This Pineapple Salsa Recipe Will Be Your New Favorite Condiment

Pineapple salsa is a win every time. Just a few minutes in the kitchen to chop up all the ingredients and you have yourself a quick and easy, no-cook appetizer that makes you look like a super star. It is also the secret topping to the worlds best pulled pork sliders, or chicken tacos, or even grilled fish (grilled salmon with pineapple salsa?! Yes, please). There are so many ways to use this magical condiment that you may find yourself hoarding pineapples.

Image Credit: Jackie Dodd

Things You'll Need

  • Small to medium sized pineapple, (1)

  • Medium sized red onion, (1)

  • Red bell pepper, (1)

  • Large jalapeños, (2)

  • Small bunch cilantro (about 1/4 cup, chopped)

  • Lime, (1)

  • 1/2 teaspoon salt

  • Hot pepper sauce

Image Credit: Jackie Dodd

Tip

Smell test: Smell the bottom of a pineapple to see if it's ripe. If it smell sweet, you're golden, if there is no sweetness, or if it smells fermented, pass on it. It should also be more brown and gold than it is green and firm to the touch, not soft.

Step 1: Cut the Top and Bottom Off the Pineapple

Cut the spiky top crown of the pineapple off, as well as the round bottom stem end.

Image Credit: Jackie Dodd

Step 2: Remove the Skin

Stand the pineapple up on one end, cut downward to remove the skin without removing too much flesh. Try to remove as little of the pineapple flesh as possible.

Image Credit: Jackie Dodd

Step 3: Remove the Eye Spots

Use a knife to cut into the spots around the round eye spots to remove.

Image Credit: Jackie Dodd

Step 4: Core the Pineapple

Use a pineapple corer to remove the core. You can also slice the pineapple with the core still intact and remove the core after slicing.

Image Credit: Jackie Dodd

Step 5: Slice the Pineapple

Slice the pineapple into 1/4 inch rings.

Image Credit: Jackie Dodd

Step 6: Dice the Pineapple

Dice the pineapple into small chunks. Place in a large bowl.

Image Credit: Jackie Dodd

Step 7: Chop the Vegetables

Chop the red pepper, jalapeño, red onion and cilantro. Add to the bowl, toss to combine.

Image Credit: Jackie Dodd

Tip

The heat in jalapeños vary wildly. One pepper can be up to three times hotter than the last. The best way to manage the heat is to remove all the seeds and inner membranes (where most of the heat and none of the flavor hides), and just add the jalapeño itself. Use hot pepper sauce to crank up the heat if needed -- it's more predictable!

Step 8: Add the Remaining Ingredients

Add a small amount of salt, hot sauce and juice from half the lime. Toss and sample, adding additional salt, lime juice and hot sauce to taste. Cover and chill until ready to serve.

Image Credit: Jackie Dodd

Tip

While salsa can keep in the fridge for a few days, it's best served right away. The pineapples can get a bit soggy after a day or two, even though it's still safe to eat!

Image Credit: Jackie Dodd