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Grilled Pineapple Salsa

The tangy pineapples in this salsa will add a splash of flavor to your next meal.

Recipe by Canned Food Alliance
latin, mexican, dairy free, gluten free, nut free, vegan, vegetarian, dessert, snacks, labor day


  • 2 cans (20 ounces each) sliced pineapple, in juice
  • Spray oil
  • 1/3 cup sugar
  • 1 can (4 ounces) diced, mild green chilies, drained
  • 1/2 teaspoon vanilla extract
  • Pinch ground allspice


  1. Heat grill to high.
  2. Drain juices from canned pineapple into a heavy saucepan; set aside.
  3. Blot pineapple slices with paper towels to dry, and spray with oil.
  4. Grill for about 2 minutes per side, until browned in spots.
  5. Cool, and chop into 1/4-inch pieces; set aside.
  6. In the saucepan, whisk the sugar into the drained juices.
  7. Add chilies, and boil over medium- high heat, stirring frequently until the juices are slightly golden and are reduced to about 1 cup.
  8. Remove from heat.
  9. Stir in vanilla and allspice.
  10. Serve at room temperature or refrigerate for up to 1 week and warm before serving.