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  • Writer's pictureMechelle

Tangy Pineapple Salsa

Updated: Nov 1, 2021

What’s in a topping? We may think that the main ingredient makes the dish but the topping seals the deal!! Think about the sauce on Jamaican brown stew chicken, mushroom sauce over grilled steak, or grilled cherry tomatoes over steamed asparagus – the topping can easily make or break the dish. Even as an accent, it plays an important part. I love how salsa adds freshness, color, texture variation, tang, and crunch to a dish. Here I used celery to add more of a crispy and crunchy texture. Follow this recipe for a quick and easy way to add pizzazz to the top of seafood, grilled chicken, or vegetables. This can also be eaten solo as a palette cleanser throughout the day.


Prep Time: 10 minutes

Cooking Time: 5 minutes

Total Time: 15 minutes


Ingredients

1 cup Fresh Pineapple, chopped

1 tsp. Red Pepper Flakes or ½ tsp. fresh Scotch Bonnet, minced

1 mini Bell Pepper, diced

1/8 cup Celery, minced

1 stalk Scallions, diced

1 Lime, freshly squeezed

½ medium Beefsteak Tomato, diced

½ tsp. Sea Salt

1 tsp. Fresh Curly-Leaf Parsley, minced (or Cilantro)

Prep: Prep all produce and place on the side.


Directions: Place all produce in a medium-size bowl. Add seasonings and lime juice. Mix well and season to taste.


Tips:

· Scotch bonnet or bird pepper provides a deeper level of heat.

· The acid of the lime neutralizes the sweetness of the pineapple so that it's not overpowering.

· Mango can be used as a milder substitute or for those who are allergic to pineapple.

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4 Comments


Mechelle
Mechelle
May 18, 2020

Definitely! This would be perfect for that dish.

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Laura Stanley Scalone
Laura Stanley Scalone
May 18, 2020

Ooooh I bet this would be really good over some fish and rice... :)

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Mechelle
Mechelle
May 14, 2020

Yes, same for me! I find it refreshing and tantalizing. Thank you for reading!

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phrasedllc
May 13, 2020

Pineapple is one of my favorite things to eat, so I'm delighted to find this pineapple salsa recipe. Thank you for sharing.

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