Smoky Grilled Tri-Tip with Charred Pineapple Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Juicy grilled tri-tip steak seasoned with smoky spices, served alongside a vibrant charred pineapple salsa that balances heat and sweetness. This bbq & smoked-inspired beef ready in about 35 minutes blends tri-tip steak, smoked paprika, ground cumin 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 380 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 lbs tri-tip steak
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 cup pineapple chunks
• 1 medium red bell pepper
• 1 small jalapeño
• 1/4 cup finely diced red onion
• 2 tbsp chopped fresh cilantro
• 2 tbsp lime juice
• 1 tsp honey

Instructions

1. Step 1: Preheat your grill to medium-high heat (about 450°F). In a small bowl, combine 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 tbsp kosher salt, and 1 tsp black pepper. Rub this spice mix evenly over 2 lbs tri-tip steak, then drizzle 2 tbsp olive oil over the steak and rub to coat.
2. Step 2: Place the tri-tip on the hot grill and cook for 6-7 minutes per side for medium-rare, flipping once, until a meat thermometer reads 130°F. Remove from grill and let rest covered loosely with foil for 10 minutes.
3. Step 3: Meanwhile, toss 1 cup pineapple chunks, 1 medium diced red bell pepper, 1 small minced jalapeño (remove seeds for less heat), and 1/4 cup finely diced red onion in a grill-safe pan or foil packet. Grill alongside the steak for 5-7 minutes until lightly charred and softened.
4. Step 4: Transfer the grilled pineapple mixture to a bowl, stir in 2 tbsp lime juice, 1 tsp honey, and 2 tbsp chopped fresh cilantro. Adjust seasoning with salt if needed.
5. Step 5: Slice the rested tri-tip thinly against the grain and serve topped with the charred pineapple salsa for a smoky, sweet, and spicy flavor combination.