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Griddled avocado and pineapple salsa recipe

Griddled avocado and pineapple salsa recipe

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Use tinned pineapple to make this tangy salsa - perfect on top of burgers. Try whipping this up for your next barbecue. See method

  • Serves 6
  • 15 mins to prepare and 30 mins to cool
  • 116 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 250g pineapple chunks
  • 1 tsp vegetable oil​
  • 2 avocados
  • ½ finely diced red onion
  • 1 small, finely diced red chilli
  • 10g finely chopped fresh coriander
  • zest and juice of 1 lime
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    2g 11%
  • Sugars

    5g 5%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 5.6g Protein 1.3g Fibre 2.2g


  1. Brush 250g pineapple chunks with 1 tsp vegetable oil; cook on a barbecue or under a grill on high for a few mins, turning occasionally, until slightly charred. Cut the pineapple and 2 avocados into small cubes and put in a bowl with ½ finely diced red onion, 1 small, finely diced red chilli, 10g finely chopped fresh coriander, and the zest and juice of 1 lime. Season and stir gently to mix. Cover and chill for at least 30 mins before serving. Will keep for up to 1 day, covered, in the fridge.

Tip: Swap the pineapple for grilled mango or melon.

See more BBQ side dishes

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