Pineapple Salsa is a summer must-have… you’ll love the flavors in this salsa! Grab a bag of chips and dig in!!
Pineapple Salsa is like summer in a bowl with pineapples so fresh and sweet right now it’s got to make an appearance at your dinner table! If you’re nervous about cutting a whole pineapple you can get my favorite tips in this video I made a few years ago 🙂
Pineapples are so sweet and tasty right now~ I love the pineapple gold variety. For ideal pineapple picking, I pick a pineapple with a few things in mind~ I want it to be firm to the touch, sweet smelling at the base, have a golden color but not darkened to a deep red color. Let in ripen a day or two on the counter until it’s completely fragrant and a deep golden yellow, then turn it upside down the morning before you are planning to use it so the sweetness can drain back into the entire fruit and not stay settled at the base. If I get to pick that’s what I look for… they are all green and under ripe, allow it to ripen on the counter until it gets to it’s peak ripeness and enjoy!
If you’re throwing a BBQ or get together anytime soon a Salsa Bar is always an awesome addition to the party! Here are a few other ideas for salsa’s… Peach Blueberry Salsa and Cowboy Caviar, and guacamoles are fun to add in too so check out Strawberry Mango Guacamole and World’s Best Guacamole !!
Have you tried those sweet potato tortilla chips? They add beautiful depth to this Pineapple Salsa or grab some multi-grain ones either are pretty amazing with it! Your guest will be so impressed with your variation on the classic salsa.
Pineapple Salsa is sure to be a hit or just make up a batch and snack on it for a few days; it keeps really well in the fridge.
Much Love and Peace~
- 2 cups fresh pineapple, small diced
- 1/2 cup red onion
- 1/3-1/2 cup cilantro leaves, rough chopped
- 2-3 teaspoons jalapeno, de-seeded and minced
- 1 tablespoon lime juice, approx 1
- 1 tablespoon agave or sugar
- 1/2-1 teaspoon sea salt- adjust according to taste
- Combine all ingredients in a mixing bowl; allow to sit 15-20 minutes for flavors to meld.
- Drain off any unwanted excess liquid
- Serve cold with tortilla chips.
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