Introduction: Charred Pineapple Salsa

About: I'm a writer, computer geek, photographer, game designer, foodie, glassblower, gemstone cutter, synth nerd, musician, woodworker and wannabe jeweler.

This should be considered a companion piece to my Pulled Pork Instructable. While you don't *have* to make them together, they sure do pair well. The sweetness of the pineapple acts as a counterpoint to the onions and peppers, and the cilantro and lime juice really add a tartness and fresh flavor to the ensemble.

Step 1: Prep the Pineapple

This is a pretty simple dish. As specced, there is almost no heat from the jalapenos. I was making it to take to a friends' house for the 4th of July, and I didn't know how they would handle something with a serious kick to it. If I'm just making it for my house, I add the optional serranos.

I suggest using whole pineapple if you possibly can. It will work with canned slices, but they are much more prone to breaking up on the grill -- a vegetable grill tray helps.


  • 1 whole pineapple
  • 2 sweet onions (I use Vidalias if I can get them), diced small
  • 4 pickled (or fresh, they'll be hotter probably) jalapeno peppers, diced small
  • 1/2 cup stemmed cilantro, chopped
  • Juice from 4 limes
  • Olive oil for brushing (not pictured)
  • Salt and pepper
  • (optional for the heat lovers) 6 thinly-sliced serrano peppers

Brush the pineapple slices with olive oil, then sprinkle kosher salt and black pepper on them. Flip and repeat.

Step 2: Grillz

Over a hot (not yet gray) bed of charcoal, cook them for 4-5 minutes per side. You want a range of char for the best flavor.

Step 3: Chop It Up

Rough chop the pineapple, and combine with the rest of the ingredients. Add salt, pepper, and additional lime juice (I'll use bottled at this stage) to taste. If you have time, let it sit in the fridge for an hour or more for the flavors to meld.