Grilled Pineapple Black Bean Jicama Salsa

overhead view of grilled pineapple black bean jicama salsa in a white bowl with chips around it.

This fresh and delicious grilled pineapple, black bean and jicama salsa is the perfect summer appetizer with chips or topper for grilled meats, fish, or tacos! (vegan, gluten-free)


  • 1 cup cubed jicama
  • 1 cup low sodium canned black beans
  • 1 cup sliced fresh pineapple
  • 1 small jalapeno, seeded and diced
  • 1/3 cup diced red onion
  • 1/4 cup chopped cilantro
  • Juice of 1 lime
  • Pinch salt
  • Olive oil


  1. Heat grill or grill pan to medium heat. Spray with olive oil spray or carefully rub with olive oil. Place pineapple slices on grill, and cook, flipping once, until lines start to appear, about 5 minutes per side. Remove and let cool before chopping into cubes.
  2. Rinse and drain black beans. Add to a large bowl with pineapple, jicama, jalapeno, onion, and cilantro. Add lime juice and salt. Stir to combine.
  3. Refrigerate, covered, until ready to serve.

Keywords: grilled pineapple, black bean salsa, pineapple jicama salsa