Pineapple Salsa


pineapple salsa previous 1

This fruit salsa is delicious and so fresh.  It’s great served over fish and chicken.  It can also be used as an appetizer served with tortilla chips or crackers.  I’ve also served this over some fresh greens as a light lunch.  But, it’s so darn yummy you can eat it by the spoonful; which I usually do after I make it so making extra is recommended to allow for snacking!

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Pineapple Salsa
Prep time
Total time
Recipe type: Pineapple Salsa, appetizer
Cuisine: Fresh and Healthy
Serves: 4
  • 3 cups of fresh diced pineapple
  • 1 cup of English (seedless) cucumber - diced  (I peel the cucumber in a striped pattern, alternating a peeled strip with a non-peeled strip.  You can see this in the picture below.)
  • ¼ cup red onion - diced
  • 1 small jalapeno - seeded, ribs removed and diced very small
  • 3 Tbsp of fresh squeezed lemon juice
  • 2 Tbsp olive oil
  • 2 Tbsp agave nectar (or honey)
  • 1 tsp Kosher salt
  • 1 tsp black pepper
  • handful of fresh cilantro - chopped (Note - the stems of cilantro are just as tasty as the leaves so do not hesitate chopping them up and adding them to your dish as well.)
  1. Put the pineapple, cucumber, red onion and jalapeno into a bowl and mix to combine.  Add the olive oil, then the lemon juice, then the agave and stir until it is mixed into the salsa evenly.  Add the Kosher salt and pepper and stir again.

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