Pineapple Salsa for Fish, Tacos & More
Servings: 6 people
Calories: 32kcal
This Easy Pineapple Salsa is light and fresh with just a hint of heat. It makes an amazing dip for chips but is also amazing as a topping for grilled fish or pork tacos!
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Ingredients
- 2 cups fresh pineapple diced ***
- 1/2 cup red bell pepper seeded and diced
- ¼ cup red onion finely chopped
- ¼ cup cilantro chopped
- 1 jalapeno pepper seeded and minced
- Juice of 1 large lime
- 1 teaspoon ground cumin
- Salt to taste
Instructions
- In a medium bowl, combine all ingredients and stir to combine.
- Season with salt, to taste. Serve at room temperature or chilled. It will last in your refrigerator up to three days.
Notes
*** Or one 20-ounce can pineapple chunks packed in juice, drained.
Adjusting the Heat Level
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Mild: Leave out the jalapeno entirely, swap it with more red pepper, or just use ½ a jalapeno. Be sure to remove the ribs and seeds from the pepper before dicing it.
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Medium: Prepare the recipe as stated below. You’ll want to remove the ribs and seeds from the jalapeno before dicing it.
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Spicy: Dice the jalapeno pepper up as is, no need to remove the seeds. Or, you can try using a serrano or habanero pepper, but be extra careful – a little will go a long way!
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Cut about 1/3 of the pineapple off (lengthwise), leaving the stem attached to the larger piece.
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Cut the flesh of the pineapple into a criss cross pattern.
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Use a large metal spoon to scoop out the pineapple chunks.
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Pour the liquid out of the pineapple (reserve for another use if desired).
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Fill the empty pineapple bowl with your salsa!
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With Mango – Cube up a fresh mango and add it to the salsa to give it even more tropical flavor.
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Black Beans – Drain and rinse 1 can of black beans and add them to the salsa to bulk it up and add healthy fiber. Or, make instant pot black beans.
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Tomatoes – Add 1 cup diced tomatoes.
Nutrition
Calories: 32kcal | Carbohydrates: 8g | Sodium: 1mg | Potassium: 75mg | Sugar: 5g | Vitamin A: 100IU | Vitamin C: 29.7mg | Calcium: 10mg | Iron: 0.4mg