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Whoohoo it’s summertime!
There are two things I love most about summertime food: 1) Grilling food and eating outside 2) all the fresh fruit in the world. I could probably go on and on for a year about how much I love the abundance of summertime fruit.
It’s really difficult for me to pick a favorite fruit. I am pretty sure it changes every time I go to the grocery store during the summer depending on what catches my eye. I suppose you could say this week it is pineapple.
Funny story: last week I was testing a coconut shrimp recipe (coming soon), and made this pineapple salsa to dip the shrimp into. Although both the coconut shrimp and the pineapple salsa were delicious, they didn’t really work well together. The chunky pineapple salsa didn’t really stay on the shrimp very well. Go figure.
Solo, both were scrumptious. I just knew that the pineapple salsa needed its own spotlight. It was that good.
This salsa is just as easy to make as it is delicious. Throw everything in the food processor and pulse a few times. The hardest part is cutting the pineapple up and not eating it all before it makes it to the food processor.
The pineapple salsa is best served with some homemade baked cinnamon-sugar tortilla chips. They are totally optional, but come on! Homemade cinnamon-sugar tortilla chips make everything better. I know you will love this salsa as much as I do. It is bursting with pineapple flavor, naturally sweet, slightly spicy, and perfectly dressed with lime juice, coconut, and cilantro. This salsa is the perfect dish to bring to any backyard bash. It is tropical and totally unexpected.
Enjoy!
Pineapple Salsa
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 mins
- Yield: 2 cups of salsa 1x
- Category: Appetizer, Snack, Side
- Cuisine: Vegan, Vegetarian, Gluten-free
Description
This pineapple salsa is bursting with pineapple flavor, sweet and slightly spicy. Cinnamon sugar chips are the perfect companion.
Ingredients
- 2 cups fresh pineapple, cut into chunks
- 1/2 cup cilantro, chopped
- 1 jalapeno, minced
- 1/4 cup unsweetened, shredded coconut
- Zest of 1 lime
- Juice of 1 lime
- 1/8 teaspoon fine sea salt
- FOR THE CINNAMON SUGAR CHIPS (optional but recommended):
- 4 to 5 whole wheat or soft corn tortillas (if you want this recipe to be gluten-free use corn tortillas)
- 2 teaspoons sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon fine sea salt
- 1 tablespoon melted butter or coconut oil
Instructions
- Place the fresh pineapple chunks in the bowl of a food processor. Pulse 2 to 3 times. Add the remaining salsa ingredients and pulse until everything is well incorporated and the salsa is to your desired texture. I like mine to be a little chunky. Chill.
- FOR THE CINNAMON SUGAR CHIPS (optional but recommended):
- Preheat your oven to 375 degrees. (If you are making these, then be sure to preheat your oven while you are making your salsa).
- Mix the sugar, cinnamon and salt in a small bowl. Use a pastry brush to lightly brush the butter or coconut oil onto each tortilla shell. Sprinkle the tortilla shell with an even coating of the cinnamon and sugar mixture. Use a pizza cutter to cut into triangles. Repeat for as many tortilla chips as you need.
- Place the tortilla chips on a rimmed baking sheet, butter/oil side up. Make sure to spread them out so they aren’t overlapping. Bake in the oven for 3 to 5 minutes, or until they are crispy. Allow to cool before eating.
- Serve the chilled pineapple salsa right away with tortilla chips or the cinnamon sugar chips.
- Store the leftover salsa in the fridge for up to 3 days. Store the chips in a re-sealable plastic bag at room temperature for up to 3 days.
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