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+ servings

Grilled Pineapple Mango Salsa

This quick and easy Grilled Pineapple Mango Salsa is mixed with corn and a honey lime vinaigrette for an a healthy, gluten free summer appetizer or dinner!
Course Appetizer
Cuisine Mexican
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 People, as an appetizer
Calories 287kcal


For the salsa:

  • 2 Cobs of corn, shucked
  • 5 tsp Olive oil, divided
  • 1/2 tsp Ground Chipotle pepper
  • 1/2 A whole pineapple, sliced 1/2 inch thick
  • 1 Large mango, sliced into sticks
  • 1 Jalapeno pepper, minced (about 3 Tbsp)
  • 1/3 cup Cilantro, roughly chopped
  • 1 Avocado, diced
  • Salt, to taste

For the chips:

  • 4 Whole grain or GF 8 inch tortillas
  • 4 tsp Olive oil, divided
  • 1/2 tsp Ground Chipotle pepper

For the dressing:


  • Preheat your grill to high heat. Rub the shucked corn with 2 tsp of the olive oil, reserving the rest for later and sprinkle with the Chipotle pepper evenly.
  • Place on direct heat on the grill and cook until charred, turning every few minutes. This takes about 10-15 minutes. Once cooked, transfer to a plate to cool.
  • Rub the sliced pineapple with 2 tsp of the olive oil ( 1 tsp per side) and place on the grill. Cook until charred, about 2 minutes. Flip and cook an additional 1-2 minutes and then transfer to a plate. Turn down the heat to medium.
  • Rub the mango with the remaining 1 tsp of oil and place onto the grill. Cook for 2-3 minutes per side, slipping once, until charred. Transfer to a plate and turn the heat back up to high.
  • Rub each Flatout with 1 tsp of oil (1/2 tsp per side) and sprinkle one side of each flatbread with the Chipotle pepper. Place onto the grill and cook until it begins to bubble, about 1-2 minutes per side. Flip and cook an additional 1-2 minutes. *
  • Immediately cut the Flatout into triangles (they crisp up fast, so cut them quickly to make it easier!)
  • Cut the pineapple and mango into small cubes and add into a large bowl. Then, use a sharp knife to slice the kernels off the corn and add into the bowl. Finally, add in the jalapeno, cilantro, and avocado.
  • In a medium bowl, whisk together the lime juice and honey. While constantly whisking, whisk in the olive oil until the mixture thickens.
  • Pour over the salsa and stir until combined. Season to taste with salt.
  • Serve with the chips and DEVOUR!



*Depending on the size of your grill, you may only be able to do 2 at a time.


Calories: 287kcal | Carbohydrates: 41.7g | Protein: 1g | Fat: 14.5g | Saturated Fat: 1.7g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 8.7g | Sodium: 242.3mg | Potassium: 325mg | Fiber: 9.9g | Sugar: 15.9g | Vitamin A: 345IU | Vitamin C: 35mg | Calcium: 12mg | Iron: 0.6mg