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+ servings

Grilled Pineapple Salsa with Zesty Lime Crema

Fire up the grill and make this easy and delicious summertime salsa. Served with a zesty lime crema and the perfect Wellington Cracker. It couldn’t be better. 
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Prep Time 20 mins
Cook Time 10 mins
Course Appetizer
Servings 8
Calories 179 kcal


For the Salsa

  • 1 fresh pineapple cut into ½ inch steak sized slices
  • 1 cup red bell pepper chopped (1 large)
  • ½ cup avocado chopped (1 medium)
  • ½ cup red onion diced
  • ¼ cup fresh jalapeños or peppers of your choice diced (about 2) or to taste
  • ¼ cup fresh cilantro chopped
  • ¼ cup fresh lime juice (about 2 limes)
  • Salt to taste

For the Crema

  • 15 oz Crema Mexicana (1 jar) or Sour Cream
  • 1 tablespoon Zest of 2 limes


For the Pineapple

  • Break down and slice the pineapple into ½ inch steak sized pieces, grill until starting to soften and color with grill marks. Remove when still tender-crisp. Cool the chop into medium dice.
  • Chop the rest of the salsa ingredients. A finer dice on the jalapeno and onion makes for a nicer texture.
  • Juice the limes, saving a final squeeze for plating. **ZEST the limes first, setting aside the zest for the crema. Save a final section of lime peel to zest at the very end when plating.
  • Combine the salsa ingredients with the lime juice, and a pinch of salt to taste.

For the Crema

  • Combine the crema with the lime zest.


  • Serve in separate bowls, or on a serving platter by spreading the crema, then top with the salsa. Add a final zest and a squeeze of lime juice over the top.
    Serve with Wellington Crackers and enjoy!


Calories: 179kcalCarbohydrates: 22gProtein: 3gFat: 10gSaturated Fat: 1gCholesterol: 28mgSodium: 223mgPotassium: 238mgFiber: 3gSugar: 14gVitamin A: 966IUVitamin C: 85mgCalcium: 103mgIron: 1mg
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