Pineapple Salsa

With all the blustering cold snow and ice storms we’ve had lately I’ve been longing for summer and all the fresh fruits and veggies that go with it. Our winters have been almost non-existent over the last few years and I’m spoiled. Mother nature you just had to remind us who was boss but I’m tired of your hissy fits weather. Okay, I get it already! You da boss. Bring on the summer.

This recipe is the closest I’ll be getting to summer for another six weeks since that darn groundhog’s winter prediction. (sigh) So today, I’m adding a little bit of sunshine to our dinner and making Pineapple Salsa. A juicy fresh pineapple always reminds me of warm lazy days at my parent’s cottage during the summer. Ice cold fruit was always so delish on those hot days.
pineapple salsa ingredients v7F

This is a refreshing, sweet, colorful and easy recipe for pineapple salsa.

pineapple salsa v11F

Blend it in a bowl. You can serve it in the bowl you mixed it in or use individual ones.

Pineapple Salsa


  • 2 cups chopped fresh pineapple
  • 1 cup chopped red bell pepper
  • 1/2 cup chopped purple onion
  • 1/2 cup chopped fresh cilantro
  • 1 medium jalapeño chile pepper. Seeds removed and finely chopped (Optional-I like the heat)
  • 1 medium sized crushed and finely chopped garlic clove (Optional)
  • 1/3 teaspoon coarse sea salt
  • juice from 1 fresh lime
  • 2 tablespoons rice vinegar


  • Blend all the ingredients in a large mixing bowl. Refrigerate for 30-60 minutes to blend the flavors.


One jalapeño chile pepper makes a mild to medium salsa. If you like heat add another one--I do.

Use fresh pineapple. Texture and sweetness is different when using canned pineapple.

Let the salsa blend the flavors about an hour before serving. It's best when served the first day.

Sometimes I've added a light olive oil and vinegar dressing to it depending on what I was serving it over.

What’s your favorite pineapple recipe?


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