Late Tuesday night we finally arrived home after spending 10-days in Southern California finishing off our family vacation cruising up the West Coast disembarking in Vancouver B.C. This was my third cruise and unfortunately the weather was unkind while we were at sea. For 3 nights straight we swayed back and forth while walking down hallways, sleeping, and eating. Even though I’ve been home for a few days, my body is still swaying even if I’m sitting absolutely still.
Our vacation was a blast. Beaches, Disneyland, more beaches, and just being together was time well spent. However, there is nothing better than going to sleep and waking up in my own bed. The first thing I noticed the next morning were that my tulips bloomed while we were gone and my herb container garden was thriving, which inspired me to make this salsa just so I could clip off some cilantro.
Surprisingly, I couldn’t wait to get in the kitchen and start cooking again. Wanting to use up some leftover canned pineapple chunks we had, I decided to make pineapple salsa.
Pineapple salsa is similar to the more traditional pico de gallo salsa made with tomatoes. In fact, this recipe is pretty much pico de gallo except it is made with pineapple. Ideally you will want to use a juicy and ripe pineapple when making this but canned chunks work just fine.
I love to eat this salsa with corn chips but you could easily use it to top off grilled chicken or your favorite white fish. Enjoy!
- 2 cups chopped pineapple
- ½ medium sweet onion, chopped
- ½ red bell pepper, chopped
- 1 small jalapeno, seeds removed and chopped finely
- ¼ cup chopped cilantro
- Fresh squeezed juice from one lime
- Mix all the ingredients except for the salt in a medium bowl until the ingredients are evenly distributed. Season with a pinch of salt.
- Cover the bowl and place it in the refrigerator for at least one hour before serving.