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; 0.1 g total fat; 48 mg sodium. 60 mg potassium; 3.9 g carbohydrates; 0.5 g fiber; 2 g sugar; 0.3 g protein; 88 IU vitamin a iu; 16 mg vitamin c; 7 mcg folate; 7 mg calcium; 5 mg magnesium;

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