Recipe: Pineapple Salsa

You need to make this. And then eat it all. And then make more.

We went to a party a few weeks ago, a small gathering of people featuring free-flowing wine, the best chili I’ve ever had, and a smorgasbord of delicious food. I managed to eat my weight in pineapple salsa. I had to make my own! I was told what went into the salsa that I devoured at the party without measurements or instructions, but I figured something like salsa has room for error.

Pineapple Salsa

How to Make Pineapple Salsa

I diced up a pineapple, bell pepper, and red onion.


Jalapeno, seeded and diced– this was about 3/4 of a large pepper.

Combine everything with the juice of one lime, salt, and chopped cilantro to taste — again, something like this has wiggle room, so if you don’t like cilantro or you looooove cilantro or you want to add mango, do what you want and it will probably be delicious.

This made a huge bowl of salsa, of which I’ve probably eaten at least half in two days. It’s supposed to also be good with grilled meat or in tacos, and I’ve seen a recipe that calls for grilling the pineapple so it’s caramelized and yummy.

Highly recommended!

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