Recipe: Grilled Pineapple Peach Salsa

For National BBQ Month, we have been thinking of ways to op our barbecue pulled pork or delicious grilled pork chops for summer. Here's a recipe that was featured in America's Best BBQ Homestyle by Ardie A. Davis and Chef Paul Kirk. Ardie Davis is a BBQ legend and we were so thankful to be featured!

Here's the recipe!

Pineapple Peach Salsa


  • 1/2 fresh pineapple, peeled, cored and cut into 1-inch slices
  • 2 fresh peaches, pitted and quartered, or you can use frozen peach slices
  • 1 poblano chile or 3 jalapenos if you want more heat, seeded and diced
  • 1/2 red bell pepper cored, seeded, and diced
  • 1/4 cup coarsely chopped fresh cilantro
  • Juice of 2 limes
  • Pinch of salt


Makes approximately 2 cups

  1. Prepare a hot grill.
  2. Lightly oil the grates and place the pineapple on them. Follow with the peaches, cut side down. 
  3. Cook peaches and pineapple until they develop good grill marks and the sugars will begin to caramelize. 
  4. Set aside to cool on a plate so you can reserve any of the juicy goodness to add to the finished salsa.
  5. In a medium mixing bowl, combine the chiles, bell pepper, cilantro, lime juice, and salt.
  6. When cool, dice the pineapple and peaches and add them to the bowl.
  7. Mix Well, then taste and adjust the salt
  8. Add to the top of your grilled or smoked meats or just eat with chips!

Ardie's quote about this recipe:

"The sweetness from the grilled pineapply and peaches, contrasted with sour lime juice, peppers, and cilantro, imparts a signature flavor that brings smiles to your guests' faces. You may want to double the quantity after your first go-around with it!"

Happy eating and happy barbeque month from all of us in Breckenridge, Dillon, Silverthorne, Denver and all around! Come visit us at the cafe soon!


Doug Pierce

Photo by Roberta Sorge on Unsplash