Easy Pineapple Salsa

5 from 2 votes

Brighten up your summer with this easy pineapple salsa recipe. It's a little sweet with a hint of spice and vibrant and bright, perfect for dipping, adding to your favorite burger, or spooning over your favorite ice cream. So, dive into this delicious pineapple salsa.

Prep Time15

Course: Appetizer, Sauces, Dips & Dressings

Cuisine: American, Mexican

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings:

Calories: 48kcal

Author: Kathy Carmichael

Ingredients

1 fresh pineapple cut into tidbits (small bite-sized pieces)
2 Roma Tomatoes cut into bite-sized pieces
1 small red onion diced
1 jalapeno diced small, remove the seeds and veins
½ red bell pepper diced
2 cloces garlic minced
1 teaspoon salt
1 teaspoon pepper
2 teaspoons cumin
1 lime juiced
¼ cup cilantro roughly chopped

Instructions

Begin by cutting the pineapple in half through the center and cutting the pineapple into 4 pieces lengthwise.
Then, cut the thick, tough core from the center of each wedge.
Cut the pineapple into desired-size pieces.
You will want to dice the pineapple for this salsa so the pieces are tiny.
Now, cut all the other vegetables into pieces of similar size.
Add the rest of the ingredients to the bowl.
Stir to combine.
Cover and refrigerate for a few hours before serving so the flavors meld together.
Serve with chips or veggies for dipping. I like baby bell peppers cut lengthwise and made into baby bell pepper scoop veggie chips.

Video

Notes

Cut the pineapple into tiny pieces similar to the other ingredients to make it uniform and easy to eat as a dip or a topping for your favorite meal.

Wear gloves with cutting jalapeños and remove the seeds and veins for a less spicy salsa.

If you are sensitive to spice, leave the jalapeños out, or substitute with serrano peppers.

Use Roma tomatoes because they contain fewer seeds, which results in a less watery salsa.

Don't want to eat tortilla chips? Cut baby bell peppers in half lengthwise and use them as vegetable scoop chips.

Nutrition