Fresh Pineapple Salsa Recipe

We love this sweet and spicy pineapple salsa served with chips, but it’s also so good served on our favorite grilled chicken or grilled salmon.

How to make a Pineapple Serving Bowl out of a Real Pineapple:

To make the pineapple bowl, stand the pineapple up vertically and slice off the outer edge of one side of the pineapple. Leave the top green stem attached to the main body of the pineapple. Make grid like cuts in the middle and around the edge of the yellow fruit of the pineapple to create a bowl like cavity. With a metal spoon scoop out the chunks of pineapple fruit as you continue to cut the chunks out.
Pour out the extra pineapple juice so that the pineapple bowl is empty. Reserve the juice for drinking.
Dice enough of the pineapple chunks to make enough diced pineapple to be used for the salsa and save the rest for another use. Cut away and discard the tough fibrous pieces from the center core of the pineapple. We like to submerge the green stem of the pineapple into a pitcher of water to help make it look green and more fresh. The stem tends to dry out once picked, and this helps to freshen it back up again.

Here’s the ingredients all chopped up and ready to go. Not shown here is diced jalapeño pepper…which is optional if you’d like to add a little heat.

Ingredients for Pineapple Salsa

2 whole fresh pineapples one to be used as the bowl
1 1/2 cups fresh pineapple diced
1 cup bell peppers diced (orange, red and yellow bell peppers)
1 cup tomatoes (cherry or grape) diced
1/3 cup cilantro roughly chopped
1/4 cup red onion minced
2 tablespoons fresh lime juice 1-2 limes
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon jalapeño or serrano pepper, diced optional

We love to use the Vidalia Chop wizard for dicing peppers and tomatoes into cute little square chunks. This kitchen tool does not work well to cut pineapple or cilantro, but it’s great at cutting peppers and tomatoes.

How to Make Pineapple Salsa

In a small bowl, mix together the diced pineapple, diced tomatoes, diced peppers, minced onions, chopped cilantro, lime juice, salt and pepper…and jalapeño if you choose.

Transfer the salsa to the pineapple bowl for serving (if serving it out of the pineapple bowl).
Keep chilled in the fridge until ready to serve. Place the whole pineapple bowl on a plate to catch any liquid that might seep out if you accidentally cut all the way through the bottom of the pineapple bowl.

Serve it up in a regular bowl too! The pineapple bowl is more for parties, like a Hawaiian Party!

More Salsa Recipes we LOVE:

–Fresh Mango Salsa
–Homemade Blender Salsa
–Pico De Gallo
–Cranberry Jalapeño Salsa (this one is good during the holiday season)

Pineapple Salsa

Enjoy this sweet and spicy salsa with chips or try it on grilled chicken or seafood. We love it year round especially when pineapples are in season.

Servings 10

Author Kami - NoBiggie.net

Ingredients

2 whole fresh pineapples one to be used as the bowl
1 1/2 cups fresh pineapple diced
1 cup bell peppers diced (orange, red and yellow bell peppers)
1 cup tomatoes (cherry or grape) diced
1/3 cup cilantro roughly chopped
1/4 cup red onion minced
2 tablespoons fresh lime juice 1-2 limes
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon jalapeño or serrano pepper, diced optional

Instructions

To make the pineapple bowl, stand the pineapple up vertically and slice off the outer edge of one side of the pineapple. Leave the top green stem attached to the main body of the pineapple. Make grid like cuts in the middle and around the edge of the yellow fruit of the pineapple to create a bowl like cavity. With a metal spoon scoop out the chunks of pineapple fruit as you continue to cut the chunks out.
Pour out the extra pineapple juice so that the pineapple bowl is empty.
Dice enough of the pineapple chunks to make enough diced pineapple to be used for the salsa and save the rest for another use. Cut away and discard the tough fibrous pieces from the center core of the pineapple.
In a small bowl, mix together the diced pineapple, diced tomatoes, diced peppers, minced onions, chopped cilantro, lime juice, salt and pepper...and jalapeño if you choose.
Transfer the salsa to the pineapple bowl for serving.
Keep chilled in the fridge until ready to serve. Place on a plate to catch any liquid that might seep out if you accidentally cut all the way through the pineapple bowl.

Recipe Notes

This salsa will keep for few hours out at room temp while being served. It can be made a day in advance. Add the salsa to the serving bowl right before serving. Keep the pineapple bowl separate from the salsa covered in plastic wrap chilled in the fridge. Please note: the pineapple bowl will not look as fresh the next day.

Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!