A little bit spicy and a little bit sweet, this easy to make Pineapple Salsa really has it all: sweet pineapple and bell peppers, spicy jalapenos, fresh cilantro and lime juice, and more!
Lay the pineapple on its side and use a large, sharp knife to cut the top and the bottom off. Make a cut about 1/2 an inch or a little less off away from the the top and the bottom.
Stand it up on the bottom cut side and slice the outer skin layer off. Start at the top and cut down along the shape of the pineapple. Try not to cut too deep so you can save as much of the sweet flesh as possible. Slice off the “eyes” that are deep and brown. Tiny lighter ones are fine to leave.
Keep the pineapple standing and slice it lengthwise down the middle to create two halves. Cut each half lengthwise down the middle to create quarters.
Locate the thick core at the center corner of each quarter and slice it off.
Dice the flesh of the pineapple into small pieces and place into the bowl.
Pineapple Salsa:
Dice onion, bell pepper, and jalapeno and decide if you want to discard jalapeno seeds of keep them. Jalapeno seeds hold most of the spice of the chili pepper, so keeping them will make salsa much spicier.
Add diced vegetables to the bowl with pineapple and add minced cilantro, lime juice, salt, and cayenne pepper.
Mix everything well and either serve or store.
Optional: Taste to see if you need to add any more sweetness! If the pineapple is not as sweet as you’d like it, add a tablespoon of agave nectar or honey.
Storing:
Store pineapple salsa in an air-tight food storage container, in the refrigerator. Properly stored, this salsa should be good for up to 4 days.