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Home » Sauces and Dips » Super Easy Homemade Pineapple Salsa

Super Easy Homemade Pineapple Salsa

Author: Karon Grieve Published : September 2017

Recipe
pinapple salsa pin image
pineapple salsa pin image
ppineapple salsa pin image

If you are still hanging on to the last vestiges of summer then this easy homemade pineapple salsa will be just the thing for any BBQ you might be planning or just as an accompaniment for cheese, cold meats, sausages or chicken.

pineapple salsa in blue bowl

Super easy to make and so refreshing. Don’t you just love a good fruity salsa. It just makes all the other flavours on a plate come to life.

This is sunshine on a plate no matter what time of year it is.

top down shot of small bowl of salsa on table with spoon in dish

Ingredients

All you need for this homemade pineapple salsa is, of course, pineapple. I have used fresh pineapple but you could use tinned pineapple as long as it is in juice and not a sweetened syrup.

Other ingredients are tomatoes, onions, chilli, coriander and a dash of soy sauce. Remember to give it some time in the fridge to let the flavours develop.

plate of baked ham and corn with salsa on side of plate

How to make this pineapple salsa

I love a simple recipe and this is one of the easiest I do.

Chop the pineapple into pieces about 1cm – 1.5cm in size.

I peeled my tomatoes by dunking them into boiling water for 30 seconds to loosen the skins then when cool enough to handle removing the skins. I also scooped out the seeds.

Quite honestly you could just as easily use tomatoes with their skin on and their seeds but you will get a better salsa by just doing this extra wee step.

Finely chop and onion and the chilli and chop the fresh coriander.

Mix all your ingredients in a bowl, season to taste with salt and pepper and set aside in the fridge for at least 30 minutes for the flavours to develop

close up of salsa with spoon in bowl

How to serve this salsa

I love this simple salsa alongside baked ham.

It goes really well with roast chicken too.

Add this to your BBQ table as it’s great with everything from burgers to kebabs.

Serve this salsa stuffed into pittas and all sorts of sandwiches.

How to store homemade pineapple salsa

this will keep in a covered container in the fridge for up to 5 days. You can also freeze the salsa for up to 3 months in a freezer bag or box.

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Looking for more super easy salads/salsas to try at home? Then check these out before you go;

Blackcurrant and mint salsa

Greek panzanella salad with honey and watermelon

Watermelon and feta salad

Beetroot salad with orange and feta

Fried beetroot salad with crispy topping

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
pineapple salsa in blue bowl

Pineapple Salsa

Karon Grieve
Pineapple salsa is super simple to make and taste delightful, perfect for BBQs or with cheese or cold meats, chicken etc
5 from 1 vote
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course salsa
Cuisine Mexican
Servings 4 people
Calories 72 kcal

Ingredients
 

  • 1 cup chopped tinned or fresh pineapple
  • 2 tomatoes peeled deseeded and chopped
  • 1 small onion finely chopped
  • 1/2 red chilli minced
  • 2 tbsp chopped fresh coriander leaves
  • 1 tbsp Soy sauce

Instructions
 

  • Remove the skin from the tomatoes by plunging them into boiling water for about 30 seconds then removing the skin when cool enough to handle. Cut in hlf and scoop out seeds then roughly chop the flesh
  • chop the pineapple into pieces about 1cm-1.5cm in size
  • Mix all ingredients in a bowl and season to taste
  • Cover with cling film and set aside in fridge for 1 hour to allow flavours to develop

Notes

If using tinned pineapple make sure it is in juice and not sweetened syrup
This will keep for up to 5 days in the fridge and can be frozen.
Serve with BBQ and burgers or on the side with baked ham or chicken. This is also really good in sandwiches or pittas.

Nutrition

Calories: 72kcalCarbohydrates: 17gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 547mgPotassium: 499mgFiber: 3gSugar: 10gVitamin A: 331IUVitamin C: 49mgCalcium: 75mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

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pineapple salsa pin image

 

Filed Under: ALL RECIPES, Sauces and Dips, Summer

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