Pineapple Salsa

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Pineapple Salsa is a 10 minute sweet and zesty summer must have appetizer.

Serve with chips or over grilled chicken, fish or pork. Top on burritos, quesadillas or tacos. Pineapple salsa recipe is so easy to make and is so versatile!

Pineapple Salsa Recipe

When I think of pineapple salsa, I think of a hot summer day by the ocean scooping salsa with tortilla chips. When children are listening and rolling waves are glistening. I consider pineapple salsa strictly summer must have.

You can whip it up in 10 minutes and be ready to attend any pool party or BBQ. Or it can brighten any grilled protein seasoned just with salt and pepper. Like chicken, fish and pork.

There is no right way to make pineapple salsa. I will show you how I do mine. It’s very simple.

Ingredients

Everyone makes their pineapple salsa different. Here is how I do mine. I know many recipes call for bell pepper but I omit it for a reason I do not always have one on hand. I want to be able to whip up pineapple salsa recipe any time.

  • Pineapple
  • Limes
  • Cilantro
  • Red or white onion
  • Jalapeno

Be sure to scroll down for a bazillion variations you can execute.

How to Make Pineapple Salsa

The key to any good salsa is to chop ingredients small so you can scoop them with chips.

Dice pineapple. Before we can chop pineapple, we have to clean it first. If you have never done it, here is how it goes.

  1. Cut off ends on both sides.
  2. Stand upright and cut off skin going 1/2 inch deep with a sharp knife.
  3. Slice in half lengthwise.Using paring knife, remove middle core.
  4. Slice into 1 inch thick plates lengthwise and then dice.

Then dice jalapeno. Make sure you do not touch your face, nose, eyes or anything on your face with hands while chopping jalapeno. It will burn like hell. Make sure to wash hands well. Remove ribs and seeds and reserve them. After you stir pineapple salsa, you can make it more spicy by adding more seeds. This recipe as written is mild.

Now dice cilantro and red onion.

Add all chopped fruit and veggies to a bowl and squeeze lime juice on top. I love using this press as limes are hard.

Sprinkle salt and pepper on top. I like a bit of chili powder for taste and colour but it’s optional.

Variations

Like I said there is no right way to make pineapple salsa. I can guarantee you will see me adding one of these ingredients throughout the summer. Slavic people are notorius for using what they have on hand.

Add diced mango, avocado, tomato, peach, strawberries, seeded cucumber or papaya. Gosh, this description makes me miss Mexico all-inclusive right this minute.

Corn and black beans are perfect size to be added to salsa.

If you make any of these additions make sure to reduce pineapple proportionately to keep spices and flavor balanced. Or up the spices to taste. It’s all to taste when it comes to pineapple salsa.

What to Serve Pineapple Salsa With

Gosh, this is the part when my mouth really starts to water and I have no pineapple salsa to lean on by the computer. Here we go.

I’m sharing my “top secret” favorite chips from Costco. Kind of healthier…

More Salsa Recipes

Hope you enjoy this pineapple salsa recipe, come back and tell me how it was. It takes 10 minutes to make and is a real crowd pleaser. Happy summer-ing!

Print

Pineapple Salsa

Pineapple Salsa is a 10 minute sweet and zesty summer must have appetizer. Serve with chips or over grilled chicken, fish or pork. Top on burritos, quesadillas or tacos.

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 8 servings
  • Category: Appetizer
  • Method: No Cook+Chop
  • Cuisine: Mexican

Ingredients

  • 1/2 large pineapple or 3 cups, diced
  • 1 jalapeño pepper, seeded and minced
  • 1/2 bunch cilantro, finely chopped
  • 1/2 cup red onion, finely chopped
  • 3 large limes, juice of
  • 1 tsp chili powder (optional)
  • 1/2 tsp salt
  • Ground black pepper, to taste

Instructions

To chop fresh pineapple:

  1. Cut off ends on both sides.
  2. Stand upright and cut off skin going 1/2 inch deep with a sharp knife.
  3. Slice in half lengthwise.
  4. Using paring knife, remove middle core.
  5. Slice into 1 inch thick plates lengthwise and then dice.

To chop jalapenos:

  1. Make sure you do not touch your face, nose, eyes or anything on your face with hands while chopping jalapeno. It will burn like hell. Make sure to wash hands well.
  2. Remove ribs and seeds and reserve them.
  3. Chop jalapeno.
  4. After you stir pineapple salsa, make it more spicy by adding more seeds.

To Make Pineapple Salsa:

  1. In a medium bowl, add diced pineapple, jalapeno, cilantro, red onion, lime juice, chili powder, salt and pepper.
  2. Stir, cover and refrigerate for about 15 minutes.
  3. Serve with tortilla chips. Or pile up on top of grilled chicken, fish, salmon, pork and tacos.

Store: Refrigerate covered for up to 2 days.

Notes

Add diced mango, avocado, tomato, peach, strawberries, seeded cucumber or papaya. Corn and black beans are perfect size to be added to salsa.

If you make any of these additions make sure to reduce pineapple proportionately to keep spices and flavor balanced. Or up the spices to taste. It’s all to taste when it comes to pineapple salsa.

 Did you make this recipe? Please give it a star rating in the comments.

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