Sweet, smoky, and spicy, this summery Grilled Pineapple Mango Salsa With Corn brings the heat in all the right ways.
The moment warm weather rolls around, my cooking style shifts dramatically: heavy meals give way to light, colorful dishes packed with fresh produce and bold flavor. And nothing embodies that sunny, vibrant spirit quite like this grilled pineapple mango salsa with corn.
I came up with this recipe on a particularly hot day when I wanted something bright, juicy, and a little smoky to serve with grilled chicken. I had some mangoes on hand, a pineapple begging to be used, and two ears of corn that I couldn’t bear to boil. On the grill they went, and what came off was pure summer magic. Tossed with jalapeño, avocado, and a sweet-tart honey lime vinaigrette, this salsa became less of a topping and more of a main event.
Whether you serve it with tortilla chips, spoon it over tacos, or eat it straight from the bowl (guilty), this salsa is a guaranteed crowd-pleaser. The caramelized sweetness of grilled fruit and charred corn plays perfectly with creamy avocado and zesty jalapeño. You’ll find the mix adaptable too—peaches, nectarines, or even lightly grilled strawberries could stand in for mango or pineapple. Trust me—once you try this salsa, you’ll find yourself firing up the grill for it again and again.
Is Grilled Pineapple Mango Salsa With Corn Healthy?
This salsa is full of fiber-rich, nutritious fruits and veggies; healthy fats from avocado and olive oil; and a touch of natural sweetness from honey. It’s naturally gluten-free and vegetarian, and with a simple swap (agave for honey), it’s easily made vegan. Want to add more protein? Try tossing in black beans or serving it with grilled shrimp or tofu for a more complete meal.
Why Grill The Fruit?
Grilling fruit might seem like an unnecessary extra step, but trust me—it’s worth it. The high heat caramelizes the natural sugars in the pineapple and mango, creating a rich, almost candy-like sweetness that adds unexpected depth to the salsa. Plus, those charred grill marks don’t just look good—they bring subtle smoky notes that balance out the brightness of the lime and cilantro.
How Do I Store Leftovers?
Store any leftover salsa in an airtight container in the fridge for up to 3 days. Just note that the avocado may brown slightly.
Serving Suggestions
Serve this salsa alongside Taco Dip for a tasty appetizer dip duo. Spoon it over Fish Tacos, Shrimp Tacos, or Mexican Stuffed Zucchini for a fresh, fruity contrast. Mix it into Cauliflower Rice Burrito Bowls or serve over mixed greens with sliced Juicy Grilled Chicken Breast for a filling meal. However you dish it up, it will bring bold flavor, bright color, and summer vibes to any meal.
Recipe
Ingredients
For The Salsa:
- 2 ears of corn shucked
- 5 teaspoons olive oil divided
- ½ teaspoon ground chipotle pepper
- ½ a whole pineapple sliced ½ inch thick
- 1 large mango sliced into sticks
- 1 jalapeño pepper minced (about 3 tablespoons)
- ⅓ cup cilantro roughly chopped
- 1 avocado diced
- Salt to taste
For The Chips:
- 4 whole-grain or gluten-free 8-inch tortillas
- 4 teaspoons olive oil divided
- ½ teaspoon ground chipotle pepper
For The Dressing:
- 2 tablespoons fresh lime juice
- 2 teaspoons honey or agave syrup
- 1 tablespoon olive oil
Instructions
- Preheat your grill to high heat. Rub the corn with 2 teaspoons of the olive oil and sprinkle with the ground chipotle pepper.
- Place the corn over direct heat on the grill and cook, turning every few minutes, until charred, 10-15 minutes. Once cooked, transfer to a plate to cool.
- Rub the sliced pineapple with 2 teaspoons of olive oil (1 teaspoon per side) and place on the grill. Cook until charred, about 2 minutes on the first side. Flip and cook an additional 1-2 minutes, then transfer to a plate. Reduce the heat to medium.
- Rub the mango with the remaining 1 teaspoon of oil and place onto the grill. Cook for 2-3 minutes per side, until charred, flipping once. Transfer to a plate and increase the heat to high.
- Rub each tortilla with 1 teaspoon of oil (½ teaspoon per side) and sprinkle one side of each with the ground chipotle pepper. Place onto the grill and cook until they start to bubble char, 1-2 minutes per side.
- Immediately cut the tortillas into triangles (they crisp up fast, so cut them quickly to make it easier!).
- Cut the pineapple and mango into small cubes and add to a large bowl. Use a sharp knife to slice the kernels off the corn and add to the bowl. Finally, add the jalapeño, cilantro, and avocado.
- In a medium bowl, whisk together the lime juice and honey. While constantly whisking, add the olive oil until the mixture thickens.
- Pour over the salsa and stir until combined. Season to taste with salt.
- Serve with the chips and DEVOUR.
Leave a Comment