Ingredients
Scale
- 3 cups fresh pineapple, diced into ½-inch pieces (about 1 medium pineapple)
- 2 jalapeño peppers, seeded and finely diced (leave seeds in for extra heat)
- 1 medium red bell pepper, diced into ½-inch pieces
- ½ cup red onion, finely diced
- ⅓ cup fresh cilantro, chopped
- 3 tablespoons fresh lime juice (about 2 limes)
- 1 tablespoon honey or agave nectar
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
Instructions
- Prepare the pineapple: Cut off the top and bottom of the pineapple, then stand it upright on your cutting board. Slice off the skin in downward strips, following the curve of the fruit. Cut the pineapple into quarters lengthwise, then cut out the tough core from each quarter. Dice the pineapple flesh into ½-inch cubes. You should have about 3 cups. Place the diced pineapple in a large mixing bowl.
- Prepare the jalapeños: Wearing gloves if you have sensitive skin, slice the jalapeños in half lengthwise. Use a spoon to scrape out the seeds and white membranes for mild to medium heat, or leave them in if you prefer spicy salsa. Finely dice the jalapeños into small pieces—the smaller you dice them, the more evenly the heat will distribute throughout the salsa. Add to the bowl with pineapple.
- Dice the bell pepper and onion: Cut the red bell pepper in half, remove the seeds and membranes, then dice into ½-inch pieces to match the pineapple. Peel the red onion and dice it finely—smaller pieces work better here since raw onion has a strong flavor. Add both to the mixing bowl.
- Chop the cilantro: Rinse the cilantro and pat dry. Roughly chop the leaves and tender stems—no need to be precise here. Discard any thick, woody stems. Add the chopped cilantro to the bowl.
- Make the dressing: In a small bowl or measuring cup, whisk together the fresh lime juice, honey (or agave), salt, and black pepper until the honey dissolves. Taste and adjust—you want a balance of sweet, tart, and salty.
- Combine everything: Pour the lime dressing over the pineapple mixture. Using a wooden spoon or spatula, gently toss everything together until well combined and evenly coated with the dressing. Be gentle to avoid breaking up the pineapple pieces.
- Rest and serve: Cover the bowl and refrigerate for at least 30 minutes before serving. This resting time allows all the flavors to meld together beautifully and the pineapple to release its juices. Give it a quick stir before serving. Serve chilled or at room temperature with tortilla chips, or use as a topping for your favorite dishes.
Notes
- The heat level of jalapeños can vary significantly. Always taste a tiny piece before adding the entire pepper, and adjust the amount to your preference.
- For the best texture, try to dice all ingredients to a similar size—about ½-inch pieces work perfectly.
- This salsa tastes even better after sitting for a few hours or overnight as the flavors continue to develop.
- If your pineapple is very sweet, you may not need the honey. Taste and adjust accordingly.
- For a smokier flavor, you can quickly char the jalapeños over an open flame or under the broiler before dicing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican-Fusion
- Diet: Vegan
Nutrition
- Serving Size: ½ cup
- Calories: 45
- Sugar: 8g
- Sodium: 150mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg