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Tokyo Grilled Pineapple Poblano Salsa

This Little Goat went to Tokyo
  • This Little Goat went to Tokyo


4 cups salsa (6-8 side servings)


20 minutes

active time

15 minutes


1/2 pineapple, peeled and cored 

1/4 cup + 1 tsp This Little Goat went to Tokyo, divided 

Kosher salt 

1 large poblano pepper

Canola or vegetable oil 

1/2 red onion, finely diced

1/4 cup chopped cilantro

Juice of 1 lime


Preheat your grill or grill pan to medium-high heat.

Cut the pineapple from top to bottom into planks, about ¾-inch thick (you should have about 3 planks of pineapple). Brush one side of each pineapple slice with This Little Goat went to Tokyo sauce and sprinkle with a pinch of kosher salt.

Drizzle your poblano with cooking oil and place directly on the preheated grill. Grill until well charred on one side. Flip, using tongs, and continue grilling until charred on all sides, about 5 minutes per side. Immediately transfer poblano to a bowl and wrap tightly with plastic wrap, allowing it to steam.

While your poblano is grilling, place pineapple slices, sauce side down, directly on the grill. Brush the other side with additional Tokyo sauce and sprinkle with a pinch of kosher salt. Grill until char marks appear on one side, about 5 minutes. Flip over and continue grilling until marks appear on the other side and the pineapple has softened, about 3-5 minutes more.

Remove to a cutting board and let cool. Once cool, cut into a small dice and place in a medium-sized bowl.

Peel away the outer charred skin of your poblano, remove the core and seeds and cut into a small dice. Add to the bowl containing the pineapple along with the onion, cilantro, lime juice, remaining 1 teaspoon Tokyo sauce and ½ teaspoon salt. Mix to combine.

Season to taste with salt and serve chilled or at room temperature, alongside tortilla chips or on top of your favorite tacos or grilled fish.

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