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.
Whenever I used to go home in college, my dad would always cut up a pineapple and put it in a bag for me to take back to school. As much as I tried not to, I almost always ate the entire bag before making it back to school (which was a 3.5 hour drive).
I couldn’t help myself. Despite knowing that I’d get a few ulcers in my mouth, I didn’t care. 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.
Then the perfect opportunity opened up for me to make a pineapple salsa (remember how much I love salsa)… I’m participating with a group of bloggers to share recipes based on NFL teams.
Since I’m in San Diego, I’m working with blue and yellow for the Chargers, and what better why to get those colors (naturally) in my food than with pineapple salsa served with blue corn chips?!
[There is no better way]
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 served over cooked chicken or fish. It’s also tasty 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 commingle. 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 1/2 pineapple
- 1/2 cup minced sweet onion or red onion 1/2 small
- 1 1/4 cup diced yellow bell pepper 1 medium
- 2 TBSP minced jalapeño 1 small
- 1 tsp minced garlic 1 clove
- 1/4 cup lime juice from 1 large lime
- 1/4 tsp salt
- 2 TBSP 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.