Grilled Pineapple Black Bean Salsa Recipe
Make this smoky grilled pineapple black bean salsa in 30 minutes — sweet, spicy, and perfect for tacos or chips!
Servings 6 Servings
Ingredients
- 1 medium fresh pineapple peeled, cored and cut into 3 inch chunks
- 1 cup black beans drained and rinsed (if using canned)
- ½ cup red onion minced
- 3 cloves garlic minced
- 1 small jalapeno seeded and minced
- 2 tbsp grapeseed oil or olive oil
- 1 tsp Kosher salt
- ⅓ cup cilantro chopped
Instructions
- Spray a grill pan with cooking spray and set over high heat. Add the pineapple in a single layer and sear, about 2 minutes per side. Set aside to until cool enough to handle. Cut into small dice and add to a large bowl.
- Add remaining ingredients to the pineapple and toss to combine. Allow to rest for 30 minutes refrigerated. Serve.
Notes
Tips for Storing
- Room temperature: Do not leave this salsa out for more than 2 hours.
- Refrigerator: Store in an airtight container for up to 3 days. Stir before serving and add a fresh squeeze of lime to revive the flavors.
- Freezing: Not recommended. The pineapple and onion become mushy and watery once thawed.
- Reheating: This is a fresh, cold salsa — no reheating needed. Serve chilled or at room temperature straight from the fridge.
Nutrition
Calories: 163kcal | Carbohydrates: 28g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 391mg | Potassium: 302mg | Fiber: 5g | Sugar: 16g | Vitamin A: 175IU | Vitamin C: 77mg | Calcium: 34mg | Iron: 1mg
