About this Recipe
I love this fresh pineapple salsa because it’s so versatile. My go-to fruit salsa is mango, but one day I didn’t have a mango and so I thought I’d see if I could make a pineapple version. That night I served a freshly grilled tuna steak on top. It was a perfect and light summer supper. The next day, the leftover salsa was a great side dish to BBQ meat with some potato wedges.
- Half a fresh pineapple
- 1/4 cucumber
- 1 red pepper
- 1/2 juice of a fresh lime
- 1 small red onion
- Small bunch fresh coriander / cilantro
- 1 fresh chilli
- 1/2 teaspoon salt
- 4-6 tomatoes
No need to dress up! One of the lovely things about salsa is that you don’t need to make a separate dressing. Simply add some lime juice and salt and voila! The lime juice also helps keep the salsa nice and fresh so it will keep in the fridge for several days. In my recipe, I’ve given a range for the number of tomatoes. Sometimes very juicy tomatoes will make the salsa a little sloppy. So I’ll leave you to decide how juicy you want your salsa!
Step by Step Instructions
Prepare the pineapple by removing the skin, top and bottom. Then halve the pineapple and remove the hard core. Chop the pineapple into small pieces. You can use the other half for smoothies or cut into snack size wedges.
Deseed and dice the red pepper (click on this link for my Easy way to deseed a pepper). Dice the cucumber, red onion, tomatoes and cucumber. Then chop the chilli into tiny pieces. Always taste the chilli to determine how much to add. Better to leave extra chilli for everyone to add later if they like more of a kick.
Juice the 1/2 lime and add to the salsa, sprinkle over the salt and add the chopped coriander/cilantro. Mix gently.