roast pineapple salsa mexican inspired recipe by Irish food blogger
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Pineapple Salsa

roast pineapple salsa mexican inspired recipe by Irish food blogger
roast pineapple salsa recipe by Irish food blogger

Bring a touch of tropical flavour to your next gathering with this easy and delicious pineapple salsa recipe. Chargrilled pineapple chunks, combined with red onion, red pepper, and a jalapeño pepper, create a perfect balance of sweet and spicy flavours. A splash of fresh lime juice adds a burst of freshness to each bite. I find this pairs really well with chipotle chicken or vegetarian chilli and it’s perfect as a topping tacos, or as a dip with tortilla chips. Give it a try and let me know your thoughts!

Jump to Recipe

Ingredients:

  • 1 pineapple, peeled and sliced into small chunks
  • 1 red onion, chopped
  • 1 red pepper, chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • Juice of 1 lime juice
  • Salt to taste

Instructions:

  1. Prepare all the ingredients as listed above.
  2. Heat a griddle pan over medium-high heat.
  3. Add the pineapple chunks to the griddle pan and dry fry until charred, turning occasionally.
  4. When the pineapple is charred to your liking add it to a food processor with the red onion, red pepper, jalapeño pepper, lime juice, and fresh lime juice. Pulse until well combined but still a little bit chunky. If you don’t have a food processor you can also chop everything by hand for a chunkier salsa.
  5. Season with salt to taste and enjoy!

Substitutions and variations

Here are a few substitutions and variation ideas for this pineapple salsa recipe:

  • Swap the red onion for a sweet white onion or shallots.
  • Use yellow or orange peppers instead of red pepper for a different colour and flavour.
  • Substitute the jalapeño for a milder or spicier pepper, depending on your preference. Or leave it out altogether.
  • Add diced avocado or mango for extra sweetness and creaminess.
  • Use lemon juice instead of lime juice for a slightly different citrus flavour.
  • Try adding a pinch of cumin or smoked paprika for a deeper smoky flavour.
  • Experiment with different herbs, such as basil or parsley instead of the coriander.
  • For a different texture, chop the pineapple and other ingredients into smaller pieces by hand instead of using a food processor.

Ways to serve, storage and leftovers

There are many ways to serve pineapple salsa and a few different ways to store and use any leftovers. Here are some ideas:

  • As a dip: Serve the pineapple salsa with tortilla chips, pita chips, or your favourite crackers for a delicious snack.
  • As a topping: Use the salsa as a topping for grilled chicken, fish, or tofu. It also pairs well with tacos, quesadillas, and burrito bowls.
  • In a salad: Add the salsa to a green salad for extra flavor and texture.
  • Leftovers: If you have any leftovers, store the pineapple salsa in an airtight container in the refridge for up to 2 days.
  • Reusing leftovers: Use the leftover salsa as a marinade or sauce for grilled meats or as a topping for baked potatoes, rice, or quesadillas.

Remember to stir the salsa well before serving, as the juices and flavours may have separated or settled when it was in the fridge.

Enjoy! Let me know your feedback in the comments box below! 🙂 You can also connect with me on instagram.

 

Pineapple Salsa

Bring a touch of tropical flavour to your next gathering with this easy and delicious pineapple salsa recipe. Chargrilled pineapple chunks, combined with red onion, red pepper, and a jalapeño pepper, create a perfect balance of sweet and spicy flavours. A splash of fresh lime juice adds a burst of freshness to each bite. I find this pairs really well with chipotle chicken or vegetarian chilli and it's perfect as a topping tacos, or as a dip with tortilla chips. Give it a try and let me know your thoughts!
Course condiments, Side Dish
Cuisine Mexican
Keyword salsa, spice
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 138kcal

Ingredients

  • 1 pineapple peeled and sliced into small chunks
  • 1 red onion chopped
  • 1 red pepper chopped
  • 1 jalapeño pepper seeded and chopped
  • 1 lime juice of

Instructions

  • Prepare all the ingredients as listed above.
  • Heat a griddle pan over medium-high heat.
  • Add the pineapple chunks to the griddle pan and dry fry until charred, turning occasionally.
  • When the pineapple is charred to your liking add it to a food processor with the red onion, red pepper, jalapeño pepper, lime juice, and fresh lime juice. Pulse until well combined but still a little bit chunky. If you don't have a food processor you can also chop everything by hand for a chunkier salsa.
  • Season with salt to taste and enjoy!

Notes

For a spicier salsa feel free to add in more chillies 🙂

Nutrition

Calories: 138kcal | Carbohydrates: 36g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 68mg | Potassium: 374mg | Fiber: 5g | Sugar: 25g | Vitamin A: 1.135IU | Vitamin C: 154mg | Calcium: 44mg | Iron: 1mg

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