We love this easy pineapple salsa recipe with avocados, jalapeño, red onion, and fresh lime. Fresh pineapple is best in this salsa, but canned pineapple that has been drained will work in a pinch. If using fresh, when buying look for a large pineapple that has shades of yellow or gold on the skin and has a mild scent of sweet pineapple. Serve this pineapple salsa with chips or on top of burgers, grilled pork, chicken or with seafood.
1 cup finely chopped red onion (1/2 a large onion)
2 jalapeños, or to taste
1 medium pineapple, peeled, core removed and cut into 1/4-inch pieces (5 cups)
1 medium avocado, peeled and cut into 1/4-inch pieces
1 lime, zested and juiced
1/3 cup loosely packed cilantro leaves and tender stems, chopped
1/4 teaspoon sea salt
Add chopped red onion to a small bowl and cover with warm water. Set aside for 5 minutes. Drain then rinse.
Depending on how spicy you want the salsa to be, deseed and remove the white membrane of one or both jalapeños. Or for a mild-medium salsa remove the seeds and membrane for both peppers. Mince the jalapeños finely.
Toss pineapple, avocado, red onion, jalapeños, lime zest, lime juice, cilantro, and the salt to a large bowl until well mixed. Taste then adjust with more salt if necessary.