Grilled Pineapple Salsa




This is a perfect accompaniment to Latin Mahi Mahi (shown here) or grilled chicken. Add as much jalapeno as you desire, or none at all. Barb L.




1/2 fresh pineapple, peeled and sliced (wait to core until later)


1 red onion, thickly sliced


Approximately 4 Tbsp Flying Olive Persian Lime or Lemon Extra Virgin Olive Oil, divided


¼-1 jalapeño chili (your choice of how much heat you want), if desired


1 avocado, peeled and diced


1 Tbs. finely chopped fresh mint or 1 tsp dried mint


Juice of 1 lime (about ¼ cup)


2 Tbsp Flying Olive Pineapple or Serrano Honey Vinegar


Kosher salt, to taste




Turn the grill to high on high or prepare a charcoal grill. Oil the grill grate with a little Flying Olive EVOO of Choice on a paper towel held with tongs. Turn down to medium.

To make the pineapple salsa, brush the pineapple and onion slices with the Flying Olive EVOO of Choice then place on the grill along with the jalapeño.


Cook the pineapple and onion, turning once, until they are nicely grill-marked and heated through, about 8 minutes total. Cook the jalapeño, turning, until charred on all sides.

Transfer the pineapple, onion and jalapeño to a cutting board. Slice the pineapple slices in quarters and remove the core. Chop the pineapple and onion into chunks and place in a bowl. When the jalapeño is cool enough to handle, peel, stem, seed, and dice as much as you want, then add it to the bowl. Add the avocado and mint and stir to mix. Add the lime juice, Flying Olive Vinegar of Choice and stir again. Season with salt.


You can make the pineapple salsa just before grilling your fish or poultry or prepare it up to 2 days in advance. Be sure to cover and refrigerate until ready to use. Bring to room temperature before serving.


Adapted from Williams-Sonoma Grill Master, Fred Thompson (Weldon Owen, 2011).


Submitted by Barb L.