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Pineapple Salsa

Prep Time:15 mins Total Time:15 mins

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

Author: The Gunny Sack


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

1/3 cup chopped cilantro

1/4 cup minced red onion

4 tbsp lime juice (about 2 limes or use bottled lime juice)

1/4 tsp black pepper

1/8 tsp salt

Optional 1tbsp diced jalapenos


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.



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