Fresh Pineapple Salsa

This salsa is a snap to make.  It’s best to make it a few hours ahead if you can, just to allow the flavors to develop.  I used half of a jalapeno, but use the whole pepper if you enjoy more spice.  We served this with Cuban black bean tacos and sangria.  Happy summer!

  • 2 C. fresh pineapple, diced
  • 1/4 C. red bell pepper, diced
  • 1/2 – 1 jalapeno, seeded and minced
  • 1/4 C. red onion, diced very small
  • 4 cloves garlic, minced
  • 1/2 C. loosely packed cilantro leaves, chopped
  • zest and juice of one lime
  • 2 t. sugar
  • salt and pepper to taste

Combine all ingredients in a bowl and season to taste.  Cover and refrigerate for a few hours before serving.

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About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me unless otherwise noted. My motto is, if I can do it, you can do it!
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6 Responses to Fresh Pineapple Salsa

  1. Ariane Stassek says:

    This dish is delish! Phenomenal!

  2. Devon says:

    Carrie, can you tell me about the tacos you use this salsa with? Are there other things that it might be good with? Planning a party with a tropical theme and thought this would be good along with your polynesian meatballs…Any thoughts…thanks, have been enjoying all your yummy ideas. Devon

    • Carrie says:

      Hi Devon. The tacos were made with black turtle beans that I seasoned with cumin, cilantro, garlic, onion, and chili powder. The salsa would be great with some grilled pork chops or grilled chicken- maybe with a teriyaki sauce? A tropical theme is a great idea- what about Hawaiian style pulled pork? You could make it in the crock pot and serve it with romaine lettuce leaves for rolling it up – like a wrap. I hope that’s helpful, have fun!

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