When I was invited to a luau themed barbecue to kick off my friend’s weekend-long bachelorette party, I volunteered to bring something to eat. When I couldn’t decide what to make, I asked Ashlee (she works for me over at Windy City Blogger Collective) and she immediately came up with the perfect idea: Grilled Pineapple Mango Salsa – served out of a hollowed out pineapple! I would have never come up with this idea on my own, but I absolutely loved how it turned out!
I am usually not the biggest fan of pineapple, but I do like the flavor combination of pineapple and jalapeno. The sweet and spicy contrast is irresistible. Pineapple and mango are really sweet and they counteract the spicy heat from the jalapenos, paprika, chili powder, and cayenne. If you want this salsa to be spicy, be prepared to add extra spice.
This salsa is incredibly easy to prepare. You just need to slice up the ingredients, throw them on a hot grill, and then season everything with some lime juice and spices. It’s practically foolproof. In addition to the pineapple and mango, I grilled a red bell pepper, a yellow onion, and 3 jalapenos. The jalapenos, along with some cayenne, chili powder, and smoked paprika added some spice to the salsa. My version was only slightly spicy, but you could add more jalapenos and spice to up the heat level.
I should let you know that the pineapple that I served the salsa in was a sacrificial pineapple, meaning that scooping out a pineapple is a bit messy, and the pineapple that I grilled wasn’t the hollowed out pineapple. The presentation is so cute that I didn’t mind wasting a pineapple.
I served the salsa with chips, but it would be an excellent addition to a sandwich or a grilled sausage. You could add it to some pork tacos too.
I also made a cocktail to bring to the party, and my super easy recipe for a Watermelon Lemonade Cooler received rave reviews at the bachelorette party.
Yields 6 servings
25 minPrep Time
25 minTotal Time
- 1 Pineapple (2 if you want to serve the salsa in a pineapple)
- 2 Mangos
- 1 small Red Bell Pepper
- 1/2 a Yellow Onion
- about 1 tablespoon Olive Oil
- 3 Jalapenos
- 2 Limes
- 3 tablespoons freshly chopped Cilantro
- 1/4 teaspoon Smoked Paprika
- 1/4 teaspoon Chili Powder
- a dash of Cayenne
- Start by heating your grill to 350-400 degrees. While the grill heats, slice the fruits and veggies.
- Then get to slicing the pineapple. Cut the crown and stem off the pineapple. Then use a sharp knife to remove all of the skin. Next, cut the pineapple into round one inch thick slices. Use an apple corer or knife to remove the firm core at the center of the pineapple.
- Next, slice the mango. Mangos have a flat oblong pit that you need to cut around. This video will show you how to cut around the pit. Score the mango without cutting through the skin, this way you can grill it.
- Take the half onion and slice off the end and slice the rest in half, creating two round slices.
- Brush the pineapple, mango, and onion with a bit of olive oil. The place them on the grill. Put the red pepper and the jalapeños on the grill too.
- Grill the pineapple, mango, and onion for 2-3 minutes per side, until they get grill marks. At that point remove the them from the grill, along with the jalapeños. The red bell pepper can stay on the grill for about another 5 minutes, until it is soft.
- Slice the pineapple and onion. Dice up the jalapeño, if you want the salsa to be extra spicy, don't remove the seeds. If you want a more mild salsa, cut the jalapeño into strips from top to bottom, and remove the seeds before chopping. Use a spoon to scoop the scored mango out of the skin. Place the pineapple, onion, jalapeño, and mango in a bowl.
- Take the bell pepper off the grill (and turn off your grill), and remove the core and seeds. Peel the skin off. Then dice. Add to the bowl with the fruit.
- Squeeze the lime juice into the bowl, and add the cilantro, smoked paprika, chili powder, and cayenne. I recommend adding the spices little by little until you find your desired level of heat.
- Chill the salsa until serving.