Ingredients
Scale
- 2 cups fresh pineapple, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 small jalapeño, seeded and minced (adjust to taste)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
- Optional: 1 avocado, diced for pineapple avocado salsa variation
Instructions
- Wash all vegetables and herbs.
- Dice the pineapple and red bell pepper into small, even pieces.
- Finely chop the red onion and jalapeño.
- Chop cilantro leaves, discarding stems.
- If using avocado, dice it just before serving to prevent browning.
- In a medium mixing bowl, combine the pineapple, red bell pepper, red onion, jalapeño, and cilantro. Gently toss to mix evenly.
- Squeeze fresh lime juice over the mixture and add a pinch of salt. Stir gently to combine.
- Taste and adjust lime or salt as needed.
- If adding avocado, fold in gently at this stage to avoid mashing the fruit.
- Allow the salsa to sit for 10–15 minutes in the refrigerator to let the flavors meld.
- Serve chilled or at room temperature.
Notes
Great with chips, grilled fish, chicken, or as a taco topping. Can be made mild or spicy depending on jalapeño used.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 5mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg