Fresh Pineapple Salsa tantalizes the taste buds with a tropical flair! (Cue Bob Marley!) A margarita or mojito might be the perfect compliment with a grilled dish to accompany this treasure! You must share with your closest friends. They will be back for more! This is a favorite of my teacher friends who dream of summer when it seems so far away. Especially a favorite of my dragonfly friend, Terry.
A few years ago, I was a Pampered Chef consultant. The recipe below is one from their Season’s Best cookbooks, with slight variations. I state that I use an English cucumber instead of a “seedless” and I use “kosher” salt. I have collected a variety of tools through my association and parties I’ve attended . One of my favorites comes in quite handy when preparing this salsa.The Pampered Chef pineapple slicer makes the job of preparing the pineapple so simple! It’s like a huge apple corner-slicer! BAM! Done! I pushed out the core and the two pineapple halves. Standing each half upright, I made about 5 slices on each. I laid it back down on the cutting board and proceeded to dice each, in a stack, and the picture below with all the fabulous ingredients shows you the outcome.
With everything together, all I need to do now is to diced the onion, juice the lime and sprinkle on some kosher salt. Gently toss the ingredients in a bowl until evenly distributed. I placed the finished product in a bamboo bowl with a bamboo spoon ( also Pampered Chef products) to serve to guests. Either dip a chip or spoon it! Just share and enjoy it!
Serves: 16 servings
- 2 plum tomatoes, seeded and diced
- ½ small red onion, finely diced
- ⅓ of one English cucumber, diced
- 1 jalapeno, seeded and finely diced
- ½ of one fresh pineapple, cored and diced
- 1 lime, juiced
- ½ t. kosher salt
- ½ cup lightly packed chopped cilantro
- Combine the diced ingredients together in a glass bowl.
- Sprinkle the top with the juice of 1 lime. salt and cilantro.
- Lightly toss again to combine flavors.