% DV; potassium 60mg 2% DV; carbohydrates 3.9g 1% DV; fiber 0.5g 2% DV; sugar 2g; protein 0.3g 1% DV; exchange other carbs 1; vitamin a iu 88IU; vitamin c 16mg; folate 7mcg; calcium 7mg; ironmg; magnesium 5mg; thiaminmg.

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Rating: 5 stars
Different and I kinda liked the hot and sweet combination of the recipe! Read More