Top your proteins with this Spicy Pineapple Salsa or dip your fried green plantains to give them an extra kick of flavor!

A spoonful of spicy pineapple salsa.

When I’m in a hurry to get something – anything –  in my belly, I grab some cooked protein (e.g. Slow Cooker Kalua Pig) and top it with a potent flavor booster, like spicy pineapple salsa. This sweet, crunchy, spicy, sour, and juicy condiment elevates everything you spoon it on. Plus, it keeps for a few days in the fridge. Emergency flavor booster + emergency protein = happy mommy.

Time to make Spicy Pineapple Salsa!

Makes 2 cups

Ingredients:

  • 1½ cups (340 grams) diced pineapple
  • 1 Persian cucumber, peeled, diced and seeds removed
  • 1 jalapeño pepper, diced (remove ribs and seeds if you can’t stand the heat)
  • ¼ cup diced red onion
  • ¼ cup minced cilantro
  • 2 tablespoons extra virgin olive oil
  • Juice from 1 lime
  • Kosher salt
  • Freshly ground black pepper

Method:

Combine everything in a bowl and season to taste with salt and pepper.

That’s it.

A bowl of spicy pineapple salsa.

What? You want to see the step-by-step photos and play-by-play color commentary? Then keep reading after the jump…

You can start with a fresh pineapple…

A closeup of a pineapple.

…but I don’t have time or the patience to carve out the “eyes” and chop it up.

A half trimmed pineapple on a cutting board with a knife laying beside it.

If you wanna do it, feel free to knock yourself out.

Since I’m lazy, I normally pick up a package of cubed pineapple at Trader Joe’s or my neighborhood grocery store.

A plastic container packaged with pineapple.

You still have some chopping to do, but it’s much less work.

Finely chopped pineapple on a cutting board.

Next, grab a Persian cucumber – a mini seedless cucumbers that you can find at most grocery stores. You can substitute half an English cucumber or a regular cucumber because you’re peeling it and removing the middle.

A closeup of a Persian cucumber.

Even though Persian cukes are seedless, I scoop out the soft center before dicing it, so the salsa doesn’t get too water-logged.

Finely chopped Persian cucumber on a plate.

To spice up the salsa, I add a diced jalapeño pepper. You can vary the heat by removing the seeds and ribs (mild) or replacing it with a habanero pepper (sweat-producing spicy). 

If you’re making a kid-friendly salsa, whack off the stem…

Someone chopping off the end of a jalapeño.

…and cut around the seeds and ribs….

Someone cutting off the flesh of a jalapeño, avoiding the seeds and rib.

Someone thinly slicing the jalapeño skin for spicy pineapple salsa.

…before dicing it up.

Someone finely dicing the jalapeño for spicy pineapple salsa.

Grab a red onion and dice up a quarter of it.

Someone cutting off the top of a red onion.

Diced red onion and jalapeño in small ramekins.

If you add too much, the onion flavor will be overwhelming. Your breath will make your spouse and kids cry, which is fun for only a few minutes.

Lastly, chop up the cilantro…

A ramekin filled with cilantro.

Someone finely chopping up cilantro for spicy pineapple salsa.

…and mix everything together in a medium sized bowl.

Someone pouring the diced pineapple into a bowl for spicy pineapple salsa.

The ingredients for spicy pineapple salsa in a large bowl.

The ingredients for spicy pineapple salsa in a large bowl.

Someone sprinkling on chopped cilantro in a bowl for spicy pineapple salsa.

A single lime in a bowl.

Someone squeezing lime into a bowl with the ingredients for spicy pineapple salsa.

Someone pouring in oil into a bowl with the ingredients for spicy pineapple salsa.

Someone sprinkling salt into a bowl with the ingredients for spicy pineapple salsa.

Someone mixing together the ingredients in a bowl for spicy pineapple salsa.

Always season to taste with salt and pepper.

Pretty easy, huh?

A bowl of spicy pineapple salsa with a wooden spoon.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

Spicy Pineapple Salsa

5 from 2 votes
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings 2 cups
Spicy Pineapple Salsa is a sweet, crunchy, spicy, sour, and juicy Whole30 condiment that elevates everything you spoon it on.

Ingredients 
 

  • cups 340 grams diced pineapple
  • 1 Persian cucumber peeled, diced and seeds removed
  • 1 jalapeño pepper diced (remove ribs and seeds if you can’t stand the heat)
  • ¼ cup diced red onion
  • ¼ cup  minced cilantro
  • 2 tablespoons extra virgin olive oil
  • Juice from 1 lime
  • Kosher salt
  • Freshly ground black pepper

Instructions 

  • Combine everything in a bowl and season to taste with salt and pepper. That’s it!

Nutrition

Calories: 207kcal | Carbohydrates: 21g | Protein: 2g | Fat: 14g | Fiber: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

Other Recipes You May Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating