This quick recipe for pineapple salsa couldn’t be easier to make and reminded me of summer when I ate it, which was nice to think about considering the cold weather we’ve had here in the Northeast as of late. I originally made this as an accompaniment to eat with seared tuna steaks that were been marinated in soy sauce, ginger, and other Asian-inspired ingredients. It would also be great with swordfish, mahi mahi, or quesadillas, too. And, there is also the obvious: eat it with some tortilla chips.
Apologies for the awful cell pic. I would have liked to make an attractive plate of something and take a more aesthetically pleasing picture, but the salsa was mostly gone by the time I thought about posting the recipe and taking a picture. Maybe next time. I guess what I am saying is the flavors will be better after refrigerating overnight, but you could certainly do what I did and devour it right away. Some re-seasoning with salt and pepper might be necessary if it was in the fridge, as cold tends to dull flavors.
You could always substitute diced mango or strawberries in place of the pineapple for more versatility, but whatever you do, don’t replace the cilantro with parsley. I know some suggest doing that, if you don’t like cilantro, but in this case, just… no. If you don’t like cilantro, give it another try. If you don’t like it after a second time, seriously, try it again. Try it until you develop a taste for it. To me, there is nothing that can replace cilantro’s fresh flavor that somehow is grass-y and lime-y at the same time.
Quick & Easy Pineapple Salsa
1 container (approximately 16oz) cubed pineapple, roughly chopped into small pieces
2 or 3 scallions, sliced on the bias
1 red bell pepper, finely diced
Juice of one lime
1 jalapeño, seeded and finely diced
Cilantro, finely chopped
Coarse sea salt
Fresh ground pepper
Combine pineapple, scallions, lime juice, and bell pepper in a medium-sized mixing bowl. Add jalapeño, salt, and pepper to taste and finish with chopped cilantro. Stir all ingredients and refrigerate until ready to serve.