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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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Course: Appetizer, Side Dish
Cuisine: American
Prep Time: 20 minutes
Total Time: 20 minutes
Calories: 354kcal
Author: Megan


  • 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


  • 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.


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.


Calories: 354kcal | Carbohydrates: 87g | Protein: 5g | Fat: 1g | Sodium: 1181mg | Potassium: 1220mg | Fiber: 13g | Sugar: 62g | Vitamin A: 9745IU | Vitamin C: 639mg | Calcium: 85mg | Iron: 2.7mg
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