Easy Pineapple Salsa

Cinco de Mayo is right around the corner, and we’re celebrating with a taste of the tropics! This Easy Pineapple Salsa is packed with sweet pineapple, spicy pepper, and juicy tomatoes. And with only eight ingredients, you’ll have this delicious pineapple salsa ready in no time.

Easy Pineapple Salsa

Making your own salsa is so easy and gives you phenomenally better salsa than any store-bought ever could. A simple combination of tomatoes, onions, peppers, and seasoning and there you have it, salsa! But throw in sweet pineapple and golly gee…you’ll be on cloud nine of the salsa world. And so today, in preparation for Cinco de Mayo, we’re making Easy Pineapple Salsa.

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To make this Pineapple Salsa you’ll need:

• 2 cups peeled and cored pineapple rings (about 10 rings)
• 1 red bell pepper
• 1 small red onion
• 1 jalapeno
• 2 tomatoes
• 1 clove garlic
• ¼ tsp salt
• ¼ tsp cumin

Tools you may find helpful:

• Sharp knife
• Food processor
• Grill

This recipe doesn’t include cilantro (coriander) which many people (including my chief recipe eater) dislike. But if you have it and you like it, throw a few snips in! And if you’re aiming for “Most Impressive Dish at the Neighborhood Get Together”, definitely serve this salsa in a pineapple boat. Simply cut the pineapple in half, gently cut out the edible fruit, then spoon in your salsa. As they say in Spanish, buen apetito!

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Easy Pineapple Salsa

Celebrate this Cinco de Mayo with a taste of the tropics! This Pineapple Salsa comes together quickly and is perfect with tortilla chips, on tacos, or in fajitas.

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Servings: 2

Author: Amanda Davis

Ingredients

• ▢ 2 cups peeled and cored pineapple rings about 10 rings
• ▢ 1 red bell pepper seeded
• ▢ 1 small red onion halved
• ▢ 1 jalapeno seeded
• ▢ 2 to matoes
• ▢ 1 clove garlic
• ▢ ¼ tsp salt
• ▢ ¼ tsp cumin

Before You Begin

If you’re in a crunch for time, you can skip the grill and just chop everything together fresh!

Instructions

• Light up the grill (or a panini grill) and cook the pineapple, bell pepper, onion, and jalapeno over medium/high heat until slightly charred, 5 to 10 minutes.
• For chunky salsa, roughly chop all fruits and veggies and toss with seasoning. For less chunky salsa, throw everything in a food processor and blitz a few times until it reaches a consistency to your liking.
• Cover and refrigerate until chilled, about 1 hour.

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