Sweet and savory with a hint of heat, this vibrant salsa adds flavorful appeal to fish, tacos, pork, lamb, and grilled meats of all kinds.
Grilling is the perfect way to get a great dinner on the table quickly. Marinades are wonderful, but sometimes I don’t think far enough in advance for them.
With a salsa, the meat can be grilled with a simple sprinkle of salt and pepper with the salsa spooned overtop upon serving. If you have a spice rub on hand, that is a quick way to layer the flavors, adding interest and complexity.
I originally created this one pair with grilled rosemary lamb chops, thinking of the mint flavor that compliments lamb so well. Over the years, I’ve found this salsa to be equally delicious on pork, chicken, and fish – almost any meat hot off the grill!
How to use pineapple salsa:
- Spooned over fish, lamb, pork, or chicken
- With shrimp
- As a dip with tortilla chips, alongside guacamole if you like
- As a relish for pork burgers or pulled pork sandwiches
- On tacos
- As a salsa for burrito-type bowls – I like to mix rice; chicken, shrimp, pulled pork, or beef; and perhaps some avocado and Cumin Lime Slaw for a flavor-packed meal. Top with some crushed tortilla chips for a hint of crunch!
The salsa is shown above with Mexican Flank Steak, Cumin Lime Slaw, and my favorite way to cook brown rice. You could swap the steak with chicken, shrimp, or pork, add greens, and/or use a different variety of rice or another grain of choice. Chopped avocado and a sprinkle of crunched tortilla chips also complement a bowl like this quite nicely.
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Pineapple Salsa
Ingredients
- 2 cups pineapple, peeled and diced into small pieces
- ¾ cup red pepper, small dice
- ¼ cup red onion, minced
- 2 tablespoons mint or cilantro, minced
- ½ -1 jalapeño pepper, minced*
- 2 tablespoons (30ml) freshly squeeze lime juice + the zest of 1 lime
- 1 tablespoon (20g) honey
- sea or kosher salt (I use a touch over ¼ teaspoon)
Instructions
- Combine all ingredients in a mixing bowl. Check for seasoning then cover, and refrigerate until ready to use. Serve chilled or at room temperature.
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