Pineapple Salsa

Ever since I was a little girl, I have always loved pineapple. My favorite snack as a child was pineapple chunks in a can. I would eat the chunks and then drink the juice. I had no idea until I was older that there was such a thing as fresh pineapple. It’s so good!

I created this recipe for Pineapple Salsa as a topping for my Instant Pot Pineapple Carnitas. It goes really well with them. But, you can use it for so many other things. It would be great on seafood or you can just eat it with tortilla chips.

You can easily cut your pineapple with a knife, but I got an awesome tool for really cheap that makes it even easier. You just cut the top of the pineapple off, then insert the tool and twist until it cores and slices the whole pineapple right out of the shell. It’s also great if you want to save the shell to use as a fancy serving dish. Using the tool keeps the shell intact.

Start by dicing your pineapple as tiny as you can. You could use canned or frozen and thawed if you don’t have fresh. But, fresh is so much better! You want about 3 cups of diced pineapple. You also need to dice your onion tiny. If you’re using fresh cilantro, you will need to chop that up tiny also. You can use freeze dried if you need to. You probably need a little less if using freeze dried though. Once everything is diced, you just mix all of the ingredients together. Super easy! You can eat it immediately or refrigerate it for a while. Refrigerating it gives it time for the flavors to mix together more, but it also makes it juicier. I just use a slotted spoon to scoop it after it’s been sitting so that I don’t get as much juice. It doesn’t change the taste, but it’s messy.

Let me know what you tried this salsa on and how it was!