Fresh pineapple is one of those fruits that just makes you feel you are on a tropical island, even if you’re thousands of miles away. We don’t typically have pineapple too much throughout the year because of the sugar content, but when we do, this salsa is one that I love to create. It goes great over a piece of grilled fish (like a wild salmon or even some of the milder white fishes) or it can take ordinary grilled chicken or grilled shrimp to a more tropical place. If you don’t have some fresh pineapple, this salsa is also delicious with some mangos.
1 medium pineapple
1 red pepper, diced
¼ cup (6 g) cilantro, chopped
1 tablespoon (15 ml) fresh mint, chopped
1 jalapeño, minced
1 lime, juiced
¼ teaspoon paprika
¼ teaspoon cayenne pepper (optional)
- Cut off top and base of pineapple, and peel, cutting out all the pineapple “sockets.”
- Cut pineapple in quarters lengthwise, removing core. Cut pineapple into small dice.
- Combine pineapple dice with remaining ingredients in a mediumsized bowl.
Ingredient Notes—When looking for a ripe pineapple, first check and smell the stem end of the fruit. It should smell sweetly of pineapple, and should have a yellow-gold color to it. Look for that color to be throughout the fruit, as that usually indicates ripeness throughout. We don’t suggest using canned pineapple for this recipe, as most brands have a lot of added sugar, and fresh pineapple just plain tastes better. If you are adverse to salsas with a kick, keep the jalapeño out of the salsa!
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Pineapple salsa tosses fresh pineapple dice with red pepper, cilantro, mint, and a minced jalapeno for a tropical topping that makes grilled fish taste like a beach vacation. Lime and paprika sharpen the sweetness, with cayenne there for anyone who wants it. Fresh pineapple only - the canned stuff is far too sweet.
Pro Tips
- Cut out every pineapple socket as you peel - the fibrous brown eyes are unpleasant in a fresh salsa.
- Dice everything to the same small size so each spoonful picks up a bit of every ingredient.
- Smell the stem end when buying; a ripe pineapple smells sweetly of pineapple and shows yellow-gold color throughout.
- No fresh pineapple? Mango is the recipe's approved swap - canned pineapple is not.
Frequently Asked Questions
What should I serve pineapple salsa with?
Grilled wild salmon or mild white fish first, and it also lifts plain grilled chicken and shrimp to a tropical place.
Can I make it without the heat?
Leave the jalapeño out entirely and skip the cayenne - the recipe advises exactly that for anyone averse to a kick.
How long does it keep?
Two days in the refrigerator. Drain off the accumulated juice before serving leftovers.
Recipe Card
Ingredients
Method
- Cut off top and base of pineapple, and peel, cutting out all the pineapple “sockets. ”
- Cut pineapple in quarters lengthwise, removing core.
- Cut pineapple into small dice.
- Combine pineapple dice with remaining ingredients in a mediumsized bowl.
