This easy Grilled Pineapple and California Avocado Salsa recipe makes everything tastier! It’s made with fresh pineapple, California avocado, red onions, jalapeño, cilantro and lime juice.
While June feels like the official kick-off of grill season, it is also California avocado month, and I am already getting creative with what we are putting on the fire (though, let’s just be really honest, here in California it’s always grill season).
Grilling is my favorite. It has become a bit of a weekend activity around here. We pick a dinner (or brunch) project and we make a whole thing of it. Because, I think we can all agree that everything is better grilled.
Included in that – AVOCADOS. Have you ever grilled an avocado? It’s magical! Avocados are a fabulous, versatile fruit that lends itself to savory and sweet dishes of all kind, but did ya know they can be grilled, too! When grilled in their skins, avocados take on a really spectacular smoky flavor and their flesh becomes soft and warm. Beyond this salsa recipe you are about to become obsessed with, grilled avocados are amazing just as they are served up with some salt and pepper, fresh lime juice and a spoon. Grilled avocados are also delicious smashed up into an epic guacamole or just spread on toast for an avocado toast to end all others.
Mixed into a delicious salsa, the creamy, fatty flesh of the grilled avocado is such a welcomed contrast to the bright flavors from the lime and the pineapple and crunchy textures from the pepper and the red onion.
Combined with the pineapple it all comes together perfectly in a stand-out, impressive dish that is sure to wow.The pineapple beautifully caramelizes as it grills – it gets soft, sweet and it transforms into a smokey, caramelized version of itself.
Serve this Grilled Pineapple and California Avocado Salsa with chips as an appetizer or snack, on top of your favorite grilled protein (it would honestly be delicious with chicken, fish, pork or steak), over your favorite salad or to put the finishing touch on your favorite tacos!
It is a delectable balance of sweet, spicy and smoky.
Recipe Options:
- Make the pineapple salsa without the avocado and serve the salsa in the grilled 1/2 avocado “boats” for a fun presentation at your summer dinner party.
- Wanna take it up a notch, grill the onion and jalapeños, too
- Serve over grilled proteins like fish, chicken, pork chops or steak. Add to tacos, salads or any other dish that you want to bring a little flair to.
Grilled Pineapple and California Avocado Salsa
Ingredients
- 1 small whole pineapple
- 2 medium ripe California Avocados
- 1-2 tbs olive oil
- ¼ cup diced red onion
- ¼ cup roughly chopped cilantro
- ½ lime, juiced
- ¼ teaspoon fine sea salt, more or less to taste
- 1-2 tbs finely minced jalapeño, optional (can also use bell pepper or other peppers)
- black pepper, to taste
- Heat your grill, or grill pan to medium-high. Allow to pre-heat for long enough so the grates get super hot. Slice the pineapple into rounds or sliced vertically. Cut the avocados in half and remove the pit.
- Brush both sides of the pineapple slices with olive oil. Brush the flesh side of the avocados with olive oil. Grill the pineapple until caramelized on both sides, about 5-7 minutes per side. Grill the avocado on the flesh side for 5-7 minutes.
- Remove both from grill, let cool slightly. Remove the core on the pineapple slices and dice the the pineapple into 2 cups of bite-sized chunks. Save any extra grilled pineapple rings for a tasty dessert, to serve over yogurt, etc. Dice the avocado into tiny cubes.
- In a large bowl, toss together 2 cups of the diced pineapple and avocado with the jalapeño, onion, cilantro, lime juice and sea salt.
- Serve with chips, over your favorite grilled fish, chicken or pork, use on tacos or atop a salad
- This post is sponsored by the California Avocado Commission but all opinions are my own.
Instructions
- Heat your grill (or grill pan) to medium-high. Allow to pre-heat for long enough so the grates get super hot. Slice the pineapple into rounds or sliced vertically. Cut the avocados in half and remove the pit.
- Brush both sides of the pineapple slices with olive oil. Brush the flesh side of the avocados with olive oil. Grill the pineapple until caramelized on both sides, about 5-7 minutes per side. Grill the avocado on the flesh side for 5-7 minutes.
- Remove both from grill, let cool slightly. Remove the core on the pineapple slices and dice the the pineapple into 2 cups of bite-sized chunks. Save any extra grilled pineapple rings for a tasty dessert, to serve over yogurt, etc. Dice the avocado into tiny cubes.
- In a large bowl, toss together 2 cups of the diced pineapple and avocado with the jalapeño, onion, cilantro, lime juice and sea salt.
- Serve with chips, over your favorite grilled fish, chicken or pork, use on tacos or atop a salad
- This post is sponsored by the California Avocado Commission but all opinions are my own.
This post is sponsored by the California Avocado Commission but all opinions are my own.
