Fruit relishes and salsas are an effortless way to add big flavor to grilled fish, chicken, pork, beef, and vegetarian mains. This grilled pineapple relish is a salty-sweet powerhouse that brightens almost any dish and comes together quickly.
While pineapple salsa on its own is wonderful, grilling the pineapple transforms the flavor. Fresh pineapple can be hard to find in some areas, so canned pineapple rings packed in juice are an excellent, accessible choice. Anecdotally, some people who react to fresh pineapple tolerate canned pineapple because the canning process alters proteins that trigger sensitivities.
What sets this relish apart is a brief turn on the grill. A couple of minutes per side is all it takes to caramelize the pineapple’s natural sugars and add char for a smoky, umami note. Combined with sweet Vidalia onion, a minced jalapeño for heat, bright cilantro, and fresh lime juice, the result is a layered, versatile condiment: tangy, sweet, smoky, tart, and slightly spicy with excellent texture.
This relish is addictive—it’s common to make extra because you’ll find yourself nibbling every time you walk by. It’s a great chip dip and an ideal accompaniment to grilled or broiled fish, pork, chicken, beef, portobello mushrooms, or sandwiches like pulled pork. Plus, it’s a relatively healthy summer option that stores well in the fridge.
Cook’s Notes
- Use pineapple packed in juice rather than light or heavy syrup. Syrup-packed fruit is too sweet once grilled; juice-packed rings keep a balanced natural sweetness.
- Vidalia onions are ideal for their mild sweetness, but any good sweet onion works as a substitute.
- Use a fresh jalapeño rather than canned peppers. Fresh jalapeño provides a crisp texture and bright, fruity heat that canned peppers lack.
- Jalapeño heat varies. Taste a small piece first and adjust the amount to suit your tolerance.
- This relish pairs beautifully with grilled or broiled fish, pork, chicken, beef, and portobello mushrooms.
Grilled Pineapple Relish
Author: Rebecca Lindamood
Ingredients
- 2 cans pineapple rings in juice (about 20 ounces each)
- 1/2 of a Vidalia or other sweet onion, peeled and diced
- 1 large jalapeño pepper, stemmed, seeded, and minced
- 1 large handful cilantro, rinsed, dried, and coarsely chopped
- Juice of 2 limes
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt, or more to taste
Instructions
- Drain the pineapple cans and reserve the juice for smoothies or other uses.
- Place the pineapple rings on a hot grill and leave them undisturbed for 2–4 minutes, until clear grill marks form. Flip with a wide spatula and grill the second side another 2–4 minutes, until charred. Transfer the rings to a rimmed plate and let them cool until comfortable to handle.
- Chop the grilled pineapple and toss it with the diced onion, minced jalapeño, chopped cilantro, lime juice, garlic, and salt. Cover and refrigerate for 10 minutes up to overnight to let flavors meld. Taste and adjust salt before serving.
- Serve with tortilla chips or alongside grilled pork, chicken, beef, fish, or on pulled pork sandwiches. Leftovers keep up to four days refrigerated.
Nutritional information is an estimate. Calculate nutrition based on the exact ingredients you use if needed.
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