You will love this grilled pineapple salsa made with a little red chili, aromatic coriander and lime juice. It’s caramelised sweet, zesty and tangy and goes well with meat, seafood or plant-based protein. Enjoy it as a condiment in tacos, burrito bowls, or any other Tex-Mex recipes. This recipe is gluten-free, vegan, paleo, Whole30 friendly. Don’t forget to comment and rate this recipe if you make it!
I love using fruit and berries in savoury recipes. Their acidity and sweetness enhance a simple piece of grilled fish or chicken, cut through the richness of pulled pork and balance out the saltiness of something like goat’s cheese.
Pineapple is a perfect example – it pairs extremely well with pork, chicken, fish and prawns. And although some people are not as keen on cooked pineapple as fresh, let me assure you that my grilled pineapple salsa might just be the thing that changes their mind.
How To Make Grilled Pineapple Salsa
When I started getting into Mexican cooking at home, I learnt that many recipes use charred or grilled vegetables and fruit. Charring or grilling a piece of fruit or vegetable adds smokiness and often enhances the flavour of the ingredient and in the case of fruit, it adds some caramelisation to the game.
This charred pineapple salsa is made with sweet red onion, chilli and coriander (or cilantro) and lime juice. It has a little crunch and freshness but is sweeter and more complex because of the caramelisation of the pineapple when it’s grilled, which you can do in a frying pan, BBQ grill or the Mexican comal (flat cast-iron pan).
Choose ripe and juicy fresh pineapple as it will give you the best flavour and aroma. If you’re not a fan of coriander, fresh basil works well here or you can go without.
This salsa can be served with a piece of grilled chicken, fish or prawns, as a condiment in tacos, and I love it over beef burgers. It has a Mexican feel to it but you can easily play around with herbs and turn it into something more Italian or Asian-inspired. It should last for a few days in the fridge.
Try Pineapple Salad With:
Description
This zesty, tangy and sweet grilled pineapple salsa will add a touch of magic to any taco, burrito or any other Mexican-inspired dish. It goes well with meat, fish and plant-based protein.
- Peel and cut the pineapple into quarters.
- Heat the oil in a large skillet/frying pan over high heat. Add the pineapple slices and fry on each side for 2-3 minutes, until charred and grill marks appear.
- Remove cooked pineapple to a board or plate and let them cool. Cut into small cubes.
- Add pineapple to a large mixing bowl with the rest of ingredients and stir through until well combined. Serve with some fresh coriander on top.
Notes
You can store pineapple salsa for 2-3 days in an airtight container in the fridge.
Choose a ripe, sweet pineapple for this recipe. As an alternative, you could use canned pineapple in brine or juice and fry it quickly in a hot pan to get some grill marks.
Nutrition
- Serving Size: 3 tablespoons
- Calories: 113
- Sugar: 12.2 g
- Sodium: 3.3 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Carbohydrates: 19.3 g
- Fiber: 2.5 g
- Protein: 1.1 g
- Cholesterol: 0 mg
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Very Incredible Basil Sauce Recipe
Punchy, salty, bright green sauce packed with fresh basil, chives, garlic, and a bit of oregano. This sauce can be poured out just about anything!
This creamy basil sauce is going on EV-ER-Y-THING in my life: sandwiches, eggs, grilled chicken and veggies, dipped with chips?! It’s so good, packed with green goodness, it’s beautifully summery, and I’m doing the most with it.
In This Post:
The main thing:
Other stuff:
How To Make This Basil Sauce
Step 1: Get All Your Ingredients Ready
You can use a blender, food processor, or a mini-chopper-type gadget. I love this mini-chopper (affiliate link). It’s not meant for sauces necessarily, but I use it all the time because it’s super compact.
Step 2: Blend Your Basil Sauce
That’s it! Just blend, taste, and adjust!
This sauce can be a bit chunky / textured, so keep it going until it has the consistency you want. I prefer something right before completely pureed – where it has just barely noticeable flecks of herbs, but it’s mostly smooth and creamy.
Step 3: Put It On All Your Yummy Things
Like so. (Here’s that recipe.)
Lindsay’s Notes
Ooh baby. Basil, chives, garlic, and a tiny hit of oregano all in a creamy, salty, bright green sauce – I love this so much.
The first time I made this, my toddler (who mostly just eats crackers) found a spatula and just sat at the counter licking the remnants of the sauce out of the blender with me. And I hear that from a lot of people – many kids seem to be very into this for unknown reasons. Sometimes it just hits right, ya know? A+ for that experience.
My favorite thing about this sauce, besides that it tastes like heaven, is that makes healthy-ish eating something I really, actually look forward to.
Baked salmon goes up about 100 notches in my book when smothered in this creamy green sauce. Same goes for shrimp, chicken, and a big fresh salad or lots of roasted veggies.
This will not be the last we see of this sauce, which is why I decided to give it its own post on POY. Welcome home, little basil sauce.
Things You Could Put It On
The possibilities! They are endless.
Description
Punchy, salty, bright green sauce packed with fresh basil, chives, garlic, and a bit of oregano. This sauce can be poured out just about anything!
- Place all your sauce ingredients in a blender or food processor. (I use this mini chopper for the vast majority of my sauces because it’s nice and compact!)
- Blend until you get your desired consistency – I usually go for an almost-completely-smooth texture that is flecked with small bits of herbs.
Notes
Taste and adjust! More lemon juice will wake it up, Parmesan adds more umami and saltiness, and if it gets too salty for you, add a bit more mayo to dilute the pungency a bit!
Keywords: basil sauce, basil dressing
Recipe Card powered byFrequently Asked Questions For Basil Sauce
What can I use instead of mayo?I’ve seen some people on Instagram say they used Greek yogurt and liked it. I haven’t made it this way and I know I wouldn’t like it with Greek yogurt because it’s so tangy and has a different flavor. BUT, if you’re okay with it being a bit different than the original, I think Greek yogurt could work!
I have an egg allergy – what can I use?Vegan mayo has no eggs and tastes great! That’s what I’d use!
How long does the basil sauce last?I usually keep it in the fridge for 3-5 days.
Can you make this vegetarian / vegan?Yes! Use vegan mayo and vegan Parmesan! If you can’t find vegan Parmesan, just throw in a bit of extra salt to compensate for the change in flavor. And if you don’t want to use vegan mayo, try using an avocado like we did in this avocado mojo sauce.
Can you freeze this basil sauce?I would not recommend freezing this.
More Of My Favorite Sauce Recipes
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Nutrition Facts
Amount per serving
- Calories N/A
- Total Fat N/A
- Saturated Fat N/A
- Cholesterol N/A
- Sodium N/A
- Total Carbohydrates N/A
- Protein N/A
Hi, I'm Alex!
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