Grilled Pineapple and Banana Salsa

Menu Part: 
Side Dish
Cuisine Type: 
1 quart

This seasonal salsa is a great side dish or appetizer for spring and summer. Plus, it helps cool down spicy dishes and pairs well with jerk menu options.


1 ripe pineapple, peeled, cored, cut into 1/2-in. slices
Canola or olive oil to coat pineapple
Curry powder, salt, smoked paprika to season pineapple
2 ripe bananas
1/2 red bell pepper
1/4 cup packed down cilantro leaves
1 small piece fresh ginger root (about the size of cherry tomato), skin removed
5 cloves fresh, peeled garlic
1 habanero pepper
Juice of 4 limes
1 tbsp. cider vinegar
1/2 tsp. gluten-free soy sauce or tamari
Salt to taste



  1. Place pineapple slices in non-reactive bowl. Put just enough oil on pineapple to coat. Sprinkle lightly with curry powder, smoked paprika and salt. Place slices on hot gas or charcoal grill and cook on both sides, until slightly softened and well browned. Place in cooler.
  2. Peel one banana and small dice, place in mixing bowl.
  3. Small dice red pepper, and add to banana.
  4. Julienne or roughly chop cilantro leaves and add to banana.
  5. Peel banana and place in blender. Add ginger, garlic, habanero, lime juice, vinegar and soy. Blend on high, until completely smooth. Add to banana mixture.
  6. Small dice cooled pineapple and add to all other ingredients. Mix well, check seasoning and serve with chips, grilled fish or chicken.
Source: B&I account with Metz

More From FoodService Director

Managing Your Business
coffee barista

Whether it’s a morning routine, an afternoon pick-me-up or an evening social ritual, few things are as universally appealing as coffee. Sixty-five percent of respondents in Technomic’s 2016 Beverage Consumer Trend Report say they ordered a cup of hot joe from a foodservice location in the past month, and 59% say the same about cold coffee. Everyone has an opinion about what makes it good, whether it’s a low price, a unique blend or a friendly barista.

“Coffee is so personal. There are a lot of people that are Dunkin’ fans. There’s a lot of Starbucks people,” says James Dravenack,...

Ideas and Innovation
sushi plate

We wanted to add sushi, but that’s not really my expertise. So we found a great local company that offered to put three sushi chefs on-site every day. They supply the ingredients, and if we meet the minimum revenue each week, than we receive a percentage of sales. We have been exceeding the weekly minimum sales, which we track in our POS, in two days.

Menu Development
spilled coffee beans glasses

Following an initial test at the end of May, Starbucks announced that more than 500 of its stores will be pouring nitro coffee by the end of summer. Capitalizing on the cold-brew coffee trend—which reached $7.9 million in sales in 2015 on 115% growth from the previous year, according to researcher Mintel—select U.S. cafes will give up the counter space to serve the creamy, nitrogen-infused java made from the cold-brew base. But how did nitro become the hottest new thing in coffee?

Bringing the bar to coffeehouses

It was the chrome double tap, similar to a bar’s beer tap, and the...

Ideas and Innovation
star wars storm trooper

My favorite event—because I’m kind of dorky—is our “May the fourth be with you” (aka “Star Wars”) day on May 4. The whole dining team dresses up, and we offer things like Chewbaklava, Boba Fettuccine and BB-8 Buckeyes. We had a guest cry because they got to take a picture with Chewy.

FSD Resources