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+ servings
5 from 4 votes

Pineapple Salsa

This pineapple salsa is made from simple ingredients, tastes bright and fresh, and is served in a pineapple boat! Gluten-free, dairy-free and vegan. 
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Prep Time 20 minutes
Total Time 20 minutes
Servings 12 servings

Ingredients

  • 3 cups pineapple - from 1 pineapple to make the bowl, diced
  • 2 cup diced bell pepper - about 1 large bell pepper - I used half orange and half red for color
  • 1/4 cup red onion - small dice
  • 1/2 jalapeño - seeds removed, small dice
  • 2 tbsp chopped cilantro
  • 3 tbsp lime juice
  • 1/2 tsp salt

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Instructions

  • To make the pineapple bowl, cut the pineapple lengthwise in half. I like to cut just above the crown so more like 60/40 so I have a deeper bowl for the salsa and a full crown for visual purposes.
  • Using the deeper half with the full crown in tact, carve around the pineapple close to the skin. Then make vertical and horizontal cuts (like a grid) into the flesh of the pineapple, making sure not to cut through the bottom.
  • With a large spoon, scoop out the pineapple flesh. Scrape the sides of the pineapple with the spoon to make a well for the salsa.
  • Use the pineapple flesh for the 3 cups of diced pineapple needed in the recipe, reserve the rest for another recipe or healthy snacks for the week.
  • Combine the diced pineapple, bell pepper, red onion, jalapeno, cilantro, lime juice and salt. Place in the pineapple bowl and serve with tortilla chips.

Notes

  • Double or triple this recipe as needed to fill your pineapple bowl. Mine was fairly small so I was able to fill it up with this recipe as written.
  • This recipe makes approximately 3 cups of salsa. 

Nutrition

Calories: 30kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 99mg | Potassium: 108mg | Fiber: 1g | Sugar: 5g | Vitamin A: 814IU | Vitamin C: 54mg | Calcium: 9mg | Iron: 0.2mg
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