Having lived in the Caribbean, I’m no stranger to combining fruit with herbs and spices to create a savory “chow”. Mango, pommerac, pommecythere and even pineapple are all common forms you’ll find on the islands and they are absolutely delicious. While typically enjoyed just by themselves as a snack, chows/salsas like this one can also be used as toppings for tacos, meats or as an element in various bowls. Isn’t versatility a beautiful thing?
Here’s why you’ll love this recipe:
- It’s fresh, wholesome and so easy to make.
- This recipe balances all flavors from the sweet to the salty to the spicy.
- This salsa is clean eating, gluten-free, vegetarian and vegan friendly.
- It’s a great way, non-traditional to use your fresh fruit.
- It can be enjoyed by itself or as a topping or accompaniment for meats such as pork or chicken or salmon.
- It’s one of those recipes that tastes even better the next day.
- It takes just 10-minutes to make!
To make this salsa you’ll need the following ingredients:
- Fresh pineapple: Core removed and cut into chunks. While fresh is always best, you can also use canned pineapple if you like, just be sure there is no sugar added.
- Bell Pepper: I’m using a red one for a beautiful pop of color but you can use any color you like or have on hand.
- Red Onion: Sweeter than the white or yellow variety without the harsh raw onion flavor…oh and the color is quite pretty too!
- Fresh parsley: You can also use cilantro or culantro (chadon beni) if you prefer.
- Red Pepper Flakes: Or a hot sauce of your choosing adds great spice.
- Jalapenos: Depending on your heat preference you can use the whites and seeds for a real kick or remove them for the jalapeno flavor without the heat.
- Salt: I’m using a Pink Himalayan but you can also use a sea salt if you prefer.
- Garlic: Fresh cloves finely minced adds great flavor that melds beautifully the next day.
All elements can be adjusted and customized to suit your personal preference so feel free to experiment!
Making this salsa is as simple as as combining all ingredients together…
And gently tossing them to combine everything together. You can serve it right away or pop it into the fridge to rest so that the flavors can meld together.
I absolutely love using pineapple salsa as a topping for my BBQ Pulled Pork tacos that are made using fresh homemade corn tortillas and my slow oven-roasted pulled pork with my signature BBQ sauce drizzled over it. The sweetness of the pineapple and spice of the salsa, the tanginess of the BBQ sauce, the tender melt-in-your-mouth over-roasted pork and the soft, warm vessel that is the corn tortilla makes for the perfect flavor combination. 🤤
How do you like to enjoy your pineapple salsa?
Easy 5-Minute Pineapple Salsa
- 1 lb fresh pineapple cut into chunks
- 1/4 cup bell peppers diced (use red for a pop of color)
- 1/4 cup red onion finely diced
- 2 cloves garlic finely diced
- 1/2 tsp Himalayan salt
- 1 tbsp jalapenos finely diced
- 1/4 tsp red pepper flakes
- 2 tbsp fresh parsley finely chopped
- Add all ingredients to a bowl and toss to mix.
- Serve right away or allow your salsa to marinate for at least and hour (or as much as 24 hours) to allow the flavors to meld together.
- Store any leftovers in a non-reactive container in the fridge for up to five days.
- All ingredients can be adjusted to suit your personal taste and preference.
- If no fresh pineapple is available and you're opting to use canned pineapple, be sure to use a brand that contains no added sugar and is stored in pineapple juice.