Description
This vibrant Pineapple Salsa recipe combines sweet pineapple and mango with colorful bell peppers, tomatoes, jalapeno, and fresh cilantro for a refreshing and flavorful dish. Perfect as a healthy snack, appetizer, or side, it is served creatively in a carved pineapple bowl making it a stunning addition to any meal or gathering.
Ingredients
Scale
Fruit
- 1 whole pineapple
- 2 cups pineapple, diced
- 2 mangoes, diced
Vegetables
- 1 cup red bell pepper, diced
- 1 cup yellow or orange bell pepper, diced
- 1 1/2 cups Roma tomatoes, seeded and 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 fresh lime juice
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
Instructions
- Prepare the Pineapple Bowl: Set the pineapple vertical with the stem facing upward. Using a sharp knife, slice off 1/3 of the pineapple near the top, set this piece aside carefully for later use or garnish.
- Remove Pineapple Fruit from Shell: With the larger portion of the pineapple, carefully cut around the inside ridge of the shell to separate the fruit from the shell, ensuring you do not pierce through the bottom to avoid leaks.
- Score the Pineapple Flesh: Use a crisscross cutting pattern, slicing downward and side to side to create chunks. Remove larger pieces by hand first, then use a metal spoon to scoop out the remaining smaller pieces, taking care not to puncture the shell bottom.
- Dice Pineapple Fruit: Dice the removed pineapple pieces into ¼ to ½ inch cubes and place them into a large mixing bowl.
- Prepare Mangoes: Stand each mango vertically and slice down each side along the seed to create two halves and a central piece. Score the flesh of the mango halves in a crisscross pattern without cutting through the skin. Push the skin side to invert the mango cubes and then carefully slice them off into a bowl.
- Add Mango to Pineapple: Combine the diced mango with the pineapple cubes in the mixing bowl.
- Prepare Bell Peppers: Core and deseed the red and yellow/orange bell peppers. Dice into ¼ to ½ inch pieces and add to the mixing bowl.
- Prepare Tomatoes: Seed the Roma tomatoes and dice them to match the size of other ingredients. Add to the mixing bowl.
- Prepare Onions: Dice the red onion roughly the same size as other ingredients and add to the bowl.
- Prepare Jalapeno: Remove stem and seeds from the jalapeno, then dice similarly and add to the bowl.
- Combine Ingredients: Stir all the diced fruits and vegetables in the mixing bowl to combine evenly.
- Add Lime Juice: Roll two or more fresh limes on the counter gently to soften, cut in half, and squeeze out 4 tablespoons of lime juice, making sure to remove any seeds. Pour into the mixing bowl.
- Season: Add 1/8 teaspoon salt and 1/4 teaspoon black pepper to the mixture and stir well.
- Add Cilantro: Coarsely chop the fresh cilantro, including stems and leaves for flavor, and fold it into the salsa.
- Serve: Spoon the finished salsa mixture directly into the hollowed pineapple shell and garnish with extra cilantro if desired. Serve immediately for best freshness.
Notes
- Be careful not to cut through the bottom of the pineapple shell to avoid leaking when used as a serving bowl.
- Removing seeds from the tomatoes and peppers reduces excess moisture and improves texture.
- Lime juice adds brightness and helps preserve the salsa; fresh lime juice is preferable for best flavor.
- This salsa is best served fresh but can be refrigerated for up to 24 hours in an airtight container.
- Adjust jalapeno quantity to taste for preferred spice level.
- Using the pineapple shell as a serving bowl adds an impressive presentation for entertaining.
