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–+ servings
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.

Pineapple Salsa

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Prep Time 15 minutes
Total Time 15 minutes
Yield 2.5 cups

Ingredients
 

  • 2 cups pineapple, peeled and diced into small pieces (~10oz)
  • 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

  1. Combine all ingredients in a mixing bowl. Enjoy right away, or cover and refrigerate until ready to use. The salsa may be served chilled or at room temperature.
  2. Storage: While you can refrigerate and enjoy any leftovers over a few days, I find this salsa to be best the day it is made. Over time, the pineapple releases its juices and will make the salsa more liquidy.

Notes

*I like a sweet bell pepper here, and red is sweeter than green. For a rainbow of colors if you have them on hand, you can combine the red with yellow and orange. This is especially easy if you purchase a bag of the assorted mini bell peppers. 
**Jalapeño peppers can vary greatly in size; for a more precise measurement, I use about 2½ tablespoons, finely minced. You can keep the seeds and veins for some heat or remove for a mild salsa. Or remove the seeds, reserving them, and add them back to taste. No jalapeño? Feel free to use a Serrano pepper or simply add a pinch or two of cayenne pepper or red pepper flakes to taste. 
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