Grill Pineapple Black Bean Salsa – a healthy, flavorful, and easy salsa bursting with flavors from grilled pineapple, black beans, bell pepper, and jalapeño peppers. It tastes even better the next day!
I’d like to introduce you to a simple fiesta side dish made with grilled pineapple, black beans, chopped bell peppers, tomatoes, jalapenos, cilantro, lime juice, onions, and honey.
The thing is when you combine all these fresh ingredients you are rewarded with a burst of freshness, sweetness, color, and texture. And a boatload of healthy deliciousness that would make you want to eat the whole bowl and feel good about it.
Just perfect for grill season or accompaniment to any tacos or pineapple chicken.
A key component in making salsa is that you might have to adjust the flavors depending on your ingredients. I really like my salsa spicy with a kick to it, so I make it with loads of jalapenos.
But when am entertaining I use little to no jalapenos especially if kids are involved.
These pineapples here are exceptionally sweet and so I adjust the amount of honey used. Just saying, you have to adjust as you go (depending on your pineapple.)
Pair it with these Grill Jerk Chicken Tacos or this Pineapple Chicken.
Grill Pineapple Black Bean Salsa
Ingredients
- 2 cups diced grill pineapple, about ½ pineapple
- ¼ cup diced red onion
- 1 green onion, diced
- 1 15-ounce can black beans, drained
- 1 Roma tomatoes, diced
- 1 clove garlic, minced
- 1 tablespoon chopped cilantro leaves
- 1/4 cup diced red bell pepper
- ½ jalapenos seeded and minced, optional
- 1- 3 tablespoons honey
- juice of lime
- salt and pepper to taste
- pinch of ground cumin, optional
Instructions
- Preheat the grill for medium heat. Spray pineapple pieces with cooking spray then grill for about 7-10 minutes until pineapple is lightly browned. Remove pineapple from the grill and let it cool before cutting it into small pieces or chunks.
- Add diced pineapple, red onion, green onion, drained beans, tomatoes, minced garlic, cilantro, lime juice, honey, Jalapenos pepper, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate until ready to eat. Taste even better the next day.
Tips & Notes:
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Isha Amin says
Hello, this recipe looks great. Thank you for sharing. The tap/hover does not seem to work. Please may I ask for the measurements if making this for 12 people?
Imma says
Hello Isha, here are the measurements for 12 people
8 cups diced grill pineapple,
1 cup diced red onion
4 green onion, diced
4 15-ounce can black beans, drained
4 Roma tomatoes, diced
4 clove garlic, minced
4 tablespoon chopped cilantro leaves
1 cup diced red bell pepper
2 jalapenos seeded and minced, optional
4- 6 tablespoons honey (adjust to taste)
juice of lime
salt and pepper to taste
pinch of ground cumin, optional
Happy cooking.
Isha Amin says
Thank you so much, much appreciated : )
Imma says
You’re welcome :)!
Bintu | Recipes from a Pantry says
Now I know what to do with those leftover black beans in the fridge no one else will eat! Thanks for the inspiration!
ImmaculateBites says
My pleasure!
Mandy says
Sounds great. Been looking for a receipe like this.
Silvia says
Mmm..delicious
Tracy | Baking Mischief says
I am so boring in my salsa choices; I’ve never made a sweet salsa before, but I LOVE the sound of this. I am obsessed with pineapple, so this one looks amazing. I really like the idea of serving it with chicken tacos. Definitely giving this one a try!
Tara says
Such a gorgeous salsa! I love that you grilled the pineapple and the colors are so bright!
ImmaculateBites says
It gives it an added layer of flavor.
Derek @ Dad With A Pan says
you’re a lot nicer than me with the jalapenos and kids! I’m doing my best to get my child acclimated to spicy food. lol
ImmaculateBites says
I have too Derek! If not he would not eat it .My son would not touch anything that’s healthy and spicy but he would eat spicy grill meat. Picky little eater.