Pineapple Salsa

By Sam Sifton

Published October 28, 2017

  • Peden & Munk for The New York Times. Food Stylist: Maggie Ruggiero. Prop Stylist: Amy Wilson.
Media 1 of 1
Total Time
10 minutes
Rating
5(572)
Comments
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This is a simple salsa with a bright acidity, one that you could temper with some diced mango if you like. I’ve called for a single jalapeño. You could use two if you like. Just keep all the flavors in balance – sweet, salty, sour and fiery. It’s terrific on pork and with grilled fish, on tacos or as an accompaniment to breakfast eggs.

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Ingredients

Yield:6 to 8 servings

  • 2 teaspoons chile powder

  • 1 teaspoon salt

  • ½ teaspoon ground coriander

  • ½ medium pineapple, peeled, cored and cut into dice

  • 1 medium red onion, peeled and diced

  • 1 jalapeño, seeded and diced

  • 1 tablespoon lime juice, or to taste

  • ¼ cup chopped fresh cilantro leaves

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

9 grams carbs; 37 calories; 1 gram fiber; 175 milligrams sodium; 1 gram protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, mix together the chile powder, salt and ground coriander.

  2. Step 2

    In a medium bowl, toss together the pineapple, onion and jalapeño, then add the lime juice and cilantro leaves, and season to taste with the spice mixture.

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Ratings

5 out of 5
572 user ratings
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Comments

esther

will canned pineapple work?

Naf

OMG! This tasted amazing. The only thing I would change in reduce chile powder to 1/2 tsp. I love spicy food but I added 1 tsp chile and it was very spicy. The Jalapeno is enough to give the punch whenever you take a bite.

DH

Used canned pineapple and Tajin (instead of the chili powder, salt and ground coriander) and it was delicious.

Laura B

Amazing, I ate it all in 2 days. I can’t wait to make it again.

MDn NC

I used canned pineapple and added some grated ginger and grated garlic and let it marinate overnight. I served it over grilled Tuna steaks and it was delicious. It would only be better with fresh pineapple - next time.

Lucy

Great way to use a rather blah flavored pineapple. Cut back on the jalapeño cause I’m a wimp, but otherwise followed this recipe. A keeper!

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