I love pineapple. Whether that’s because it’s delicious or because it reminds me of a tropical getaway I’ll never quite know – it’s certainly a little of both. The sweet, crisp taste of this fruit offers me a small respite from the chaos of life, affording me a brief getaway to a sunny, warm beach somewhere. Call it crazy, but that’s just how it goes for me.
I also love how cheaply I can buy whole pineapples at a local farmer’s market. They always come through, touting a few dozen of these ultra-ripe, priced-to-sell bulbous fruits. You see, this particular market is a dumping ground for farmers to sell (at deep discounts) their produce that was passed up by the supermarket buyers and too ripe to be moved through another distribution channel. It’s a now or never situation for the sellers which works in our favor.
A couple weeks ago I got a bit carried away, showing up at my apartment with no less than three whole pineapples. My boyfriend met me with a concerned look as I pulled pineapple after pineapple out of my bag, clearly worried that every single meal for the coming week would consist, at least in some part, of pineapple. 
Lucky for him, this was not the case. I hoarded most of the fruit for myself, bringing it to work for snacks and breakfast. For the balance, I decided to get a little creative, venturing into the world of salsa. I had plenty of fruit, a bunch of cilantro, two limes, and a couple jalapeno peppers sitting in the kitchen ready to go.
I served this salsa to friends as a healthy snack after they completed a 10K road race. It was a success, and I’ll be making it again.
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Terrifically Tropical Pineapple Salsa
- Total Time: 15 minutes
- Yield: 6-8 servings 1x
Description
This Terrifically Tropical Pineapple Salsa combines sweet pineapple with a spicy kick from jalapenos, making it a refreshing and colorful addition to any summer gathering.
Ingredients
- 2 1/2 cups (600 ml) diced fresh pineapple
- 1 jalapeno pepper, stemmed, seeded, and finely diced
- 1 clove garlic, minced
- 1 red pepper, diced
- 1/2 cup (120 ml) cilantro, chopped
- 1 small red onion, diced
- Juice of 2 limes
- Salt, to taste
Instructions
- In a large bowl, combine the diced pineapple, jalapeno, garlic, red pepper, cilantro, and red onion.
- Add the lime juice and salt to taste, then mix until all ingredients are well combined.
- Chill the salsa in the refrigerator for 1-2 hours to allow the flavors to meld.
- Stir the salsa before serving and enjoy it with chips or as a topping for grilled meats.
Notes
- For a milder salsa, remove the seeds from the jalapeno.
- This salsa is best served chilled and can be stored in the refrigerator for up to 3 days.
- It’s a versatile topping for grilled chicken or fish, and pairs well with tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 8
- Sodium: 150
- Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 1
- Cholesterol: 0
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Frequently Asked Questions
How spicy is this salsa, and can I make it milder?
Heat level depends on the jalapeño. The notes explicitly say to remove the seeds for a milder salsa; the recipe already calls for the jalapeño to be stemmed and seeded, so it lands on the moderate side by default.
Does this salsa need to chill before serving?
Yes — the instructions call for refrigerating the salsa for 1-2 hours to let the flavors meld. The notes confirm it is best served chilled and keeps in the refrigerator for up to 3 days.
Beyond chips, what can I serve this salsa with?
The notes describe it as a versatile topping for grilled chicken or fish, in addition to tortilla chips. The article also mentions the author served it as a healthy post-race snack after a 10K road race.
