Fresh Pineapple Salsa is a refreshing salsa with blast of sweet , spicy and tangy flavours. It is made with fresh juicy pineapple along with veggies like onion, red bell pepper, fresh cilantro and spices like red chilli flakes. A summertime favourite which even my kids love to have with crackers/nachos!!
You can call it Pineapple Pico de Gallo, Pineapple salad and serve it with any mexican food. You can also serve it as an appetizer with nachos/chips/crackers/pita bread or serve on tacos or as a side with grilled veggies/meat/kebabs.
- About the Recipe
- Ingredients to make Pineapple Salsa
- How to choose fresh Pineapple
- How to cut Pineapple
- How to make Pineapple Salsa
- Serving Suggestions
- Variations for Add ons in Salsa
- More Salsa/Fruit Salad Recipes from the blog
- Few of the Mexican Recipes from the blog that you may like to try
- Pineapple Recipes from the blog
- FAQ's
- Recipe Card for Pineapple Salsa
About the Recipe
Fresh Pineapple Salsa is a zero oil, refreshing spring/summer time favourite. Made with fresh juicy pineapple in mexican flavours. It takes only a few minutes to prepare.
It's a No Cook, Gluten-free and Vegan recipe and you can serve this at your parties and get togethers.
Ingredients to make Pineapple Salsa
Fresh Pineapple Salsa- Prefer fresh Pineapple, though you can use frozen pineapple but avoid canned pineapple as it won't give you the same refreshing flavour.
Bell Pepper- I have used Red Bell Pepper, you can use yellow or a combination of both.I avoid Green Capsicum as it may sometimes taste bitter when add raw.
Onion- Red Onion for the crunch and added flavour.
Herbs- Fresh Cilantro/Coriander leaves. Parsley/Mint can also be added along with cilantro.
Dressing- Lemon/Lime juice, Red Chilli flakes, Roasted Cumin Powder(optional), Sugar(to balance the flavours), Salt(as per taste).
How to choose fresh Pineapple
Choose fresh Pineapple with green leaves and firm shell. It should feel heavy. and not hollow. When you smell the base it should smell of distinctive sweet refreshing Pineapple flavour.
How to cut Pineapple
To cut pineapple, use a sharp knife. Cut the crown and base. Stand the pineapple up on the board or the counter and cut the peel in strips, deep enough to cut the eyes but not the flesh. Take out the brown spots using a small knife.
Then you can cut it lengthwise in quarters, take out the core or roundles and chop further in chunks or small bits.
You can discard the core if it is hard, very fibrous, and less sweet.
How to make Pineapple Salsa
Chop Pineapple into mini chunks. When using frozen pineapple, thaw pineapple first, before chopping.
Finely chop red bell pepper.
Finely chop onion and soak in water for 1-2 mins. then discard the water. This step takes out the bitterness from the onions.
Slit jalapenos and take out the seeds. Chop it finely.
Finely chop red bell pepper and cilantro/coriander leaves.
In a bowl add all the ingredients ( pineapple, red bell pepper, chopped onions, jalapenos, chopped cilantro.
Add the ingredients for dressing. Lemon Juice, red chili flakes, cumin powder and salt.
Mix it nicely. Chill for at least 10-15 mins before serving.
Serve with nachos or as preferred.
Serving Suggestions
This is perfect to munch on with your favourite chips/nachos/on soft or crunchy tacos, or serve with main course as salad. It is perfect with grilled meats and vegetables like this Air Fryer Mushrooms , Cauliflower Tikka or Red Kidney Beans/Rajma or Chickpeas kebabs or cutlets.
Variations for Add ons in Salsa
You can other fruits and salad veggies in salad to make it more delicious and flavour variations
Strawberry, Mango, Green Apple, Cucumber, Peach etc can be added.
Also, try with different spice mixes like Indian Chaat Masala, Peri Peri or Sumac.
More Salsa/Fruit Salad Recipes from the blog
Few of the Mexican Recipes from the blog that you may like to try
Taco Bell style Pizza, Mexican Rice, Refried Beans, Vegetarian Nacho Soup, Vegetarian Black Bean Salad with Crunchy Tacos, Cheesy Jalapeno Poppers
Pineapple Recipes from the blog
Pineapple and Coconut Upside Down Cake(with Eggs)
FAQ's
You can chop and mix the pineapple, red bell pepper and onions. An hour before serving you can add chilli flakes and salt and fresh cilantro. Water oozes out from fruits and the veggies lose the crunch if kept for long after adding salt.
Refrigerate leftover salsa in an airtight container and finish it by the next day.
Recipe Card for Pineapple Salsa
Fresh Pineapple Salsa
Equipment
- Sharp Knife
- Chopping Board
- Mixing Bowl
- Measuring Cups and Spoons
Ingredients
- 2 cups Fresh Pineapple chopped in bits
- 1 Red Bell Pepper
- 1 medium Red Onion
- 1-2 Jalapenos or any local Green Chilli
- Fresh Cilantro handful
Dressing for Salsa
- 1 Lemon/Lime
- 1 tsp Red Chilli flakes
- ½-1 tsp Roasted Cumin Powder
- 1 tsp Sugar Maple syrup
- Salt as per taste
Instructions
- Chop Pineapple into mini chunks. When using frozen pineapple, thaw pineapple first, before chopping it.2 cups Fresh Pineapple
- Finely chop bell pepper.1 Red Bell Pepper
- Finely chop onions and soak in water for 1-2 mins. then, discard the water. This step takes out the bitterness from the onions.1 medium Red Onion
- Slit jalapenos and take out the seeds. Chop it finely.1-2 Jalapenos or any local Green Chilli
- Chop finely cilantro/coriander leaves.Fresh Cilantro
- In a bowl add all the ingredients ( pineapple, red bell pepper, chopped onions, jalapenos, chopped cilantro.
- Add the ingredients for dressing. Squeeze the juice from lemon. Add it with red chili flakes, cumin powder and salt.1 Lemon/Lime, 1 tsp Red Chilli flakes, ½-1 tsp Roasted Cumin Powder, 1 tsp Sugar, Salt as per taste
- Mix it nicely. Chill for at least 10-15 mins before serving.
- Serve with nachos or as preferred.
Video
Notes
Do try this fresh Pineapple Salsa you will love this sweet tangy and spicy version of fruit salsa!!
Also, whenever you try the recipe, I will love to hear/share your feedback or any queries in the comment section below. I will try to answer your queries as soon as possible.
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