Hellooooo summer and pineapple salsa! As a kid summer was always my favorite season, for obvious reasons. Then I became an adult and somehow heat became my kryptonite. I honestly don’t remember it being this hot when I was younger, but then again I was pretty much in and out of a pool all the time. But now that I get to watch Richard experience summertime it is quickly becoming my favorite season again. I love getting to see him have some of my favorite childhood experiences, like being sprayed with the backyard hose when its in triple digits. And side-note, does anyone else think that water from the hose outside tastes amazing? It is a super nostalgic-y taste for me that I will forever love.
Just me? Ok, moving on then. This pineapple salsa isn’t nostalgic for me, but the taste sure is amazing. And it goes so well with so many things. It is perfect for tacos (especially shredded pork or chicken tacos), salads, or just on some crispy, crunchy perfect tortilla chips. Plus, if you spend just a little extra time cutting your pineapple chunks out you have a lovely/festive/crafty serving dish for your salsa. You will look like Martha Stewart, for the win.
Another bonus? You can totally make this pineapple salsa in the dead of winter when you are hardcore craving some beachy breezes and warmer weather. Just use canned or frozen pineapple instead of fresh pineapple and BOOM, instant summer. Your tastebuds will thank you.
Just a couple of notes:
- If you do end up using frozen pineapple I would be sure to thaw (obviously) and drain it so your salsa doesn’t end up watery.
- I really dice up my onion small because I am not a fan of raw chunks of onion just in general.
- If you want a little more heat in your pineapple salsa, no need to seed the jalapeños. But I would probably still err on the side of caution and add half of an unseeded jalapeño, taste, and then determine if you want to add the remaining half seeded or not.
- If cilantro tastes like soap to you (like it does to Lane) you can totally leave it out. You may want to sub in a little green onion to add some color and a little more flavor, or not, its up to you!
- 1 fresh pineapple
- 2 medium tomatoes
- 1/2 small purple onion
- 1 jalapeno
- 2 T cilantro minced
- 1 lime juiced
- salt and pepper to taste
- Dice up the pineapple, tomatoes, and onion. If you want to serve the salsa in the pineapple shell just slice the pineapple in half lengthwise and carefully remove the stem and flesh while leaving the shell in tact. Use a regular spoon to gently scrape out any remaining flesh.Place pineapple, tomatoes, and onion in a medium bowl.
- Seed and dice the jalapeno(s). Add in the cilantro. Toss with the lime juice and salt and pepper. Enjoy right away or store in the fridge for up to 2 days!
It’s like a tropical, delicious hug!
If you make this pineapple salsa…
Please share your results – leave a comment below and post a photo on Instagram with #braisedinakitch