This pineapple salsa recipe has a delicious combination of sweet and spicy. It can be served with grilled chicken or fish or as an appetizer with chips. It looks pretty in a hollowed out pineapple bowl!
Summertime calls for bright colors and bright flavors! This Pineapple Salsa definitely fits the bill.
Summertime calls for bright colors and bright flavors! This Pineapple Salsa definitely fits the bill.
Ingredients:
- Whole pineapple
- 1 cup diced pineapple
- 1 cup diced peppers any combination of red, orange, yellow or green peppers
- 1 cup diced Roma tomatoes
- 1/3 cup chopped cilantro
- 1/4 cup minced onion
- 2-4 tbsp lime juice about 2 limes or use bottled lime juice
- Salt and Pepper
- Optional: 1 tbsp diced jalapenos
Instructions:
- 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 and make cuts across the middle too. 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 chunks to make one cup of diced pineapple to be used for the salsa and save the rest for another use.
- 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 for serving.
- Store in the fridge.
Notes:
- You can let the pineapple salsa sit for a few hours, or overnight, in the fridge to let the flavors mingle but remember that the pineapple bowl won't look as fresh the next day.
- This recipe makes 2 1/2 cups. Serving size is 1/4 cup.
