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Preheat your grill or grill pan to medium-high heat (about 375-400°F). Lightly brush the pineapple rings/spears and jalapeño halves with olive oil.

Place the oiled pineapple and jalapeño on the hot grill. Grill for 2-3 minutes per side, until charred and slightly softened. If using a smoker, smoke at 225°F for 15-20 minutes until softened and smoky. Remove from heat and let cool slightly.

Once cooled, finely dice the grilled pineapple and jalapeño. For the jalapeño, you can remove more seeds or the white membrane for less heat, or leave them for more spice.

In a medium bowl, combine the diced grilled pineapple and jalapeño with the minced chipotle pepper, adobo sauce, finely diced red onion, and chopped fresh cilantro.

Add the fresh lime juice, sea salt, and optional honey or agave nectar. Stir gently to combine all ingredients. Taste and adjust seasoning as needed.

For best flavor, cover the salsa and refrigerate for at least 15 minutes to allow the flavors to meld. Serve chilled or at room temperature.


Preheat your grill or grill pan to medium-high heat (about 375-400°F). Lightly brush the pineapple rings/spears and jalapeño halves with olive oil.

Place the oiled pineapple and jalapeño on the hot grill. Grill for 2-3 minutes per side, until charred and slightly softened. If using a smoker, smoke at 225°F for 15-20 minutes until softened and smoky. Remove from heat and let cool slightly.

Once cooled, finely dice the grilled pineapple and jalapeño. For the jalapeño, you can remove more seeds or the white membrane for less heat, or leave them for more spice.

In a medium bowl, combine the diced grilled pineapple and jalapeño with the minced chipotle pepper, adobo sauce, finely diced red onion, and chopped fresh cilantro.

Add the fresh lime juice, sea salt, and optional honey or agave nectar. Stir gently to combine all ingredients. Taste and adjust seasoning as needed.

For best flavor, cover the salsa and refrigerate for at least 15 minutes to allow the flavors to meld. Serve chilled or at room temperature.
