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Grilled Pineapple Salsa with Sigona's Coconut Balsamic and Spicy Baklouti Chili Infused Olive Oil

Grilled Pineapple Salsa

Baklouti oil perfectly potent, in terms of spiciness, so just a 1/2 tablespoon will add the right amount of heat and flavor to this salsa. The coconut balsamic balances it all out, adding a little zip to each bite. Makes about 4 to 5 cups.
**This is perfect to spoon over mahi mahi fish tacos. Season and cook the fish as you would in the recipe linked below!
Prep Time 15 mins
Cook Time 17 mins
Chill time 30 mins
Total Time 1 hr
Course condiment
Cuisine Mexican
Servings 8



  • 1 pineapple peeled, cored and sliced into strips about 2” thick (watch this video for tips on preparing a pineapple)
  • 1/2 a sweet onion chopped
  • 2 large mangos such as Kent, peeled and chopped
  • 1 Roma tomato seeded and chopped
  • 1/3 cup chopped fresh cilantro
  • 3/4 tsp salt
  • 3/4 tsp lime zest
  • 3 Tbsp fresh lime juice about 1½ limes
  • 1/2 Tbsp Sigona’s Coconut Balsamic
  • 1/2 Tbsp of Sigona’s Baklouti Infused Olive Oil


  • Preheat grill to medium-high heat (350° to 400°F).
  • Grill pineapple and onion 5 minutes or until well-marked but not cooked through. Chop and place in a large bowl.
  • Add mangos, pineapple and remaining ingredients; toss until well coated. Cover and chill at least 30 minutes before serving.



Suggested Uses:
  • Spoon over fish tacos
  • Serve with glazed chicken wings
  • Pile on warmed Brie or Camembert-style cheeses
  • As an accompaniment to seared scallops
  • Garnish grilled salmon
Find Sigona's infused olive oils and balsamics in our markets or online at www.sigonas.com
Keyword Pineapple, Sigona's Baklouti Green Chili Olive Oil, Sigona's Coconut Balsamic