pineapple salsa, dad
Dad said this is a great topping for grilled fish or chicken, and I have to say I agree with him. I add more onion, use the rice wine vinegar (unless I'm out then I use plain old vinegar) and go easy on the cayenne (but I put the original amount in the recipe). You will love this! So much, that you might just make it for an appetizer with tortilla chips!
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prep time
cook time
method
No-Cook or Other
yield
Makes about 4 cups
Ingredients
- 1 - small to med size pineapple, peeled and cored
- 3/4 cup minced red onion
- 1 cup chopped fresh cilantro (we have also used coriander)
- 1 tablespoon rice wine vinegar, or white vinegar (rice wine is better)
- 1/2 teaspoon ground cayenne pepper, or to taste
- - salt
How To Make pineapple salsa, dad
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Step 1Coarsely chop pineapple, put into a colander and drain about 5 min. Then combine all in a bowl, stir to combine, cover and refrigerate 1 hour, up to several hours.
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Step 2NOTE: I have even used canned pineapple chunks, and it works well so you can have this when fresh pineapple isn't in season!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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