Description
This vibrant Pineapple Salsa recipe combines fresh pineapple, mango, bell peppers, tomatoes, and jalapeno for a refreshing, colorful, and flavorful salsa perfect for serving as a tropical appetizer or side dish. Served in a hollowed pineapple bowl, it’s sure to impress at any gathering with its sweet, tangy, and mildly spicy notes.
Ingredients
Scale
Fruit
- 1 whole pineapple
- 2 cups pineapple (diced)
- 2 mangoes (diced)
- 1 1/2 cups Roma tomatoes (seeded and diced)
Vegetables
- 1 cup red bell pepper (diced)
- 1 cup yellow or orange bell pepper (diced)
- 1/4 cup red onion (diced)
- 1 jalapeno (seeded and diced)
Herbs and Seasoning
- 1/3 cup cilantro (coarsely chopped, plus extra for garnish)
- 4 tablespoons lime juice (fresh or bottled)
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
Instructions
- Prepare the Pineapple Bowl: Set the whole pineapple upright with the stem facing up. Using a sharp knife, slice off about 1/3 of the pineapple from the top near the front of the stem and set this piece aside.
- Hollow Out the Pineapple: With the larger bottom portion of the pineapple, carefully cut around the inner ridge of the shell to separate it from the fruit. Make several vertical cuts from top to bottom and side to side in a crisscross pattern, but avoid cutting through the bottom to prevent leaks. Remove the larger chunks of pineapple first, then use a metal spoon to scoop out the smaller pieces to clean the inside thoroughly.
- Dice Pineapple: Cut the removed pineapple pieces into ¼ to ½ inch dice and place them into a large mixing bowl.
- Prepare the Mangoes: Stand each mango vertically on its end and cut down just outside the center pit on both sides to create two halves and a central piece. Score the flesh of each half in a crisscross pattern without piercing the skin. Push the skin side outward to pop the diced mango cubes up and slice them off into the bowl with the pineapple.
- Dice the Bell Peppers: Remove stems and seeds from both red and yellow/orange bell peppers. Dice them into ¼ to ½ inch pieces, then add to the mixing bowl.
- Prepare the Tomatoes: Core and remove seeds from the Roma tomatoes, dice into similar-sized pieces, and add to the bowl.
- Dice the Onion and Jalapeno: Dice the red onion and seed and dice the jalapeno (adjust amount of jalapeno for desired heat), then add both to the bowl.
- Mix Ingredients: Stir all ingredients together gently to combine evenly.
- Add Lime Juice and Seasoning: Roll two fresh limes on the counter, cut them in half, and squeeze out 4 tablespoons of juice, ensuring no seeds fall in. Add the lime juice, salt, and black pepper to the bowl, then mix thoroughly.
- Add Cilantro: Coarsely chop the cilantro, including stems and leaves for full flavor, and stir it into the salsa.
- Serve: Spoon the completed pineapple salsa into the hollowed pineapple shell for an attractive presentation and serve immediately.
Notes
- Be careful when hollowing the pineapple to not cut through the bottom to avoid leaks.
- Adjust the amount of jalapeno based on your preferred spice level.
- Using fresh lime juice is recommended for the best flavor, but bottled lime juice works as well.
- This salsa is best served fresh but can be refrigerated for up to 24 hours.
- Leaves and stems of cilantro can be used as they add great flavor.
