Pineapple Salsa finished productTipHero

Pineapple Salsa

When you hear the word “salsa,” what do you think? If you’re like most of us, you probably imagine a simple tomato-based sauce spiced up with any combination of onion, peppers, and chiles, maybe with some beans or corn thrown in for good measure. Now, we’re not about too mess to much with a good thing, but there is one twist on the classic we had to try: a tropical one!

That’s right, today we’re spicing up salsa by adding just a little bit of sweet, in the form of some fresh, delicious pineapple. The result is a salsa perfect both for a game day appetizer, a lazy Sunday snack, or a special party to get you through the winter. Even better? It’s served inside a pineapple for a presentation as delightful as it is delicious. Just watch to see what we mean, then keep reading for the full recipe.

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Pineapple Salsa

Makes about 5 cups
Prep Time: 15 minutes
Total Time: 50 minutes

Ingredients

  • 1 whole fresh pineapple, diced small into 2 cups pineapple chunks
  • ¾ cup diced tomatoes, seeded
  • ¾ cup diced red onion
  • ¾ cup diced mixed peppers, seeded
  • 2 tablespoons olive oil
  • 3 tablespoons fresh lime juice
  • ½ teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt, or to taste
  • ¼ cup chopped fresh cilantro
  • 1 to 2 avocados, diced (optional)
Eating pineapple salsa with tortilla chipTipHero

Directions

  1. Cut the pineapple in half lengthwise, leaving the green top attached. Use a sharp paring knife to cut around the flesh of the pineapple at an angle, being careful not to cut through to the skin of the pineapple. Score the pineapple flesh on both sides along the length of the core. Score the remaining pineapple into cubes, again being careful not to cut into the skin.
  2. Use a large spoon to scoop out the pineapple, and transfer it to a cutting board.
  3. Cut around the core to remove it. Cut any attached fruit away from the core, and add it to the cutting board with the scooped-out pineapple flesh.
  4. Cut the pineapple flesh into a small dice, and set the pineapple chunks aside in a large bowl. Reserve the hollowed-out pineapple to use as a serving dish.
  5. Add the tomatoes, red onion and mixed peppers to the bowl with the pineapple, and stir gently to combine.
  6. Add the olive oil, lime juice, cumin, coriander, salt, and cilantro to the salsa mix, and again stir to combine.
  7. Allow the salsa to marinate for 30 minutes to 1 hour.
  8. Add avocado, if using, and stir to combine.
  9. Fill the reserved hollowed-out pineapple halves with the salsa.
    Fill pineapple halves with salsaTipHero
  10. Serve chilled or at room temperature.

Chef’s Tip

  • Use your own blend of sweet and spicy peppers, like green and red bell peppers, jalapeños, or even habaneros.
  • If you want to include avocado, wait to add it until right before serving to avoid browning.
Pineapple salsa served in halved pineappleTipHero

So good! Nothing better than a salsa that’s both sweet and spicy, especially when it’s one that puts us in mind of the Hawaiian vacation we all wish we could be taking right about now! This unique combination of flavors is great not only as an appetizer, but as a topper to chicken, fish, or other dishes for something that tastes just a little more special.

Now you tell us: what do you think of our Pineapple Salsa? Do you like your salsas to be a mix of sweet and spicy? What other ingredients might you like to see included in this one? Have you ever made anything similar? Let us know if you give this one a try, and be sure to come back to tell us how it turns out!

Recipe adapted from Taste of Home