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Grilled Pineapple Salsa a la Plancha

Grilled Pineapple Salsa a la Plancha

This vibrant salsa with a bright and fresh taste adds pizzaz to many meals. (Yes you can just devour with a spoon! )
Easy to prepare – pineapple cooks on a seasoned cast iron skillet until beautifully caramelized and golden.

Naturally Sweet with just the right heat

Grilled Pineapple Salsa a la Plancha


½ large pineapple, skin and core removed

1 ½ teaspoons pure cane sugar

½ teaspoon neutral oil*

½ teaspoon fresh garlic, peeled and finely grated

⅛ teaspoon sea salt

½ teaspoon chopped canned chipotle pepper, minced

1 ½ teaspoons fresh lime juice

⅓ cup jicama, peeled, ¼” dice

2 tablespoons fresh scallions, thinly sliced, or red onion

¼ teaspoon dried ground chiles, moderate heat (optional, but I like it!)



Cut pineapple in half lengthwise. Slice into 1/2 inch triangle slices.
On a large platter, sprinkle sugar all over tho coat. Add a single layer of pineapple pieces, then turn over with a fork to coat on both sides.


Heat a cast iron skillet or La Plancha to medium-high heat.
When hot, brush with 1/2 teaspoon oil, may need a drop more if not pre-seasoned.
Add pineapple pieces in a single layer. DO NOT move – let get very golden underneath.
Peak using tongs, turn over when very golden. Cook second side until very golden.
Cook only a total of 2 minutes, 1 minute on both sides (otherwise you will overcook.)



Remove the pineapple pieces to a large cutting board.
Cut into small chunks, add to a medium sized bowl.
While still a little warm – add the remaining ingredients.
Add the ground chiles if you like a little spicier.


Store in an airtight glass container and refrigerate. Best served cool.


Garnish with fresh herbs if you desire; basil, cilantro, chives or parsley – chopped or sliced.

A great salsa to top grilled chicken, fish or vegan proteins.

* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”


See BLOG for many more photos and instructions.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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