Easy Pineapple Salsa

If you’re looking for an easy pineapple salsa with lots of fresh ingredients, cilantro and lime for your tacos and seafood dishes, this it the recipe for you. I just made another batch of this salsa last night to serve with our baked haddock dish and decided to snap a quick picture before serving so I can share the recipe with you all.

We love fresh fruits salsa like this Mango Strawberry Salsa or this Peach Salsa, so it’s no wonder that we as a family love this Pineapple Salsa too. It’s a bit more acidic than the previous two fruit salsas, so I find this recipe perfect for spicy tacos or seafood dishes.

Ingredients

This is the list of ingredients I use to make the salsa. Often times I eyeball the quantities or do a little mix and match based on what I have on my refrigerator.

• Fresh Pineapple – about 3 cups, diced (usually half a pineapple)
• Bell Peppers – about 1.5 bell peppers (if you have tricolor try to alternate a bit of each because it makes the salsa so pretty), mainly red bell pepper
• Jalapeño – I vary the quantity used based on size of the pepper and how spicy I want the salsa, anywhere from half to a whole jalapeño. Remove seeds, dice really small.
• Cilantro – wash and let it air dry before you use it. Chop fine about 1 cup of cilantro.
• Red onion – honestly all the ingredients are great but I feel the red onion brings this salsa together. I use a quarter of red onion and then adjust if more needed.
• Lime – juice quantity can vary since lime sizes are different, but I tend to juice 1 lime at first and then add more if needed.
• Sea salt – add to taste.
• Cumin – I start with half a teaspoon and once salsa is chilled I might add more if needed.

Pro-Tip: With any salsa or recipe that uses a lot of fresh ingredients, start with the basic recipe and then adjust to taste by tweaking a little each ingredient. Freshness and produce size vary so should the recipe.

Sonila’s Notes

Since this recipe is super easy and straightforward, let me give you some extra tips.

• Summer time, chill the salsa for a bit before serving while in winter you can serve at room temperature.
• If you have a food processor that chops the ingredients without blending them, you can use that to avoid chopping each one by one. Pineapple needs to be diced in small cube shapes, while onion, cilantro, peppers need to be diced really small.
• Leftovers hold well in the refrigerator, don’t be surprised to see some water at the bottom of the salsa in the bowl next day. All the ingredients release juice, slowly pour that out. Spruce up the leftovers by adding a bit more lime juice, salt and 1 or 2 more fresh ingredients, mix and serve.
• Variations – this is not a rigid recipe at all. Feel free to add diced cherry or grape tomatoes, mango, English cucumbers and any other fresh ingredients you like on salsas.

And if you like pineapple like we do feel free to make this Pineapple Lemonade or Pineapple Margarita to serve with your meals:).

If you would like to save this recipe for later, please pin one of the pictures from this recipe to your boards in Pinterest so you can easily retrieve it later. Let me know in comments if you have any questions or if you have your own variation to this recipe:).

Thank you for reading my blog!! It means a lot to me and my family.

Appetizers and Salsas

Feel free to check out some more recipes from my blog:).

• Argentinian Salsa Criolla
• Chimichurri
• Bolivian Tomato Salsa (Llajua)
• Spinach Artichoke Dip with Goat Cheese
• Whipped Cottage Cheese Dip with Feta Cheese