Salsa isn’t just for vegetables. Try this easy, fresh pineapple salsa! Served right inside of the pineapple, it makes for a great centerpiece as well.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Welcome to day two of #SpringSweetsWeek . Since today is also National Chip and Dip Day, I decided to share my fresh pineapple salsa recipe today. Which is also perfect for continuing to watch all the NCAA basketball games this weekend.
One of my two brackets imploded but I’m stilling hanging onto hope for the one! Of course it’s also the one where the only prize is gloating. My bracket entered into the pool one is busted. Figures.
I love making homemade salsa and fruit salsas are not new to me. I’ve made a blend of fruits, strawberry, avocado mango, and peach before. So when I was contemplating what to do with the pineapple I received from Melissa’s Produce it seemed like it was time to add a pineapple salsa to my repertoire.
The best part about making salsa from a fresh pineapple? You can serve the salsa in the pineapple carcass! All you have to do is slice off one side, then carefully cut the flesh out while leaving the outside intact. Once you’ve mixed up the rest of the pineapple ingredients, transfer them back into the shell to serve.
Can you use canned pineapple?
Of course you can (snigger at the pun), but doesn’t fresh taste so much better? Especially in something like this where the flavor is so prevalent. But you do you ;-).
This recipe was made with Melissa’s Produce pineapple and key limes. In the recipe I just state “lime” just in case you cannot locate any. But if you can, I also made sure to give a measurement as key limes are smaller and thus produce less juice.
Check out recipes from other bloggers below. If you haven’t already, please check out the giveaway from our awesome sponsors. You can enter using the widget located at the bottom of this post.
Tuesday #SpringSweetsWeek Recipes
- Blackberry Lavender White Mocha Latte by Jen Around the World
- Chocolate Whiskey Cupcakes by Karen’s Kitchen Stories
- Citrus and Berry Fruit Salad with Honey Lime Dressing by Eat Move Make
- Coconut Lime Swig Cookies by Devour Dinner
- Dessert Charcuterie Board by Nik Snacks
- Fresh Pineapple Salsa by The Spiffy Cookie
- Fresh Pineapple Upside Down Cake by A Kitchen Hoor’s Adventures
- Ginger Pear Mini Loaves with Oat Crumble Topping by Hezzi-D’s Books and Cooks
- Kiwi Creme Brûlée by Cindy’s Recipes and Writings
- Kumquat Cheesecake Bars by Sweet Beginnings
- Lemon Raspberry Bundt Cake by The Carefree Kitchen
- Mini Honey Lavender Coffee Cakes by That Recipe
- Mini Rhubarb Crumb Loaves by Kate’s Recipe Box
- Strawberry Rhubarb Oat Bars by Family Around the Table
- Strawberry Scones by House of Nash Eats
- White Chocolate Raspberry Scones by Blogghetti
We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
One year ago: Carrot Cake Pecan Pie
Three years ago: Pork Chop Parmesan
Four years ago: Oreo Cheesecake Fruit Dip
Five years ago: Lemon Coconut Cake with Blueberry Frosting
Six years ago: Sourdough Blueberry Muffins
Seven years ago: Whole Wheat Scone for One
Nine years ago: Banana Bread French Toast
Ten years ago: Sweet Potato Fries
- 1 lb. fresh pineapple, chopped*
- 1 lb. tomatoes, diced
- 1 red bell pepper, seeded and finely diced
- 1/2 medium red onion, finely diced
- 1 jalapeno, seeded and finely diced (use 2 for more heat)
- 1/2 bunch of cilantro, chopped
- 1 lime, juiced (about 2 Tbsp)
- 1 tsp honey
- 1 tsp salt
- 1/4 tsp black pepper
- Place all ingredients in a large bowl and fold until well mixed.
- If needed, add more salt and pepper to taste.
- Cover and refrigerate until ready to eat!
*If using fresh pineapple, slice off one side then carefully cut out the flesh, leaving the remaining exterior intact for serving.
Source: Adapted from my Jalapeno Peach Salsa.
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