Grilled Pineapple Salsa With Chilli & Coriander

  • Author: Irena Macri
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins
  • Yield: 4 1x


Choose a ripe, sweet pineapple for this recipe. As an alternative, you could use canned pineapple in brine or juice and fry it quickly in a hot pan to get some grill marks.



  • 1/2 pineapple, peeled and cut into quarter slices (see pic)
  • 1 teaspoon coconut oil
  • 1/2 red onion, finely diced
  • 1/2 long red chilli, deseeded and finely diced
  • 1/2 teaspoon coriander seed powder
  • 1/3 teaspoon cumin powder
  • 1/3 teaspoon garlic powder (or 1/2 clove garlic grated)
  • zest of 1/2 large lime
  • juice of 1 large lime
  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped fresh coriander (cilantro)


  1. Peel and cut pineapple into quarters.
  2. Heat coconut oil in a large skillet/frying pan over high heat. Add the pineapple slices and fry on each for 2-3 minutes, until grill marks appear.
  3. Remove cooked pineapple to a board or plate and them cool down. Then slice into small cubes.
  4. Add pineapple to a large mixing bowl with the rest of ingredients and stir through until well combined. Serve with some fresh coriander on top.

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