Pineapple Salsa
This quick pineapple salsa is made with caramelized fresh pineapple and brown sugar for a smoky depth, balanced with crisp bell peppers, jalapeños, and fresh lime juice. This recipe makes about 3 cups.
Servings: 8 people
Calories: 61kcal
Ingredients
- ½ of a fresh ripe pineapple
- 1 tablespoon brown sugar plus more as needed, for sprinkling
- Olive oil for brushing
- 1 red bell pepper, diced seeds removed
- ¼ cup finely diced red onion
- ¼ cup fresh cilantro, finely chopped
- 1 jalapeño, finely diced seeds removed
- 1-2 limes, juiced
- Salt and pepper to taste
Instructions
- Slice the pineapple: Slice off the thick skin of the pineapple, then cut into ½-inch thick rings, removing the core. I use a small round cookie cutter, you can remove it later when dicing it too.
- Caramelize pineapple: Brush the pineapple with olive oil then sprinkle brown sugar, on both sides. Over medium-high or high heat, sear in a large skillet or grill pan to caramelize, undisturbed per side to get a nice char. Remove from the pan, then dice. Tip: Don't overcook, using high heat will get you a nice caramelization on the outside quicker without over-cooking the center.
- Combine ingredients: In a serving bowl, combine the diced pineapples, red bell pepper, red onions, cilantro, and jalapeño.
- Season and finish: Squeeze in the juice of 1-2 limes, to taste, and toss to combine evenly. Season with salt and pepper to taste. Serve warm or cold. Enjoy!
Notes
- Pat dry pineapple with a paper towel before cooking to ensure proper caramelization instead of steaming.
- Sear undisturbed over medium-high or high heat. That way, the exterior will caramelize faster without overcooking the center
- If you’d like, remove jalapeño seeds to lower the heat level.
- Optional: Soak diced onions in cold water for 30 minutes to make the onions less strong.
- Make ahead: Prepare up to 24 hours in advance and store in an airtight container in the fridge. Hold the lime juice until just before serving to maintain the crispest texture.
- Do not freeze.
- Make a dip! Pulse the finished pineapple salsa in a food processor to turn it into a scoopable dip to serve with tortilla chips.
- Pineapple: Fresh is ideal, but canned works if patted very dry. Avoid frozen.
- Substitute brown sugar with granulated sugar, but you’ll have more of a crystallized crust.
- Seasoning: Sprinkle with Tajin or chili lime seasoning for extra flavor.
- Add-ins: Mix in diced mango, grilled corn, avocado, canned black beans.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Serving: 0.3cup | Calories: 61kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 126mg | Fiber: 2g | Sugar: 8g | Vitamin A: 560IU | Vitamin C: 54mg | Calcium: 17mg | Iron: 0.4mg