Pineapple Chile Salsa

Lynnda Cloutier


Sweet pineapple, wit its tropical overtones and acidic bite, makes a terrific salsa for shrimp, grilled sausage, Won Ton crisps or baked tortilla chips

★★★★★ 1 vote


1/2 ripe pineapple
1/2 cup chopped red bell pepper
1/3 cup coarsely chopped cilantro
1/4 cup thinly sliced scallions
3 tbsp. fresh lime juice
1 1/2 tsp. finely chopped fresh jalapeno pepper
1/8 tsp. salt

How to Make Pineapple Chile Salsa


  • 1Trim top and bottom from pineapple half. Split in half lengthwise and remove tough center core. Slice off the skin and remove the eyes. Cut the pineapple into 1/2 inch dice and put in a medium bowl. There will be about 2 1/2 cups. Add bell pepper, cilantro, scallions, lime juice jalapeno and salt to the pineapple. Toss gently to mix. Transfer to a small bowl and serve at once or cover with plastic wrap and refrigerate for up to 4 hours. Serves 10 to 12
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About Pineapple Chile Salsa

Course/Dish: Fruit Appetizers