Pineapple Salsa
This fresh Pineapple Salsa recipe is perfect for summer and wonderfully balanced with sweet bell peppers and spicy jalapeno. Perfect with tortilla chips or served over fish, pork, or tacos.
Servings: 5
Calories: 111kcal
Ingredients
- 1 whole pineapple
- 2 cups pineapple diced
- 2 mangoes diced
- 1 cup red bell pepper diced
- 1 cup yellow or orange bell pepper diced
- 1 1/2 cups Roma tomatoes seeded and diced
- 1/3 cup cilantro coarsely chopped, plus extra for garnish
- 1/4 cup red onion diced
- 1 jalapeno seeded and diced
- 4 tablespoons lime juice fresh, or bottled
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
Instructions
- To prepare the pineapple bowl for serving: Set the pineapple vertical with the stem facing upward. Take a sharp knife and start at the top near the front part of the stem, slice 1/3 of the pineapple off, set aside.
- With the larger portion of the pineapple, use a sharp knife around the inside ridge of the pineapple shell to separate the shell from the fruit.
- Then make several cuts downward from top to bottom and side to side using a criss cross method.*You do not need to remove ALL of the pineapple with this first pass. Once you remove the bigger chunks, you can go back to clean out the smaller pieces with a metal spoon.*Be careful to NOT cut all the way down and through the bottom of the shell or your bowl will leak!
- Dice the pineapple pieces into ¼ - ½ inch pieces and place into a large mixing bowl.
- Take each mango and set it vertically on its end. Take a sharp knife and cut down just to the outside of the center of the fruit. Try to not scrape the long flat pit on the inside. Repeat on the other side, so you have two halves and one smaller piece with the center. Use the knife to carefully slice down to the skin and make a crisscross pattern across the entire oval half. Push on the skin side of the mango and this will make the diced pieces easy to slice away from the skin.
- Add the mango pieces to the pineapple.
- Core the peppers, remove seeds and stem, dice into ¼ - ½ inch pieces and add to the mixing bowl with the pineapple and mango.
- Remove the seeds from the tomatoes, dice into ¼ - ½ inch pieces and add to the same bowl.
- Dice the onion into the same size pieces and add to the bowl.
- Remove the stem and seeds of the jalapeno, dice into the same size pieces and add to the bowl.
- Stir to mix these ingredients together.
- Take two limes (or however many you may need to extract 4 Tablespoons), roll them on the counter, cut in half, and squeeze out 4 Tablespoons of juice and add to the bowl. *Make sure to remove any seeds.
- Add the salt and pepper to the bowl.
- Coarsely chop the fresh cilantro. *You may use the stems and leaves of the cilantro and the whole thing has a nice flavor!
- Add to the bowl and mix. Spoon the salsa directly into the pineapple shell and serve!
Notes
- If using the pineapple “bowl”, it is best used the day you prepare the salsa as after a few hours it will become soggy.
- You can serve the remaining salsa on the side with a regular bowl.
- You can eat this salsa as an appetizer served with tortilla chips OR it’s also delicious served on top of grilled chicken or fish.
- This salsa can set out for a few hours or also be covered and stored overnight. This will allow the flavors to develop further.
- Make sure to give the salsa a good stir after sitting to remix the flavors.
- Garnish with additional fresh cilantro.
Nutrition
Calories: 111kcal | Carbohydrates: 28g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 66mg | Potassium: 482mg | Fiber: 4g | Sugar: 22g | Vitamin A: 2567IU | Vitamin C: 117mg | Calcium: 32mg | Iron: 1mg