Ingredients
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- 1½ cups fresh pineapple, diced into ¼-inch pieces
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- ½ cup red bell pepper, finely diced
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- ¼ cup red onion, finely chopped
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- 1 medium jalapeño, seeds removed and minced (or leave seeds for more heat)
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- ¼ cup fresh cilantro, chopped
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- Juice of 1 lime (about 2 tablespoons)
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- ½ teaspoon kosher salt
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- Optional: 1 teaspoon honey (for extra tart pineapple)
Instructions
Cut off the top, bottom, and skin of the pineapple. Slice it into quarters lengthwise and remove the tough core. Dice the pineapple flesh into small, even ¼-inch chunks. You’ll need about 1½ cups total.
Tip: If using canned pineapple, drain well and pat dry with a paper towel to avoid extra moisture in the salsa.
Remove the stem and seeds from the red bell pepper. Slice it into thin strips, then dice finely. You want pieces about the same size as the pineapple so the salsa is easy to scoop.
Peel the onion and finely dice ¼ cup worth. If you prefer a milder onion flavor, soak the chopped pieces in cold water for 10 minutes, then drain and pat dry before adding.
Trim off the stem, slice the jalapeño in half lengthwise, and scrape out the seeds and membrane (unless you like it spicy!). Mince the pepper as finely as possible.
Rinse a small bunch of fresh cilantro, pat dry, and finely chop just the leaves to measure about ¼ cup. Discard thick stems.
In a medium mixing bowl, combine the pineapple, red bell pepper, red onion, jalapeño, and cilantro. Squeeze the juice of one lime directly over the top and add the salt. If your pineapple is very tart, stir in a teaspoon of honey for balance.
Cover the bowl with plastic wrap or place in an airtight container. Refrigerate the salsa for 15–30 minutes to allow the flavors to develop and meld together.
Before serving, give it a good stir. Serve chilled with a big bowl of tortilla chips, or pile high over warm nachos loaded with melted cheese.
- Prep Time: 15 minutes
- Cook Time: N/A