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5 from 1 vote

Tropical Pineapple Salsa

I thought we should dip into a Tropical Pineapple Salsa to jazz things up a bit and celebrate Cinco de Mayo!
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Condiment
Cuisine: Mexican
Servings: 4 people
Author: Gaby Dalkin

Ingredients

  • 1 Hass avocado
  • 1 cup diced fresh pineapple ¼-inch pieces
  • ¼ cup finely diced red onion
  • 2 thinly sliced scallions green parts only
  • 2 tablespoons finely chopped red jalapeño chile pepper
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • Coarse salt and freshly ground black pepper to taste
  • Tortilla chips for serving

Instructions

  • Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and cut the avocado into ¼-inch pieces. Transfer the avocado to a bowl.
  • Add the diced pineapple, red onion, scallions, jalapeño, cilantro, and lime juice. Toss to combine and season with salt and pepper.
  • Let the salsa chill for 30 minutes in the refrigerator before serving. Serve with tortilla chips.

Notes

I will never not recommend frying up your own tortilla chips. But you can also pick up your favorites from the store or use this on top of tacos.

Nutrition

Calories: 111kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 6mg | Potassium: 349mg | Fiber: 4g | Sugar: 5g | Vitamin A: 236IU | Vitamin C: 38mg | Calcium: 20mg | Iron: 1mg