Fresh pineapple salsa that is perfect with fish or chicken! You can also try substituting papaya or mango for the pineapple.

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Recipe Summary

prep:
15 mins
additional:
1 hr
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine pineapple, red onion, bell pepper, jalapeno pepper, cilantro, lime juice, garlic, sugar, and salt. Stir to combine. Cover with plastic wrap and refrigerate for 1 hour so flavors can meld.

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Cook's Note:

You can also use yellow bell pepper.

Nutrition Facts

22 calories; protein 0.4g; carbohydrates 5.5g; fat 0.1g; sodium 195mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/29/2018
5.28.18 Whoa this was a great topping for grilled Alaskan cod. It has just the perfect balance of spicy and sweet and just may be the best pineapple or even mango salsa that I ve ever had. Thanks for sharing your recipe this one's a keeper. Read More
(1)
12 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/28/2018
5.28.18 Whoa this was a great topping for grilled Alaskan cod. It has just the perfect balance of spicy and sweet and just may be the best pineapple or even mango salsa that I ve ever had. Thanks for sharing your recipe this one's a keeper. Read More
(1)
Rating: 5 stars
11/15/2019
Oh my... what a wonderfullly refreshing salsa! I made it to serve as an afternoon snack with Tostito chips (lime flavoured) and what was left over was served as a condiment with our chicken fajitas at supper. It was soooo good I even made a double batch later in the evening to cut up the rest of our fresh pineapple and let the salsa chill and blend flavours overnight. I made the recipe as is with the exception of: using green pepper instead of red (that's what we had); leaving out the jalapeño pepper (we didn't have any); we did add the optional garlic; and added 10 grape tomatoes (each cut into 8 small pieces) to add some red colour. I can't wait to have some again tomorrow!! Yum!! (If I could I'd give it 10 stars!) The photo submitted was of another batch made with yellow peppers and the grape tomatoes. I like to add 1/4 tsp of chili powder for a bit of a kick in the absence of Jalapeño peppers. Read More
Rating: 5 stars
06/04/2020
Just got an, “Oh my gosh, Mom!”, with a plethora of sounds coming from his mouth. This is PERFECT just as is! A keeper!! Perfect of sweet and spicy! Read More
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Rating: 5 stars
10/18/2019
This was delicious on our blackened tilapia. We didn't have a red bell pepper and decided to try something new. We used pomegranate kernels instead! Super yummy. Our jalapeno was large so it made up for any possible missing pepper to taste. Will definitely use this recipe over and over Read More
Rating: 5 stars
03/21/2020
I used canned pineapple. Made a double batch, put it over pan fried haddock and people inhaled the dish. I ate quite a bit of fish too even though I'm not a huge fan of haddock. The leftover salsa stayed in the fridge for a few days so I added fresh mango, put it over haddock again and had the same reaction. This is extraordinarily good. Read More
Rating: 5 stars
05/27/2019
Used everything called for but as suggested used papaya instead of mango! Was Delicious! Would make it again! Thx! Kathy Read More
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Rating: 5 stars
07/10/2018
So refreshing on a hot summer day Read More
Rating: 5 stars
08/08/2019
I forgot to buy a red bell pepper so I substituted some cucumber. It was amazing! I served it with grilled tilapia on tacos. I used the marinade from "Grilled Fish Tacos with Chipotle-Lime Dressing" for the tilapia. Great combination! Read More
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