Name: Pineapple Salsa
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1 pineapple, cored, and chopped; 1 red bell pepper, chopped; 1/3 cup red onion, chopped; 1/2 cup cilantro, chopped; 1 chipotle pepper in adobo sauce, chopped; 2 tablespoons lime juice

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Take yourself back to the tropics at your next BBQ with this easy sweet and spicy Pineapple Salsa! It’s the next best thing to a a tropical vacation!

A while back when I shared a picture of hollowed out pineapples on Instagram and Facebook and asked what you thought I was making, many of you offered ideas. None of the guesses were correct, but I inadvertently got some great recipe ideas! My friend Sarah guessed Pineapple Salsa.

Yes, please!

We tend to entertain most in the summer. We have a pool, and we’d talked about adding a built in cooking station to the pool area. My husband decided to take the project on himself, and built a big stone bar one weekend when I was away. Then he built in a cooking station for the grill, a sink and a small refrigerator. Fast forward a couple more years, and he added a big tent that stays up all summer. This summer he strung lights around the edges of the tent. Basically the pool is is his favorite area for home improvements. So, that’s where we do all of our entertaining.

When we entertain, we’re big on the appetizers. Especially salsa. We make A LOT of salsa in this house. It’s kind of become one of our signature dishes to bring to potlucks or to make when we entertain. But prior to Sarah’s suggestion, I’d never made Pineapple Salsa. I’ve made Avocado Mango Salsa, Salsa Verde, Corn Salsa with Black Beans, Salsa with roasted tomatoes and peppers (still not on the blog)..and numerous other variations. The idea of Pineapple Salsa was definitely intriguing to me…not to mention right up my alley. So, I’ve now added another salsa to the many different types we make. I’ve made it several times already this summer, and it’s been a big hit every time!

HOW TO MAKE PINEAPPLE SALSA

Like every other salsa I’ve ever made, this one was super easy. And absolutely delicious! I can promise you, this is one appetizer that won’t last very long!

Literally all you do is combine all the ingredients and mix. You can’t get much easier than that.

You can serve it room temperature as soon as you make it, or chilled. If you have time, let the flavors combine for 30 minutes while you chill it.

If you really want to impress your guests, serve it in a hollowed out pineapple!

It does add a few more minutes to your recipe, but the presentation is pretty awesome, don’t you think?!

You can serve the extra Pineapple Salsa in a serving dish.

Served with tortilla chips, Pineapple Salsa is perfect for potlucks, picnics or BBQs, but it’s also great as a topper for chicken or salmon!

HOW TO HOLLOW OUT A PINEAPPLE

Using a large knife, cut the pineapple in half lengthwise, including the stem and leaves.

With a smaller paring knife, cut around the edges of the pineapple, being careful not to pierce the through the skin of the fruit. Leave 3/4-1″ around the edges.

Cut the hard inner core out of the center by cutting down each side of the core. Remove the core.

Then cut the remaining pineapple into chunks. For this recipe, you will actually cut those chunks into smaller pieces.

TIPS FOR THE TASTIEST PINEAPPLE SALSA

Once picked, pineapples don’t ripen much. Look for a pineapple that is golden yellow. If your pineapple is partly green, it probably hasn’t ripened all the way and it won’t be as sweet.

Smell the bottom of the pineapple. If it smells sweet, that’s a good sign that you have a ripe pineapple.

When you squeeze a ripe pineapple, it should be relatively firm, but there should also be a little “give.”

OTHER PINEAPPLE RECIPES YOU MAY ENJOY

Pineapple Fried Rice

Mexican Fruit Salad

Hawaiian BBQ Chicken Sandwiches {in the crockpot}

Ready for some Pineapple Salsa?! Let’s get ready for a taste of the tropics!

Pineapple Salsa

Yield: 6

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients

1 pineapple, cored, and chopped
1 red bell pepper, chopped
1/3 cup red onion, chopped
1/2 cup cilantro, chopped
1 chipotle pepper in adobo sauce, chopped
2 tablespoons lime juice

Instructions

If you plan to serve in a pineapple, use a large knife, and cut the pineapple in half lengthwise, including the stem and leaves.

With a smaller paring knife, cut around the edges of the pineapple, being careful not to pierce the through the skin of the fruit. Leave 3/4-1" around the edges.

Cut the hard inner core out of the center by cutting down each side of the core. Remove the core.

Then cut the remaining pineapple into small pieces.

Combine pineapple, red bell pepper, red onion, cilantro, chipotle pepper, and lime juice. Mix well.

Serve chilled or at room temperature. Allow the flavors to combine for 30 minutes if possible.