Charred Pineapple and Jalapeño Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant and spicy salsa combining smoky charred pineapple with fresh jalapeños for a bold flavor punch. This mexican-inspired snacks ready in about 15 minutes blends fresh pineapple chunks, jalapeño peppers, seeded and diced, red onion, finely diced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 80 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 5 min Serves 6 Mexican cuisine 80 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat a grill pan or cast iron skillet over high heat until very hot. Add 2 cups fresh pineapple chunks and 2 diced jalapeño peppers (seeded) and char for 3-4 minutes, turning occasionally, until edges are blackened and smoky.
  2. Step 2: Transfer the charred pineapple and jalapeños to a bowl. Add 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, 3 tbsp lime juice, 1 tsp salt, and 1 tbsp olive oil.
  3. Step 3: Mix gently to combine and let sit for 10 minutes at room temperature to allow flavors to meld before serving with grilled meats or tortilla chips.

Equipment for this recipe

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Frequently asked questions

How long does Charred Pineapple and Jalapeño Salsa take to make?

Total time is about 15 minutes (10 min prep + 5 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Charred Pineapple and Jalapeño Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Charred Pineapple and Jalapeño Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Pineapple and Jalapeño Salsa for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Charred Pineapple and Jalapeño Salsa?

Mexican snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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