Grilled pineapple mango salsa with corn
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So quick and easy Grilled pineapple mango salsa is mixed with corn and a honey-lime vinaigrette to get a healthy, gluten-free summer appetizer or dinner!
Pineapple Mango Salsa
This is one of those recipes that I think I should tell you that they're perfect for summer entertainment, in the sense that it's the ultimate pre-dinner appetizer.
BUT every little fiber of my being screams at me to be with you in real life:
Starter. Shmapetizer. THIS bowl of spicy grilled corn with its sweet and juicy ULTRA mangoes and pineapple and the creamy notes of SMOOTH Avocado MUST be the STAR of the show. It is NOT a opening act.
STRAIGHT UP HEADLINER YO ’.
It's also hot. You want super light and fresh dinner ideas, don't you? LAW. Salsa for dinner IT IS.
I usually do things like grilled pineapple paleo burger or grilled mexican chicken skin with pineapple grilled cauliflower rice because I'm grilling pineapple? = BE STILL MY <3. But then I wanted something lighter and so this corn salsa with grilled pineapple was born!
Ingredients for mango and pineapple salsa
I don't know anything about you, but when spring and summer come, it's all about the flavors, textures and colors associated with eating FRESH fruit and vegetables! That's why salsa is on my list of appetizers and snacks that I can prepare for myself, my family and friends! Whether I prepare a batch of Nectarine fruit salsa or THIS delicatessen Pineapple mango salsa recipeI know it will be just right because of those summery flavors I can't get enough of! An additional bonus? The ingredients I make this salsa from are healthy foods that you will feel comfortable with! Here's what you need to get from the store:
- 2 corn cobs
- olive oil
- Ground chipotle pepper
- Whole pineapple
- Big mango
- Jalapeno chilli
- Fresh lime juice
- olive oil
Pineapple Mango Salsa FAQ
Can I use frozen pineapples or mangoes?
Since delicious mango salsa demands freshly chopped fruit and vegetables, I can't say for sure whether frozen fruit would work just as I haven't tried it myself. However, I think it would work if you wanted to try it out! The consistency will be different, but the flavors will still be there, so it would probably still taste good.
Can I leave the corn out?
Feel free to develop your creativity when it comes to this salsa recipe. If you don't have corn or just want to leave it out, feel free!
Can I use other fruits?
Likewise, if you want to exchange some ingredients for others, that's perfectly fine! For example, if you want to replace the mangoes with another fruit or just add an extra fruit, do it! I recommend using other summer fruits like peaches or nectarines for this delicious salsa.
Now that you've put together a lot of this incredible summer salsa, you're ready to use DEVOUR, I'm sure of it! Here are some ideas on how to enjoy it:
- Tortilla Chips: The classic chips and salsa are always a hit! I suggest doing some too Avocado salsa go well with your fruit salsa.
- Tacos: Serve this salsa as an alternative topping option for Shredded Chicken Tacos with Balsamic Strawberry Salsa and delight your party guests with all the fresh salsa options!
- As a covering for Mexican stuffed zucchini: A fresh salsa over a cooked main course can be just what you need to add a touch of freshness and sweetness to your food!
How long can I keep pineapple mango salsa?
The fantastic thing about homemade salsa is that you don't have to end it all at once! If you happen to have some salsa left (but I would be surprised if you do!) Or deliberately made a double batch to enjoy again and again, storage is easy! I recommend cooling your salsa in an airtight container for about 3-5 days!
Other healthy corn recipes
Three beans of Mexican corn black bean salad
Mexican corn salad with honey-lime prawns
Fresh corn and mango salad
Grilled pineapple mango salsa
This quick and easy grilled pineapple mango salsa is mixed with corn and a honey-lime vinaigrette to get a healthy, gluten-free summer appetizer or dinner!
keyword Gluten free
Jump to the recipe
Preparation time fifteen protocol
cooking time 25th protocol
total time 40 protocol
Servings 6 People as a starter
For the salsa:
- 2nd Corn on the cob, peeled off
- 5 TL Olive oil, divided
- 1/2 TL Ground chipotle pepper
- 1/2 A whole pineapple Cut 1/2 inch thick
- 1 Big mango, cut into bars
- 1 Jalapeno chilli, chopped (approx. 3 tbsp)
- 1/3 Cup Coriander, roughly chopped
- 1 Avocado, diced
- Salt, taste
For the chips:
- 4th Whole grain or GF 8 inch tortillas
- 4th TL Olive oil, divided
- 1/2 TL Ground chipotle pepper
Preheat your grill to high heat. Rub the peeled corn with 2 teaspoons of olive oil, keep the rest for later and sprinkle evenly with the chipotle pepper.
Place on the grill and turn every few minutes until they are charred. This takes about 10-15 minutes. After cooking, place on a plate to cool.
Rub the sliced pineapple with 2 teaspoons of olive oil (1 teaspoon per side) and place on the grill. Let it cook for 2 minutes until charred. Rotate and cook for another 1-2 minutes and then transfer to a plate. Set the heat to medium.
Rub the mango with the remaining 1 teaspoon of oil and place it on the grill. Allow to cook for 2-3 minutes on each side, sliding once until they are charred. Place on a plate and turn the heat back up.
Rub each flatout with 1 tsp oil (1/2 tsp per side) and sprinkle the chipotle pepper on one side of each flat bread. Place on the grill and cook for about 1-2 minutes on each side until it begins to bubble. Turn around and cook for another 1-2 minutes. * *
Instantly cut the flatout into triangles (they snap quickly, so cut them quickly to make it easier!)
Cut the pineapple and mango into small cubes and place in a large bowl. Then use a sharp knife to cut the corn kernels and put them in the bowl. Finally add jalapeno, coriander and avocado.
Whisk the lime juice and honey in a medium bowl. While constantly whisking, stir in the olive oil until the mixture thickens.
Pour over the salsa and stir until everything is well mixed. Season with salt.
Serve with the fries and DEVOUR!
* Depending on the size of your grill, you may only be able to run 2 at a time.
Calories: 287kcal | Carbohydrates: 41.7G | Protein: 1G | Fat: 14.5G | Saturated fatty acids: 1.7G | Polyunsaturated fat: 1.2G | Monounsaturated fatty acids: 8.7G | Sodium: 242.3mg | Potassium: 325mg | Dietary fiber: 9.9G | Sugar: 15.9G | Vitamin A: 345IU | Vitamin C: 35mg | Calcium: 12mg | Iron: 0.6mg
I RECOMMEND FOR THIS RECIPE:
Grilled pineapple mango salsa
Amount per serving
Calories 287 Calories from fat 131
% Daily value *
fat 14.5 g22%
Saturated fat 1.7 g11%
Polyunsaturated fat 1.2 g
Monounsaturated fat 8.7 g
sodium 242.3 mg11%
potassium 325 mg9%
carbohydrates 41.7 g14%
Fiber 9.9 g41%
Sugar 15.9 g18%
Vitamin A. 345IU7%
vitamin C 35 mg42%
calcium 12 mg1%
iron 0.6 mg3%
* The daily percentages are based on a 2000 calorie diet.
WEIGHT POINTS PER SERVING: SMARTPOINTS: 8 POINTS +: 8. OLD POINTS: 6
(per 1/6 of the recipe)
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