Fresh Pineapple Avocado Salsa
- PREP 15min
- TOTAL 15min
We love this easy pineapple avocado salsa! I love fresh pineapple for this recipe, but you can use drained canned pineapple if that is all you have access to. Serve this simple salsa next to homemade tortilla chips or with your favorite tacos.
You Will Need
1 medium pineapple, peeled, core removed, and cut into 1/4-inch pieces (about 5 cups)
1 cup finely chopped red onion, about half an onion
2 jalapeños, or to taste
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, or more to taste
Directions
Add the chopped red onion to a small bowl and cover with cold water. Set aside for 5 minutes. Drain, then rinse. This tones down the raw flavor of the onion.
For a mild salsa, remove the seeds and white membrane of both jalapeño peppers, and then finely mince. For a spicier salsa, leave some or all of the seeds and membrane.
Add the pineapple, drained onion, minced jalapeños, lime zest, lime juice, cilantro, and salt to a large bowl. Toss well, taste, and then adjust with more salt as needed.
Adam and Joanne's Tips
- Storing: Avocado pineapple salsa is best eaten the same day, as the avocado may begin to brown after a night in the fridge. Without the avocado, the salsa lasts in the refrigerator for up to 3 days, but expect a bit more liquid at the bottom of the bowl.
- Ways to serve it: I love this salsa next to guacamole with a big bowl of tortilla chips, but it is a fantastic taco topping. Try it on our veggie tacos, shrimp tacos, or shredded chicken tacos, or ground pork tacos. It’s also amazing spooned on top of these chicken nachos, grilled swordfish, grilled chicken, and steak!
- The nutrition facts provided below are estimates.