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pineapple salsa with chips

Roasted Pineapple Salsa

Roasting pineapple allows the sugars to caramelize adding a wonderful depth of sweetness.  Combined with spicy jalapeno, onions, lime and cilantro, the flavors are exciting and a fun departure from traditional salsa.
Course Appetizer
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 33kcal
Author Toni Dash


  • 1 medium Pineapple peeled, cored and sliced into 1/2 inch slices
  • 1 tablespoon Canola Oil
  • 1/3 cup Red Onion chopped
  • Juice of 1 Lime
  • 1/2 cup Cilantro Leaves chopped
  • 1 Jalapeno Pepper seeds removed, diced
  • Kosher Salt to taste


  • Preheat the oven to 450 degrees.  Line a large baking sheet with parchment paper or a Silpat and lay the pineapple slices out with room in between them.  Brush the tops lightly with the canola oil.
    Roasted Pineapple Slices on a metal baking sheet for Roasted Pineapple Salsa BoulderLocavore.com
  • Bake the pineapple slices for 15 minutes. Flip them over, brush lightly with oil and allow to bake 10 additional minutes. Remove and allow to cool to room temperature and chop.
  • In a large bowl combine the chopped pineapple, red onion, lime juice, cilantro, jalapeno pepper and mix together.  Add salt to taste.  If time permits, allow the salsa to sit 20 minutes before serving for the flavors to blend.


For a preparation short cut, buy a prepared cored pineapple.  All that will need to be done is to slice and roast it.  It will save the time peeling and coring and ensures the pineapple is ripe.
Approximately 2 cups of chopped roasted pineapple is used.


Calories: 33kcal | Fat: 3g | Sodium: 1mg | Potassium: 10mg | Vitamin A: 175IU | Vitamin C: 4.7mg