Pineapple Salsa

August 25, 2014

pineapple salsa

I know what you must be thinking. Two back-to-back salsas—what is this craziness? And I must admit, most of me is thinking the exact same thing. I’m really not a salsa kind of girl. My refined tastes typically lead me straight to the ketchup. It’s just my instinctual fancy demeanor.

But, friends, this is no ordinary salsa. If you’ll recall from our earlier exploits with Tomato and Avocado Salsa, fresh tomatoes and cilantro kill my desire to eat and/or make salsa. This, however, is no ordinary salsa. It’s my kind of salsa. What does that mean? Well, simply put, there are no tomatoes or cilantro. 

You may now be thinking, but is it really salsa then? Today, we’ll say yes. After all, I’m running the show around here and I want to believe that I can like and enjoy salsa. 

It’s now a definitive yes. This is salsa. And you will like it.

The mixture is really quite simple. It’s just pineapple, cucumber, green onion, jalapeño, parsley and lime juice. Together, it’s a great combination of sweet and spicy with the added essential freshness cucumbers. It feels like summer in every bite. 

This salsa topped our homemade fish tacos. It was a nice change up to a typical tomato-based dressing. I really like a little sweetness in just about everything, especially if there is any spiciness, and this salsa delivers on all fronts.  


Pineapple Salsa
A simple salsa that is a great combination of sweet and spicy with the added essential freshness cucumbers. The perfect option if you don't like tomatoes or want to try a new salsa.
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  1. I cup chopped fresh pineapple
  2. 1/2 cup chopped seeded and peeled cucumber
  3. 1/4 cup chooped green onions
  4. 1/4 cup chopped fresh parsley
  5. 2 tablespoons minced jalapeno pepper
  6. 1 tablespoon fresh lime juice
  7. 1 teaspoon olive oil
  8. 1/8 teaspoon salt
  1. Combine the above ingredients in a small bowl. Cover and chill for at least 1 hour.
Adapted from Cooking Light
Adapted from Cooking Light

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