Pineapple Salsa Recipe
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.
Servings 10
Calories 43kcal
Ingredients
- whole pineapple to use as the bowl
- 1 cup diced pineapple
- 1 cup diced bell peppers any combination of red, orange, yellow or green peppers
- 1 cup diced Roma tomatoes
- ⅓ cup chopped cilantro
- ¼ cup minced red onion
- 4 tablespoon lime juice about 2 limes or use bottled lime juice
- ¼ teaspoon black pepper
- ⅛ teaspoon salt
- 1 tablespoon diced jalapenos optional
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.
Video
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.
Nutrition
Serving: 1/4 cup | Calories: 43kcal | Carbohydrates: 10g | Sodium: 31mg | Fiber: 1g | Sugar: 9g
