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If you want to have a happy life, then grilled fruit = eat it forever and ever and ever, the end. Buuuuut, grilled corn? It’s feelin’ LEFT OUT. Grilled corn is the savory, yummy cousin to grilled fruit in the way that it is ALSO tasty in things grilled corn salad or Mexican corn salad. The outside gets smoky and crispy, and then each little kernel of love and deliciousness EXPLODES between your teeth in an overwhelming sense of FOOD PERFECTION. Combined in this salsa, these two godly creations take you to another realm.

Grilled Pineapple Salsa With Mango and Corn [Vegan, Gluten-Free]

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Cooking Time


What Ingredients Do You Need To Make Grilled Pineapple Salsa With Mango and Corn [Vegan, Gluten-Free]

For the Salsa:

  • 2 cobs of corn, shucked
  • 5 teaspoons olive oil, divided
  • 1/2 teaspoon ground chipotle pepper
  • 1/2 a whole pineapple, sliced 1/2 inch thick
  • 1 large mango, sliced into sticks
  • 1 jalapeño pepper, minced (about 3 tablespoons)
  • 1/3 cup cilantro, roughly chopped
  • 1 avocado, diced
  • Salt, to taste

For the Chips:

  • 4 gluten-free or regular flatbreads
  • 4 teaspoons olive oil, divided
  • 1/2 teaspoon ground chipotle pepper

For the Dressing:

  • 2 tablespoons fresh lime juice
  • 2 teaspoons agave syrup
  • 1 tablespoon olive oil

How To Make Grilled Pineapple Salsa With Mango and Corn [Vegan, Gluten-Free]

  1. Preheat your grill to high heat. Rub the shucked corn with 2 tsp of the olive oil, reserving the rest for later and sprinkle with the Chipotle pepper evenly.
  2. Place on direct heat on the grill and cook until charred, turning every few minutes. This takes about 10-15 minutes. Once cooked, transfer to a plate to cool.
  3. Rub the sliced pineapple with 2 teaspoons of the olive oil (1 teaspoon per side) and place on the grill. Cook until charred, about 2 minutes. Flip and cook an additional 1-2 minutes and then transfer to a plate. Turn down the heat to medium.
  4. Rub the mango with the remaining 1 teaspoon of oil and place onto the grill. Cook for 2-3 minutes per side, slipping once, until charred. Transfer to a plate and turn the heat back up to high.
  5. Rub each flatbread with 1 teaspoon of oil (1/2 teaspoon per side) and sprinkle one side of each flatbread with the Chipotle pepper. Place onto the grill and cook until it begins to bubble, about 1-2 minutes per side. Flip and cook an additional 1-2 minutes (see notes).
  6. Immediately cut the flatbread into triangles (they crisp up fast, so cut them quickly to make it easier!)
  7. Cut the pineapple and mango into small cubes and add into a large bowl. Then, use a sharp knife to slice the kernels off the corn and add into the bowl. Finally, add in the jalapeño, cilantro, and avocado.
  8. In a medium bowl, whisk together the lime juice and agave syrup. While constantly whisking, whisk in the olive oil until the mixture thickens.
  9. Pour over the salsa and stir until combined. Season to taste with salt.
  10. Serve with the chips and serve.


Depending on the size of your grill, you may only be able to do 2 at a time.

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Nutritional Information

(Per Serving): Calories: 287 | Fat: 14.5 g | Carbs: 41.7 g | Protein: 1 g | Sugar: 15.9 g | Sodium: 242.3 mg

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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