Charred Pineapple and Mango Salsa with Lime and Cilantro
Sweet and smoky pineapple and mango chunks combined with fresh lime juice, cilantro, and jalapeño for a vibrant salsa perfect for summer snacking or topping grilled meats. This caribbean-inspired snacks (vegan) ready in about 20 minutes blends ripe pineapple chunks, ripe mango chunks, finely diced red bell pepper 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 120 calories and feeds 4, 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.
Ingredients
- 2 cups ripe pineapple chunks
- 1 cup ripe mango chunks
- 1 small, seeded and minced jalapeño pepper
- 1/2 cup finely diced red bell pepper
- 1/4 cup finely diced red onion
- 1/3 cup chopped fresh cilantro
- 3 tbsp lime juice
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat a grill pan over medium-high heat. Toss 2 cups ripe pineapple chunks and 1 cup ripe mango chunks with 1 tbsp olive oil. Grill fruit for 3-4 minutes per side until edges are charred and caramelized. Remove and let cool slightly.
- Step 2: In a medium bowl, combine grilled pineapple, grilled mango, 1 small minced and seeded jalapeño pepper, 1/2 cup finely diced red bell pepper, 1/4 cup finely diced red onion, and 1/3 cup chopped fresh cilantro.
- Step 3: Add 3 tbsp fresh lime juice, 1/2 tsp salt, and 1/4 tsp black pepper to the fruit mixture. Toss gently to combine all flavors evenly.
- Step 4: Let salsa rest for 10 minutes at room temperature to allow flavors to meld before serving with grilled fish, chicken, or tortilla chips.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Charred Pineapple and Mango Salsa with Lime and Cilantro take to make?
Total time is about 20 minutes (10 min prep + 10 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 Mango Salsa with Lime and Cilantro?
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 Mango Salsa with Lime and Cilantro?
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 Mango Salsa with Lime and Cilantro for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
Is Charred Pineapple and Mango Salsa with Lime and Cilantro vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
