Your salsa game just got a whole lot better! This Grilled Pineapple Salsa Verde Dip will be a fan favorite at your next gathering. It’s filled with juicy flavors, zesty herbs, and spicy peppers.
One of the key ingredients in this recipe is tomatillos. You can find them in most grocery stores, typically near the tomatoes. While tomatillos are technically fruits, their tart flavor and cooking behaviors are more similar to a vegetable. When combined with the sweetness of pineapple in this salsa verde dip, tomatillos create a perfectly balanced and flavorful pairing.
In addition, tomatillos are high in carotene, potassium, lutein, zeaxanthin, and vitamin A—making them a nutrient-dense ingredient to throw in any salsa or stir-fry. Just be sure to remove the inedible outer husk first, which is slightly sticky and similar to an onion’s outer layer.
There are plenty of Paleo-friendly dippers you can use for this recipe. Scoop the salsa onto sliced cucumbers or zucchini for a fresh, crunchy option. You can also choose from several of our gluten- and dairy-free chip recipes:
This Grilled Pineapple Salsa Verde Dip also makes for a great topping with many dishes. Use it to add brightness and flavor to any plain fish recipe or mix it into a gluten-free burrito bowl with ground beef, cauliflower rice, and salt-free taco seasoning. The possibilities are endless!
TIPS:
- Give this salsa verde dip a boost of flavor with your favorite diced fruits and vegetables.
- Cover and chill in the refrigerator for up to 3 days.
Dietary Restrictions: Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
Recipe adapted from The Real Paleo Diet® Cookbook.
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Grilled Pineapple Salsa Verde Dip
- Recipe by: Isabella Mead
- Serves: 10
- Meal: Appetizer
- Serves: 10
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
Ingredients
1/2 fresh pineapple, peeled and cored
10 fresh medium tomatillos, husked and halved
1/2 cups green or red bell pepper, chopped
1/4 cups fresh cilantro, snipped
3 tbsp red onion, chopped
2 tbsp fresh lime juice
1 jalapeño, seeded and chopped
Directions
Heat grill over medium heat.
Cut pineapple into ½-inch slices. Thread onto skewers or place in a grill basket and grill, covered, for 5-7 minutes until lightly charred, flipping halfway through. Let pineapple cool completely, then chop into smaller pieces.
Place tomatillos in a food processor and process until finely chopped.
In a medium bowl, mix tomatillos, bell pepper, cilantro, onion, lime juice, and jalapeño. Stir in grilled pineapple. Store in an airtight container in the refrigerator until ready to use.
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