Grilled Pineapple Salsa

There is nothing better than making delicious food with ingredients from your garden and this Grilled Pineapple Salsa is no different. Like anything, once you know how then it’s easy.  If you enjoy eating Pineapples then next time you cut one, cut the top off leaving a small section of flesh and allow the top to dry for 24hrs.  Then you can plant out into your Veggie garden or anywhere in the garden as long as it is a full sun position and your soil has good drainage.  It may take 1-2 years to flower however you will be rewarded with a home grown pineapple of your own.  Once you pick the pineapple disregard the plant and wait for your next planting to fruit.  The more tops you plant out the more regular you will be harvesting beautiful juicy pineapples.

We had a pineapple ready for the picking here at Ezyplant HQ, so we decided to make a grilled pineapple salsa for you and we’ve served it with BBQ chicken and salad but really you could include it at Christmas or your family BBQ.



1 small fresh pineapple
2 fresh chilies, mixed colours if possible
½ a bunch of fresh mint
1 small red onion
2 limes
Extra virgin olive oil


  1. Trim the pineapple thoroughly.
  2. Cut the pineapple into wedges, discarding the core.
  3. Dry fry the pineapple wedges in a pan or on the BBQ until they are charred.
  4. Finely chop the charred pineapple into chunks and put them in a bowl with the juice.
  5. Finely chop 2 chilies, mint leaves and red onion. Add to the pineapple chunks.
  6. Squeeze the limes over the salsa, add olive oil and season to taste.

Serve with BBQ meats, Portuguese Chicken or tacos.





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