A sweet and spicy salsa served with blue corn chips for a festive football snack. Pineapple Salsa is also delicious served over cooked fish or chicken as well as in tacos or over eggs
My pantry is never without salsa. It's a staple in my diet. I can always rely on salsa to make my meals better: more flavor, more spice, more nutrients
I love a good jarred salsa, but sometimes it's fun to make my own. I've made salsa multiple times over the past five years of blogging, and I've got a new version today with one of my absolute favorite fruits: pineapple.
Pineapple is so dang good, which is why I am shocked I don't have more pineapple recipes other than the greatest gazpacho ever made.
The salsa is sweet and spicy thanks to the jalapeño. The salty blue corn chips add a wonderful contrast, but this salsa is also delicious and served over cooked chicken or fish. It's also tasty and served as a salsa for tacos.
This salsa goes with almost everything!
The salsa is a great make-ahead appetizer because it gets tastier the longer it has to sit and have all the flavors co-mingle.
Make sure you keep this in a glass or plastic container (glass preferred) because the pineapple and lime juice will negatively react with a metal or stainless bowl.
- 2 cups diced pineapple ½ pineapple
- ½ cup minced sweet onion or red onion ½ small
- 1 ¼ cup diced yellow bell pepper 1 medium
- 2 tablespoon minced jalapeño 1 small
- 1 teaspoon minced garlic 1 clove
- ¼ cup lime juice from 1 large lime
- ¼ teaspoon salt
- 2 tablespoon chopped cilantro or parsley
- Toss all the ingredients together in a glass or plastic bowl. Cover and refrigerate for at least 30 minutes.
- Enjoy with blue corn chips or as a salsa for cooked chicken or fish or on tacos.