Dips & Sauces, Outdoor Cooking, Vegan, Vegetarian

Grilled Tomato-Pineapple Salsa

Cooking method:

Ninja Woodfire Electric BBQ Grill & Smoker
  • Prep Time: 5 mins
  • Total time: 20 mins
  • Skill Easy
  • Serves 8 people

Grilled Tomato-Pineapple Salsa

Tip: For added flavor, grill the limes cut-side down and swap the green pepper for a poblano pepper.


  • 1 small red onion, peeled, cut into 2.5cm rings
  • 175g fresh pineapple, cut in 2.5cm chunks (6 to 8 chunks)
  • 3 Roma or plum tomatoes, halved
  • 1 green pepper, quartered, deseeded
  • 1 jalapeño, halved, deseeded
  • 1 tsp chilli powder
  • To taste sea salt
  • To taste ground black pepper
  • Juice of 2 limes
  • 20g fresh coriander leaves
  • To serve tortilla chips
  • NADA

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!


  • Step 1

    To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid

  • Step 2

    While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid

  • Step 3

    Turn dial to GRILL. Press WOODFIRE FLAVOUR. Set the temperature to HI and set time to 10 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx. 10-12 minutes)

  • Step 4

    When unit beeps to signify it is preheated and ADD FOOD is displayed, open lid and add the onion, pineapple, tomatoes, pepper and jalapeño pepper to the grill plate. Close the lid and grill for 5 minutes. Then open lid, flip vegetables and grill for another 5 minutes

  • Step 5

    When cooking is complete, open lid, remove vegetables from grill and let cool. Once cooled, add half of the tomatoes and the garlic to a blender. Blend until smooth. Roughly chop the remaining grilled vegetables, then mix with the blended tomatoes, half the coriander, lime juice in a serving bowl. Season as desired. Garnish with coriander and serve with tortilla chips