Pineapple salsa, a refreshing, tropical and delicious dish. It’s so easy to make, ready in 5 minutes and you’ll only need 8 ingredients.
This pineapple salsa recipe has a delicious combination of sweet and spicy. I remember when I first heard about fruit salsa, I wondered why anyone would want to put fruit in their salsa (even though tomatoes are technically a fruit).
And then I tried it and I realized that I love it as much as I love fruit in my salads like a Raspberry Parmesan Salad or a Citrus Salad.
When making this recipe, I remembered a fruit salad in a pineapple bowl from my friend Becky over at The Cookie Rookie and I knew that this salsa would look gorgeous in a pineapple bowl as well.
How To Make Pineapple Salsa
To make the pineapple bowl, cut about 1/3 of the pineapple off, leaving the stem attached to the larger piece of the pineapple.
Make a cut around the outer edge of the pineapple fruit.
Make cuts through the center.
Use a metal spoon to loosen and scoop out the pineapple chunks.
Pour the extra juice out of the pineapple bowl so that it is empty.
Dice enough of the pineapple to measure one cup.
Save the rest for another purpose.
In a small bowl, mix together diced pineapple, diced tomatoes, diced peppers, minced onions, chopped cilantro, lime juice, salt and pepper.
Transfer the salsa to the pineapple bowl.
Store in the fridge or add a small bamboo serving spoon and enjoy!
This pineapple salsa is delicious on everything from tacos to nachos and chicken to fish. Or just scoop it up with some of your favorite tortilla chips.
Pineapple Salsa Recipe Tips and FAQs
1. If you like your salsa spicy, add diced jalapenos.
2. When using freshly squeezed lime juice instead of the bottled kind, warm the limes in the microwave for 15-20 seconds to get the most juice out of them.
3. For the one cup of diced bell peppers, use any mix of red, yellow, orange and green peppers. The more colorful the better!
4. Serving Suggestions: Serve with other dishes, add to rice, spoon on top of tacos. Serve as a side dish salad or as an appetizer with tortilla chips.
5. If you want to double the recipe but only have one pineapple to use for a bowl, you can double the recipe and just keep refilling the pineapple bowl. Or try cutting the pineapple in half so that you have two bowls.
5. What can we use instead of cilantro? Some of my readers have used parsley in place of the cilantro. Or you can skip the cilantro. If you are missing the green color, try adding diced green peppers.
7. Can this recipe be made ahead of time? You can let the salsa sit in the fridge for a few hours or even overnight to let the flavors mingle, but keep in mind that the pineapple serving bowl won’t be quite as fresh looking the next day.
8. What kind of onions should I use? I used red onions in this recipe but you can swap it out with your favorite onion.
9. What else could I add to this pineapple salsa? Try adding minced garlic, diced mangos, diced cucumbers, black beans, diced green onions or corn.
10. Is this recipe gluten free? I’m not sure if a bottled lime juice is gluten free but if you use freshly squeezed lime juice it should be since everything else is fresh except the salt and pepper.
- Mix all the ingredients together in a bowl until well combined.
- Serve immediately with tacos, burritos or even with tortilla chips. You can also eat it with crudités, bread or use it as a salad dressing or side dish.
- Keep the leftovers in an airtight container in the fridge for 3-4 days.
- Feel free to use other veggies, fruit or ingredients, and to add more or less of them depending on how you like your salsa.
- Omit the jalapeño if you don’t like it. I used fresh jalapeño but you can also use the canned ones (in that case, take a look at the ingredients to make sure it doesn’t have any additives). Another good option is using chili pepper or any other kind of chili.
- Lime juice can be replaced with lemon juice and cilantro can be substituted for parsley or some other herb.
Leave a Comment