Want something tart and sweet to accompany your BBQ’s or steaks? Pineapple salsa perfectly suits to complete the tandem. For this recipe, fresh pineapple would do best. If you have fresh pineapples in your area, grab the opportunity to make this salsa. For those who don’t have fresh pineapples in their area, you can use canned or frozen pineapples.
- 1 cup of fresh pineapple,finely chopped
- 2 tbsp. of purple onion,finely chopped
- 2 tbsp. of green onion,finely chopped
- 1 tbsp. ofred bell pepper, finely chopped *optional
- 1 tbsp. of fresh cilantro,finely chopped
- 2 tbsp. of jalapeno pepper, finely minced *optional
- 1 tbsp. of honey
- 1 ½ – 2 tbsp.juice of 1 fresh lime
- a dash ground red pepper, cayenne or chipotle
- ¼ tsp. of black pepper
- Incorporate all ingredients into a medium sized bowl, blending them well.
- Transfer into an airtight glass container and refrigerate for an hour or overnight to blend the flavors.
- You can substitute poblano pepper for jalapeno.
- The pineapple salsa has a shelf life of up to 3 days.
- You can substitute canned pineapple chunks or frozen pineapple if fresh pineapples are not available in groceries.
- You can use any kind of sweet pepper in place of red bell pepper.
- If you’re having a BBQ party, you can do this recipe instantly. You can try to barbecue the pineapple (fresh slices not chunks) first before chopping them. It will then have a slight smoky flavour.
- Preparation : 10 minutes
- Serving : 1 1/3 cups