Charred Pineapple and Jalapeño Salsa Verde for Grilled Fish Tacos

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

A bright and spicy salsa verde featuring charred pineapple and jalapeño, perfect for topping smoky grilled fish tacos. This Mexican-inspired seafood recipe, ready in about 20 minutes, pairs pineapple chunks, jalapeño pepper, seeded and chopped, tomatillos, husked and rinsed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 60 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 1 1/2 cups pineapple chunks
• 1 medium jalapeño pepper, seeded and chopped
• 5 medium tomatillos, husked and rinsed
• 1/2 medium white onion, quartered
• 1/2 cup fresh cilantro leaves
• 3 tbsp lime juice
• 1 tsp salt
• 1 tbsp olive oil

The grilling tools we’d reach for here → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat a grill or grill pan over medium-high heat. Thread 1 1/2 cups pineapple chunks, 5 tomatillos, 1/2 white onion quarters, and 1 chopped jalapeño onto skewers or place directly on the grill. Cook for 5-7 minutes, turning occasionally, until all ingredients are charred and softened.
2. Step 2: Transfer the grilled pineapple, tomatillos, onion, and jalapeño to a blender or food processor. Add 1/2 cup fresh cilantro leaves, 3 tbsp lime juice, 1 tsp salt, and 1 tbsp olive oil.
3. Step 3: Blend until smooth but still slightly chunky, about 30 seconds. Adjust salt or lime juice to taste. Serve immediately with grilled fish tacos or refrigerate up to 2 days.