Smoked Chili Pineapple Salsa
Smoked Chili Pineapple Salsa
Ingredients
For the Salsa
- 1 1/2 cups fresh pineapple, cut into 1/2-inch thick rings or spears
- 1 jalapeño pepper, halved lengthwise, seeds removed for less heat (optional)
- 1 chipotle pepper in adobo sauce, finely minced, plus 1 teaspoon adobo sauce
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced (about 2 tablespoons)
- 1/2 teaspoon sea salt, or to taste
- 1/2 teaspoon honey or agave nectar, optional, for balance
- 1 teaspoon olive oil, for grilling
Instructions
- 1
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.
⏱️ 5 min•🌡️ 375
- 2
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.
⏱️ 5 min•🌡️ 375
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 2 min
- 6
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.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked Chili Pineapple Salsa
Ingredients
For the Salsa
- 1 1/2 cups fresh pineapple, cut into 1/2-inch thick rings or spears
- 1 jalapeño pepper, halved lengthwise, seeds removed for less heat (optional)
- 1 chipotle pepper in adobo sauce, finely minced, plus 1 teaspoon adobo sauce
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced (about 2 tablespoons)
- 1/2 teaspoon sea salt, or to taste
- 1/2 teaspoon honey or agave nectar, optional, for balance
- 1 teaspoon olive oil, for grilling
Instructions
- 1
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.
⏱️ 5 min•🌡️ 375 - 2
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.
⏱️ 5 min•🌡️ 375 - 3
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.
⏱️ 5 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 2 min - 6
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.
⏱️ 15 min