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bowl of pineapple pear salsa

Grilled Pineapple Pear and Jicama Salsa

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  • 1/2 fresh pineapple, peeled, cored and sliced
  • 1 firm pear, cut medium slices
  • 1/2 jicama, peeled and diced
  • 1/2 red onion, quartered
  • 1 jalapeno
  • 1 red bell pepper
  • 1/4 C chopped cilantro
  • 1 lime
  • 1/2 tsp ground ginger
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 3/4 tsp salt


  1. Preheat your grill to medium and lightly grease the grill surface. Place on the grill the pineapple and pear slices, the quartered onion, the whole jalapeño and red pepper. Grill until each side begins to soften and obtains the grill marks, then flip to the other side. You don’t want to create a soft, mushy salsa so don’t over cook the ingredients.
  2. Allow the grilled ingredients to cool completely. Once cool, chop each ingredient into bite sized pieces and place in a medium bowl. If you want a spicier salsa, keep the seeds and inner white membrane of jalapeño. If you want it more mild, remove the seeds and inner white portions. Combine the grilled ingredients with the jicama, cilantro, lime juice and seasonings. Serve immediately


  • Serving Size: 1/5th
  • Calories: 122
  • Sugar: 23g
  • Sodium: 352mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 4g
  • Protein: 1g
  • Cholesterol: 0mg