Grilled Pineapple Salsa (Indoor Version)

Hiya! In anticipation of Cinco de Mayo tomorrow, I’m offering up this Grilled Pineapple Salsa. Full disclosure—I already have a grilled pineapple salsa recipe on the site and it’s absolutely delish but it’s a got a longer, more fussy ingredient list, plus the pineapple needs to be grilled outdoors, which, in addition to being somewhat of a pain in the neck, is next to impossible for us at the present time since we are living sans grill right now 😂.

So…here’s a pared down, inside-friendly version that’s become my new go-to!

You simply char the pineapple in a cast-iron or grill pan on the top of the stove until it caramelizes—

And then mix with a short list of ingredients, like parsley, jalapeño, lime juice, a bit of sugar and salt and pepper.

Yup, that’s it folks—easy-peasy and done!

It’s sweet and spicy and zingy and colorful and fun all at the same time. A real party for your mouth!

Perfect with taco chips—

Or as a side with chicken or fish.

So fresh and fruity!

So much to love about May!!

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Grilled Pineapple Salsa (Indoor Version)

Makes about 4 cups

Prep Time: 15 minutes

Ingredients

• 1 ripe but still sort of firm fresh pineapple, peeled, cored and cut into ½-inch thick slices

• Large handful fresh parsley, finely chopped

• 1 jalapeño, seeded and minced

• The juice of 1 lime

• 1 teaspoon sugar

• Kosher salt and black pepper

The Recipe

1. Heat a cast iron or grill pan over medium-high heat. In 2 or 3 batches (depending on the size of your pan) grill the pineapple slices for a few minutes per side, until they have nice grill marks and get tender. Transfer to a cutting board and chop them into bite-sized pieces. Place into a medium-sized bowl and stir in the parsley, jalapeño, lime juice and sugar. Taste and season with the salt and pepper. Serve immediately or cover and chill.

2. Salsa can be kept in the fridge in an airtight container for 3-4 days.

Enjoy!

Note: Recipe adapted from an old issue of Bon Appétit Magazine. I subbed in parsley and jalapeño for the cilantro and serrano chile and doubled the entire recipe.