Salsa De Piña (Pineapple Salsa)
You’ll love this Pineapple Salsa! Perfectly sweet, with a mix of flavors and textures is what sets this salsa apart. It goes great with shrimp, salmon or just about any other fish.
Servings 4 cups
Calories 416kcal
Ingredients
For the Salsa
- 1 small pineapple (see note) about 2 lbs, peeled, cored & diced
- 1/3 medium red onion finely chopped
- 1/2 medium red bell pepper seeded and finely chopped
- 1 small cucumber peeled, seeded and diced
- 1/2 jalapeño chile seeded and finely chopped
- 1/2 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- Kosher salt & ground pepper to taste
For the shrimp
Instructions
Make the Salsa
- In a large bowl, add all ingredients and toss to combine. Cover and refrigerate until ready to serve.
Notes
- We're using fresh pineapple but in a pinch, you could use frozen or the canned kind.
- Chopping the vegetables: Try to chop most vegetables about the same size so that the flavors don't compete with each other.
- This recipe makes a large bowl but it halves or doubles pretty easy depending on the occasion.
- Storing: Store in an airtight container in the refrigerator for up to four days. If you need to store it for longer than that, you can freeze it in an airtight container or freezer bag for up to six months.
Nutrition
Serving: 2tacos | Calories: 416kcal | Carbohydrates: 39g | Protein: 26g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 172mg | Sodium: 581mg | Potassium: 256mg | Fiber: 5g | Sugar: 14g | Vitamin A: 14IU | Vitamin C: 100mg | Calcium: 13mg | Iron: 22mg