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Grilled Pineapple Salsa

Yield: 4-6 servings 1x
Prep: 25 minsCook: 5 minsTotal: 30 minutes


  • 1 fresh ripe pineapple
  • 1 tablespoon olive oil
  • 1 tablespoon fresh garlic, minced fine
  • ½ red onion, diced small
  • 1 medium red bell pepper, seeded, stemmed and diced small
  • 1 large jalapeno, seeded and stemmed and minced, about 34 tablespoons
  • ½ cup Poblano pepper, seeded, stemmed and diced small
  • ¼ cup fresh lime juice
  • 2 tablespoon agave nectar
  • ¼ cup pineapple juice
  • ¼ cup fresh cilantro leaves, chopped
  • ¼ cup guava nectar (if you can’t find, double pineapple juice)
  • 1/2 teaspoon dry ginger
  • ½ teaspoon dry roasted cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon dry coriander


  1. Trim pineapple and slice into half inch slices, leaving core.
  2. Heat a ribbed grill pan over medium heat and brush with half the oil.
  3. Place slices of pineapple onto pan and brush the tops with oil.
  4. Grill both sides for about 1-2 minutes per side, or just long enough to make grill marks.
  5. Place on cutting board and cut into small pieces, cutting around and then disposing of core.
  6. Place pineapple into medium bowl with the remaining ingredients and stir.
  7. Let sit for two hours refrigerated then serve with your favorite chips.

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