Grilled Pineapple Salsa

5 (1/2-inch thick) slices of fresh pineapple
1 small red onion, finely diced
2 jalapenos, seeded and finely diced
1/4 cup cilantro, chopped
juice of 1 lime
1/4 tsp kosher salt

Heat grill or grill pan to medium-high heat. Add the sliced pineapple and grill for about 2 minutes on each side, or until nice grill marks develop. Remove to plate and set aside to cool.

Combine pineapple, red onion, jalapenos, cilantro, lime, and salt. Toss to combine. Season to taste with salt before serving.




Ham And Pineapple Kabobs


  • Ham cubes (or slices)
  • Pineapple (pre-heat if fresh)
  • Skewers
  • 1/4 Cup Pineapple Juice (pre-heat if fresh)
  • 2 T Soy Sauce
  • 2 T Brown Sugar
  • Ginger to taste


  1. Place ham and pineapple on skewers.
  2. Mix juice with remaining ingredients.
  3. Marinate for 2 hours.
  4. Baste on the grill
  5. Grill until heated through

Aloha BBQ Sliders | burger recipe at

Aloha Sliders


  • 1-1/2 pound ground chuck beef (80% lean)
  • 2/3 cups Brown Sugar Barbecue Sauce, divided (I used Hunt’s®)
  • 3 Tablespoons bread crumbs
  • 3/4 teaspoon Montreal steak seasoning
  • 1 pkg (12 oz each) Hawaiian dinner rolls (in tray)
  • 3 slices (1 oz each) Swiss cheese, quartered
  • 1 can (8 oz each) pineapple slices, drained (reserve juice), cut into thirds (I used fresh)
  • 6 slices of bacon (I used ready to eat bacon)
  • lettuce
  • PAM® Grilling Spray



  1. Spray cold grate of gas grill with grilling spray. Preheat grill for medium heat.
  2. Combine barbecue sauce with 2 tablespoons pineapple juice. Meanwhile, combine 1/3 cup of Barbeque sauce mixture to beef, breadcrumbs and steak seasoning in large bowl. Shape mixture into 12 small patties.
  3. Place pineapple slices in bowl with remaining barbeque sauce mixture and set aside.
  4. Grill patties 3 to 4 minutes on each side or until cooked through (160°F). Meanwhile, remove attached rolls from package; do NOT separate. Cut in half horizontally. Spray cut sides with grilling spray; toast on grill.
  5. Remove pineapple slices from sauce and grill for 1-2 minutes on each side.
  6. Separate toasted rolls and assemble sliders; Spread remaining barbecue sauce mixture on rolls, place a small piece of lettuce then patties on bottom halves of rolls; top with cheese, bacon and pineapple. Close with tops of rolls.
  7. Enjoy!



Grilled Pineapple Guacamole


1 tsp. olive oil

Half of 1 (20 oz.) can pineapple chunks

2 large avocados, pitted

1 Roma tomato, diced

1/2 red onion, finely diced

1 jalapeno pepper, seeded and finely diced

1/4 cup chopped cilantro

2 Tbsp. fresh lime juice (from 1 lime)

Kosher salt and pepper


Preheat grill pan to high heat and drizzle with olive oil.

Add half can pineapple chunks to pan; cook 4-5 minutes total, tossing frequently to lightly brown evenly. Remove pineapple chunks from pan and set aside to cool to room temperature.

Remove avocado flesh from shell and mash with a fork or potato masher. Mix in diced tomato, red onion, jalapeno, chopped cilantro, lime juice, salt and pepper. Gently mix in pineapple chunks.

Serve with tortilla chips, or as a topping to your favorite Mexican meal.



Grilled Pineapple Pork Sandwhiches


  • 2½ lbs. pork shoulder or pork butt
  • 2 cloves minced garlic
  • 1 red onion, diced
  • 2 red bell peppers, diced
  • 1-2 jalapenos, diced (keep the seeds for a little heat)
  • 1 cup pineapple juice
  • ½ cup soy sauce
  • King’s Hawaiian sandwich buns
  • 1 pineapple, peeled and cored
  • ¼ cup fresh cilantro or parsley for topping


  1. Place the pork shoulder, garlic, onion, peppers, jalapeno, pineapple juice, and soy sauce in a slow cooker. Cover and cook for 4-5 hours on high or 7-8 hours on low. Shred directly in the slow cooker with two forks.
  2. Cover a baking sheet with foil and preheat the oven to 450 degrees. Use tongs to transfer the meat to the covered baking sheet, letting the extra juice drip off back into the slow cooker before transferring, otherwise you’ll have a big mess on your hands. Arrange the meat in an even layer and bake for 15 minutes or until some of the pieces are turning golden brown. Mine actually turned a reddish golden brown, which is fine – the color is from the red peppers. Remove the meat from the oven and gently toss all the pieces with tongs. Drizzle with a little bit of juice from the slow cooker.
  3. Heat a nonstick skillet over medium high heat. Cut the pineapple into rings and cut each ring in half. When the skillet is hot, add the pineapple slices and “grill” them for a few minutes on each side to get a nice golden brown color, or you could grill them for real on the actual grill. Arrange the meat and pineapple on each sandwich bun and sprinkle with a tiny bit of cilantro or parsley for some fresh green color. Use the juice in the slow cooker to re-moisten the meat or give a little extra shine to the pineapple slices.


 Grilled Pineapple With Brown SugarGrilled-Pineapple-with-brown-sugar-butter.-Perfection-all-summer-long-with-only-3-ingredients-ohsweetbasil.com_-4


  • 1 pineapple, peeled and sliced
  • 3/4 stick of unsalted butter
  • 3/4 cup brown sugar


  1. in a bowl, melt the butter at 20 second increments in the microwave. remove from the microwave and add the brown sugar, stirring quickly to evenly combine, this will take a minute to absorb the sugar.
  2. heat a grill to medium high heat and add the pineapple, cooking for a few minutes or until grill marks begin to appear. flip and cook again on the other side. remove from the grill and quickly brush the butter brown sugar mixture over each side. serve immediately.


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