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Grilled Pineapple and Habanero Salsa
Sweet pineapple, still warm from the grill, meets fiery habanero in this bright and smoky salsa. Grilling the fruit over high heat caramelizes its natural sugars, adding a deep, savory char that perfectly balances the chili's kick. Fresh lime juice and cilantro cut through the sweetness to create a sharp, refreshing finish. It's an incredible topping for fish tacos, grilled chicken, or just a simple bowl of tortilla chips.
Equipment
- Grill
- Skillet
Ingredients
- 1 fresh pineapple, peeled, cored and cut into ¼” (6 mm)-thick rings
- 1 habanero chile, dry roasted, stemmed, seeded and finely diced ( here )
- 1 sweet red bell pepper, cored, seeded and finely diced
- 1 tbsp (2.5 g) cilantro leaves, finely chopped
- 1 tbsp (15 ml) lime juice
- Salt
Instructions
- 1Heat a grill or heavy skillet over medium-high heat. Grill the pineapple rings on both sides until they develop a light char. The high heat caramelizes the sugars, giving the salsa its signature smoky flavor.
- 2Remove the pineapple from the heat and chop it into small 1/4-inch (6 mm) chunks. Transfer the fruit to a large mixing bowl and fold in the prepared habanero, red bell pepper, cilantro, and lime juice.
- 3Taste the mixture and season with salt as needed.
Notes
- Swap: You can easily substitute fresh mango if you prefer it over pineapple.
- Storage: Keep the salsa in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it sits.
- Prep tip: Wear gloves when handling and dicing the habanero to avoid irritating your skin.