Pineapple Salsa is a summer side favorite. This salsa is slightly sweet and gets a little heat from a serrano pepper. A great recipe to serve with fish or chicken.
I love that this recipe can be made quickly. This is also a great recipe to serve with a big bowl of crunchy tortilla chips. You can play with the spiciness and heat of the salsa by the amount of serrano pepper you add. (See more about this pepper below)
DO YOU HAVE TO USE FRESH PINEAPPLE?
You can use fresh or canned pineapple in 100% juice. In the video, I used canned pineapple. Fresh pineapple was unavailable at the store. I prefer using fresh over canned. The flavor tastes better, and fresh pineapple has more vitamin C. If you choose to use canned, be sure to drain all of the liquids. But don't throw the liquid away. You can use it the next day in your morning smoothie, in your oatmeal at breakfast, or toss it over a fruit salad to add a little sweetness.
HOW TO CHOOSE A FRESH PINEAPPLE
Look for a pineapple that is firm with green leaves. Store your whole pineapple at room temperature. It should be cut and eaten within a few days of purchase. Freshly cut pineapple will last in the refrigerator for three days. If you freeze the cut pineapple, it will last for approximately ten months. Make sure you wrap it well in a freezer bag or store it in an airtight container.
INGREDIENTS FOR PINEAPPLE SALSA
- Pineapple (fresh or canned)
- Red Onion
- Red Bell Pepper
- Serrano Pepper
- Fresh Orange Juice
- Fresh Lime Juice
- Orange Zest
- Olive Oil
- Kosher Salt
- Black Pepper
WHAT OTHER CHILI PEPPER CAN I SUBSTITUTE FOR THE SERRANO PEPPER?
You can substitute habanero pepper for the serrano chili pepper. The habanero pepper will be much hotter. If you go that route remember a little bit of pepper will go a long way. I made a little comparison chart below to show you the heat ranking of three popular peppers.
- 2 cups pineapple diced into 1/4" pieces
- 1 cup red onion diced
- 1 red bell pepper diced
- 1/4 cup cilantro minced
- 1 small Serrano pepper finely chopped (you will use ⅛ - ½ teaspoon of the pepper)
- 1 scallion minced
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1 teaspoon orange zest
- 1/2 teaspoon cumin
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- In a large bowl, combine pineapple, red onion, bell pepper, cilantro, serrano pepper and scallion. Mix well.
- Add orange juice, lime juice, orange zest, cumin and olive oil. Gently mix everything together. Add salt and pepper to taste and mix well. Use immediately or cover and refrigerate. Salsa will keep for 3 days refrigerated.
1. When dicing the pineapple, red onion and bell pepper, try to keep the diced pieces all the same size.
2. You can use fresh or canned pineapple in 100% juice.
3. You can substitute habanero pepper for the serrano pepper. Remember the habanero pepper is hotter!
Let me know if you made this recipe or if you made any substitutions to put your spin on it. Snap a pic and post it to Instagram. Tag @lisamarietodd and hashtag #anappetizinglife. Enjoy!