Quick, crunchy, and simple. Isn’t it a beautiful thing? But I have a question….
Can food wear a cape?
Because this Quick + Crunchy Pineapple Salsa is flying in ready to rescue. Top off boring grilled chicken dinners or no-idea-what-to-make pot lucks this summer with sweet, fresh pineapple, crunchy bell peppers and just a touch of spicy jalapeño.
Oh, hello Monday. We meet again…and perhaps maybe with a small boo hiss?
Mondays are hard and therefore we shall keep things easy. And quick. While we’re just approaching the season of all delicious fruit things, let’s get the most of it while we can. Pineapple Salsa is just thing. With a serious load of possibilities.
Pineapple Salsa Applications
- Serve alongside Cilantro Lime Marinated Flank Steak or grilled chicken with this quick Instant Pot Rice from Platings and Pairings.
- This Pan Seared Halibut from Sally’s Baking Addiction has seriously been my addiction lately. It’s so quick and easy, but I like to sauté the quinoa with this pineapple salsa instead of the tomato basil and olives in the original recipe.
- Whip up simple Baja Fish Tacos from Wanderspice and top with pineapple salsa.
Make Pineapple Salsa, put on your pajamas and open a bag of tortilla chips. Now that’s my kind of Monday. Or, you know, bring it to that social gathering you said yes to in a moment of weakness.
Are you hungry yet? Let’s get chopping, this will be over before you even know it.
Tips for Quick + Crunchy Pineapple Salsa
So you don’t have a pineapple just laying around the kitchen, huh? Me either. Buying a fresh fruit ingredient the day of can be risky, unless you’re prepared with your pineapple buying tips, like the fruit buying boss that you are.
Pineapple should have golden color around the base and around the eyelets on the skin of the fruit.
Avoid buying a fully green pineapple, unless you happen to do really well when it comes to gambling.
If the whole pineapple has some golden color top to bottom it’s most likely the entire fruit is ripe and ready.
When it comes to cutting the pineapple, rather than cutting off all the rough outer edges while holding a slippery pineapple, first cut in half, then in long strips. Carefully using a sharp knife cut the fruit from the skin and then chop into bite sized pieces.
Now that the tough part’s over, just chop up the remaining ingredients. Then throw them in a bowl and bust open that bag of chips and punch out. Kitchen’s closed, we’re busy relaxing and possibly sipping on a Watermelon Basil Marg while we close out another Monday.
Did you make this recipe? Share your fresh fruit buying tips with us in the comments!
Side note: this recipe makes enough to feed a crowd which makes it perfect for summer barbecues. If you’re a small family or just using it to top tacos, try cutting the recipe in half.
Quick + Crunchy Pineapple Salsa
- 1 ripe pineapple cut in small dice (1/4" to 1/2" pieces)
- 1 red pepper cored and chopped small
- 1 green pepper cored and chopped
- ¼ large red onion finely chopped (about ½ cup)
- 1 jalapeño seeds removed and minced
- 2 tablespoons cilantro finely minced
- 1 tablespoon lime juice
- ¼ teaspoon kosher salt
- Prepare ingredients. When dicing the fruit and vegetables, keep in mind you want pieces small enough to get a little bit of everything on a chip.
- Combine all ingredients in a bowl and serve.
- Quick + Crunchy Pineapple Salsa will stay fresh for up to 3 days refrigerated in an air tight container.