It’s very simple to create and adaptable to use this pineapple-mango salsa. You can include what you like and exclude what you don’t. It ought to have a summer-fresh flavor! Great on its own or with chips, fish, chicken, pig, or any other meat!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 20 mins |
| Servings: | 12 |
Ingredients
- 3 slices fresh pineapple
- 1 red bell pepper
- 1 jalapeño pepper
- 2 large mangos – peeled, seeded, and diced
- 1 small red onion, diced
- ¼ cup chopped cilantro
- 1 lime, juiced
- ½ teaspoon lime zest
Instructions
- Preheat an outdoor grill for medium-high heat; lightly oil the grate.
- Cook pineapple, red bell pepper, and jalapeño pepper on the preheated grill, turning frequently, until pineapple has mild grill marks and peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in paper bag to cool.
- After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Cut the cooled pineapple and peppers into a small dice and place into a bowl. Add mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.
- I have added grapes, apples, dried cranberries, cantaloupe, honeydew melon, watermelon; just balance sweet with lime or lemon. Have fun with it!
Reviews
Yum! I only had one mango so I added a green kiwi.
This came out very nice, loved the flavor.
Grilling the pineapple really added a nice smoky flavor to this salsa that I enjoyed. It went well with our meal.
Served this salsa over spicy grilled shrimp and wild rice – it was delicious. The flavors were nicely balanced – sweet with a bit of a kick to it. I made it about an hour before serving, next time I will be sure to prepare in advance to let all the flavors come together more.
I’ve made this several times as directed, always get rave reviews and requests for the recipe.
This is the best salsa!!! Everything is in perfect balance!
Loved this fruit salsa. Left out the jalapeno, but kept everything else in. Had never tried rubbing the skin off peppers. Didn’t work the way I expected, so I’ll have to try that part again.
This was my first time making a fruit based and bbq’d salsa. I threw all of the ingredients, minus the mangos on the grill. It turned out really well, good flavor, lots of compliments.
great with Jerk Chicken. Also – recommend using a little apple-wood smoke when grilling the pinapple and peppers – added a nice flavor.
I made this salsa to go along side “Marinated Pork Tenderloin” also from this site. I cut the recipe in half and from there the only change I made was to add the zest of 1/2 lime and the juice from the whole lime – I also added salt. The end result was delicious and went with the pork very well.
This is exactly the pineapple mango salsa I have been looking for!! I while ago my husband & I went to our favourite fine dining restaurant and they served their panko crusted tilapia with this salsa…the grilled flavor of the pineapple really makes the difference! Thank you!