This pineapple salsa will take your Luau to the next level. It is fresh and tangy with a little kick. The best part… it is super easy to make.
I love all the seasons here in Colorado, but I think summer has to be my absolute favorite. The sunshine, the pool, the outdoor activities, the picnics, the cool summer nights, THE FOOD! I love summer food! The fresh produce makes everything so delicious. In the summer I tend to cook a lot more light and cool dishes since it’s so hot out. We love to eat outside on our patio during these warm summer months, but theres nothing worse than sweating while you eat. So I move away from the hot pastas and soups and move toward more salads and fruit and refrigerated dishes. This delicious pineapple salsa is the perfect refreshing appetizer to enjoy on your patio this summer.
Make it for yourself or to please a crowd at your next party. This summer has definitely been the summer of Luau’s for us. I have already been to multiple Hawaiian themed parties and still have at least one more to go. This easy pineapple salsa recipe is always my go-to dish to bring along. Everyone seems to absolutely love it. It is so fresh and WAY more delicious then anything you could buy in a jar from the store.
This recipe can also easily be made a day in advance. Leaving it in the fridge over night will really help the flavors marinate. However, I don’t recommend making it more than a day or two in advance as it can get mushy over time.
Give this recipe and try and feel free to tweak the ingredients if you want yours more or less spicy.
Pineapple Salsa
Print RecipeIngredients
- 1 pineapple
- ½ red bell pepper
- ½ C. diced tomatoes
- ½ small red onion
- 1 small jalapeño
- ¼ C. cilantro
- 1 lime
Instructions
Finely dice pineapple, bell pepper, tomatoes, onion, jalapeño, and cilantro. Place in large bowl.
Juice lime over mixture, toss to coat.
Refrigerate and serve with tortilla chips
Notes
This can easily be made a day in advance. Leaving it in the fridge over night will really help the flavors marinate. However, I don't recommend making it more than a day or two in advance as it can get mushy over time.
