Ingredients
Scale
- 2 cups fresh pineapple, diced into ½-inch pieces (about 1 medium pineapple)
- 1 medium red bell pepper, finely diced
- ½ cup red onion, finely diced (about ½ medium onion)
- 1 jalapeño pepper, seeded and minced (adjust to heat preference)
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh lime juice (from 2-3 limes)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper (optional)
Optional Add-Ins:
- 1 cup diced mango for extra sweetness
- 1 avocado, diced (add just before serving)
- 2 tablespoons fresh mint, chopped
- 1 cup black beans, drained and rinsed
- ½ cup diced cucumber
Instructions
- Prepare the pineapple: If using fresh pineapple, cut off the top and bottom, stand upright, and slice off the skin following the curve of the fruit. Cut into quarters lengthwise, remove the tough core from each quarter, then dice the fruit into ½-inch pieces. You should have about 2 cups. Place diced pineapple in a large mixing bowl.
- Dice the vegetables: Finely dice the red bell pepper into pieces similar in size to the pineapple (about ½-inch). Finely dice the red onion into small pieces. If you find raw onion too strong, soak the diced onion in cold water for 5-10 minutes, then drain well and pat dry—this mellows the sharp bite.
- Prepare the jalapeño: Wearing gloves or being very careful, slice the jalapeño in half lengthwise. Remove the seeds and white membranes for milder heat (keep them in for spicier salsa). Finely mince the jalapeño into very small pieces so heat distributes evenly.
- Chop the cilantro: Rinse fresh cilantro and pat dry. Remove thick stems (though thin stems are fine to include), then roughly chop the leaves and tender stems. You’ll need about ¼ cup chopped.
- Combine ingredients: Add the diced bell pepper, red onion, minced jalapeño, and chopped cilantro to the bowl with pineapple. Squeeze fresh lime juice over everything (about ¼ cup—taste and add more if you like it tangier). Add salt and black pepper if using.
- Mix gently: Using a large spoon, gently fold all ingredients together until evenly combined. Taste and adjust seasonings—you might want more lime juice, salt, or jalapeño depending on your preference. Remember that flavors will intensify as the salsa sits.
- Let flavors meld (optional but recommended): For best flavor, cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to marry and develop. The salsa can be served immediately if needed, but it’s even better after chilling.
- Serve: Give the salsa a good stir before serving. Serve chilled or at room temperature with tortilla chips, over grilled fish or chicken, on tacos, or however you like! Garnish with extra cilantro leaves if desired.
Notes
- Pineapple selection: Choose a ripe pineapple that smells sweet and has golden-yellow skin. Green pineapples are underripe and too tart.
- Consistent dice size: Cutting all ingredients to similar size creates better texture and ensures every bite has a good flavor balance.
- Adjust heat level: Start with half a jalapeño (seeds removed) for mild. Add more to taste after trying the initial batch.
- Drainage: If your salsa seems watery after sitting, drain off excess liquid before serving. Fresh pineapple releases juice over time.
- Fresh is best: This salsa is best enjoyed within 2-3 days while ingredients are still crisp and fresh.
- Cilantro alternative: If you don’t like cilantro, substitute fresh parsley or omit herbs entirely—the salsa will still be delicious.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Fusion
- Diet: Gluten Free
Nutrition
- Serving Size: ½ cup
- Calories: 35
- Sugar: 6g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg