Pineapple Salsa, Dad

Pineapple Salsa, Dad Recipe

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Megan Stewart


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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Makes about 4 cups
No-Cook or Other


  • 1
    small to med size pineapple, peeled and cored
  • 3/4 c
    minced red onion
  • 1 c
    chopped fresh cilantro (we have also used coriander)
  • 1 Tbsp
    rice wine vinegar, or white vinegar (rice wine is better)
  • 1/2 tsp
    ground cayenne pepper, or to taste
  • ·

How to Make Pineapple Salsa, Dad


  1. Coarsely 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.
  2. NOTE: I have even used canned pineapple chunks, and it works well so you can have this when fresh pineapple isn't in season!

Printable Recipe Card

About Pineapple Salsa, Dad

Course/Dish: Fruit Appetizers
Main Ingredient: Fruit
Regional Style: American

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