Pineapple Salsas

This post contains two Pineapple Salsa recipes.

• Down-Island Salsa - Cooking Light (1997)

• Pineapple Salsa - The Cookbook Smasher (2008)

Dole has tips about selecting a fresh pineapple. Here's a video about cutting a fresh pineapple.

Image credit

If carambola ("starfruit," photo above) is unavailable for this recipe, increase the mango from 1 to 2 cups. 

Down-Island Salsa ingredients

Makes about 4 cups, or about 6 (2/3 cup) servings

1/4 cup firmly packed brown sugar
3 Tbsp white rum
2 Tbsp fresh lime juice
1 tsp minced seeded serrano chile
4 cups (1-inch) fresh pineapple cubes
1 cup diced peeled ripe mango
1 cup carambola (star fruit), halved lengthwise and thinly sliced

Down-Island Salsa directions

In a large bowl, combine first three (3) ingredients; stir well. Add remaining ingredients; toss to coat. Chill at least two (2) hours before serving at room temperature.

Cooking Light

Source: Cooking Light. Jan. 1997: 85. Time Inc. Lifestyle Group. Print.

Photo: Brett Moore

Fresh pineapple is best, however, you can substitute canned chunked pineapple in this recipe.

Pineapple Salsa ingredients (6)

Servings not stated

1.5 cups (1/2-inch) pineapple cubes or mango cubes
1/4 cup orange bell pepper, diced
1 Tbsp jalapeno, finely minced
1/4 cup cilantro, chopped
2 Tbsp freshly-squeezed lime juice
1/2 tsp Kosher salt

Pineapple Salsa directions

Combine in a medium bowl. Taste and adjust seasoning.

Serve with chips or top baked fish or grilled chicken.


Very slightly adapts Rachel, "Pineapple Salsa." The Cookbook Smasher. n.p. 10 Feb. 2008. Web. 26 Apr. 2015.


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Index
Appetizers and Snacks > Salsas
Pineapple


Page Last Modified 13 June 2015