Pineapple Salsa

Name: Pineapple Salsa
Prep time: 5 min
Total time: 5 min
Yield: 3 cups
Ingredients: 1 ½ cups DOLE Frozen Pineapple Chunks; 1 to 1 ½ cups bell pepper; 1 medium roma tomato; ½ cup fresh cilantro leaves; ¼ cup red onion; about 2 tablespoons lime juice; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; pinch granulated sugar

User Reviews

4.9

27 reviews

Excellent

Prep Time
5 mins
Total Time
5 mins
Servings
3 cups
Calories
70 kcal
Course
Appetizer, Condiments, Others
Cuisine
Vegetarian, Vegan, gluten-free

Pineapple Salsa

Jade Rice

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This pineapple salsa recipe is made with frozen pineapple chunks, bell peppers, Roma tomatoes, red onion, cilantro, and lime juice. It's so quick to make and pairs well with grilled chicken, tacos, fish, and more!

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Ingredients

Servings

1 ½ cups DOLE Frozen Pineapple Chunks thawed, drained, and diced small
1 to 1 ½ cups bell pepper seeded and diced small (from about 1 small bell pepper; I used yellow, use your favorite color)
1 medium roma tomato diced small
½ cup fresh cilantro leaves finely chopped
¼ cup red onion peeled and diced small
about 2 tablespoons lime juice or to taste
½ teaspoon salt or to taste
¼ teaspoon freshly ground black pepper or to taste
pinch granulated sugar optional and to taste

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Instructions

To a large bowl, add all ingredients, stir to combine, taste, and check for flavor balance. Make any necessary tweaks based on personal preference, i.e. more salt, pinch of sugar, etc.
Serve immediately or cover, refrigerate, and serve chilled.

Notes

Salsa will keep airtight for up to 5 days in the fridge, noting that it will become more watery as time passes as the produce releases its natural juices. I prefer it about 4 to 12 hours later, after the flavors have married and it’s been chilled.