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Mexican pineapple salsa
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5 from 2 votes

Fresh Pineapple Salsa

This pineapple salsa recipe has everything you look for in a party appetizer. It is super delicious, fun, easy to put together, sweet and spicy, bursts with flavor and you can make large volume in no time. This is also a vegan and gluten free dip if you care. So good with those nachos chips or just by spoonfuls, it is crazy delicious.
Prep Time20 mins
Total Time20 mins
Course: Appetizer, condiment
Cuisine: continental, Mexican
Keyword: pineapple salsa
Servings: 3
Calories: 198kcal
Author: Harini

Ingredients

  • 2 cups finely diced fresh sweet pineapple from 1 small or 1/2 large pineapple
  • 1/2 cup finely chopped red onion
  • 1/2 cup finely chopped red bell peppers
  • 1/2 cup finely chopped cilantro leaves
  • 2 jalapenoes seeds removed and finely chopped
  • 1/2 cup lime juice
  • 1/2 teaspoon freshly cracked black peppercorn
  • salt to taste

Instructions

  • Pick a ripe sweet pineapple. Peel, core and slice into thin rounds. Further finely chop or dice them. Finer the better.
  • Place all the chopped vegetables and finely diced pineapple in a wide bowl.
  • Add all the other ingredients and toss well.
  • Serve pineapple salsa immediately or refrigerate for an hour for flavors to develop.

Notes

Use fresh pineapple- fresh pineapple is perfect for this recipe. Use fresh, ripe and sweet pineapple for this. A ripe pineapple has a golden hue, smells real good and gives in a bit when you squeeze.
Dicing pineapple- Finer the better. You can use a food processor but I prefer to dice them using a knife. If you are making for a crowd, just use a food processor.
You can use pre cut pineapple slices from the stores and dice them finely to save some time from peeling and coring the pineapple.
You can totally alter the quantity of any ingredient here. Love onions, feel free to add more. Want to reduce bell peppers, go ahead.

Nutrition

Serving: 3g | Calories: 198kcal