Pineapple Salsa is a 10 minute sweet and zesty summer must have appetizer. Serve with chips or over grilled chicken, fish or pork. Top on burritos, quesadillas or tacos.
To chop fresh pineapple:
To chop jalapenos:
To Make Pineapple Salsa:
Store: Refrigerate covered for up to 2 days.
Add diced mango, avocado, tomato, peach, strawberries, seeded cucumber or papaya. Corn and black beans are the perfect size to be added to salsa.
If you make any of these additions, be sure to reduce the amount of pineapple proportionately to keep the flavor balanced. Or up the spices to taste. It’s all to taste when it comes to pineapple salsa.
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