Vibrant Smoked Pineapple Carrot Salsa Recipe

Difficulty:

1/5

Serves:

2 1/2 cups PEOPLE

Prep Time:

30 minutes

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Smoked Pineapple Carrot Salsa Recipe

Bring tropical sweetness and smoky barbecue flavor to your table with this Smoked Pineapple Carrot Salsa Recipe from License to Grill, hosted by Rob Rainford. Featuring applewood-smoked pineapple, tender carrots, sweet onions, jalapeño, fresh ginger, and zesty lime juice, this colorful salsa delivers an exciting balance of sweet, tangy, and spicy flavors. Perfect for grilled meats, seafood, tacos, and summer cookouts, this homemade pineapple salsa adds a refreshing twist to traditional barbecue condiments.

The Inspiration

Fresh fruit salsa is a popular way to introduce bright flavors, natural sweetness, and refreshing textures to savory dishes. While traditional tomato-based salsa remains a familiar favorite, fruit-based variations offer a different approach by combining juicy produce with peppers, herbs, citrus, and aromatic seasonings.

In License to Grill, Rob Rainford brings an outdoor cooking technique to this tropical-inspired condiment by smoking pineapple and vegetables over applewood chips. Rather than serving the ingredients completely raw, he allows them to slowly absorb fragrant wood smoke, creating a salsa with greater depth and a distinctive grilled character.

The result is a versatile condiment that combines the brightness of tropical fruit salsa with the comforting flavors of backyard barbecue cooking. Whether paired with grilled chicken, fish, pork, or vegetables, this smoked pineapple carrot salsa offers a colorful accompaniment that enhances a wide variety of dishes.

Ingredients

3 cups of apple wood chips (750ml)
1 can of pineapple rings or 1 fresh pineapple, cut into rings
2 teaspoons of sesame oil (10ml)
½ teaspoon of red pepper flakes (2.5ml)
1 sweet onion, sliced 1 inch thick
1 jalapeno pepper, seeded and halved
½ cup of carrots, chopped (125ml)
2 tablespoons of red pepper, diced (30ml)
2 tablespoons of fresh lime juice (30ml)
1 tablespoon of cider vinegar (15ml)
1 teaspoon of ginger, fresh pepped and grated (5ml)
Pinch of ground allspice

Method

Place 1 cup of the wood chips in water to soak for 30 minutes.
Preheat the grill to high heat on one side and leave the other side off.
Prepare a smoke package. Squeeze the excess water from the wood chips and place in the centre of a large piece of foil. Add the remaining dry wood chips and mix lightly. Fold the foil around the wood chips to create a smoke package. Using a fork, poke holes on both sides of the package to release the smoke.
Place the smoke package directly over the heat source and close the lid. Wait for smoke.
Place the pineapple rings in a bowl and reserve the liquid from the can for later use. Add the sesame oil, red pepper flakes, onion, jalapeno pepper and carrots. Toss to coat.
Place the vegetables on a perforated vegetable grill tray. Put the tray on the cool side of the grill off to the side of the smoking package. Close the lid and leave to smoke for 1 ¼ hour.
Once finished, removed from the grill. Dice the pineapple, onion, carrot and jalapeno into equal sized pieces. Place them in a bowl. Add the remaining ingredients and mix. Place the salsa in the fridge to set up until ready to serve.

Serving Suggestions

For seafood lovers, this salsa makes an excellent topping for grilled salmon, shrimp skewers, or flaky white fish. The natural sweetness of the pineapple complements the delicate flavor of seafood, while the lime juice and ginger add freshness. Serve it alongside grilled fish tacos with shredded cabbage and warm tortillas for a colorful, tropical-inspired meal.

For vegetarian options, serve the salsa with grilled zucchini, bell peppers, mushrooms, or cauliflower steaks. The combination of smoky pineapple, sweet onion, and carrots provides a refreshing contrast to the earthy flavors of grilled vegetables. It can also be used as a topping for rice bowls, black bean tacos, or grilled vegetable wraps.

For a casual appetizer, serve the chilled salsa with crispy tortilla chips or spoon it over toasted flatbread. Its colorful ingredients and balanced flavors make it an appealing addition to summer gatherings and backyard celebrations.

Final Thoughts

This Smoked Pineapple Carrot Salsa Recipe from License to Grill offers a creative way to combine tropical fruit, fresh vegetables, and the unmistakable flavor of outdoor smoking. Whether served with grilled chicken, fish tacos, barbecue pork, roasted vegetables, or tortilla chips, this homemade salsa brings brightness and character to a wide variety of meals.

Find more recipes from License to Grill here!