Pineapple Salsa

If you ask me, summer meals are best when they are simple, colorful, and full of fresh flavor. This pineapple salsa is a bright and refreshing way to add more fruits, vegetables, herbs, and natural sweetness to your meal without needing heavy dressings, refined sugars, or processed ingredients.

Pineapple brings juicy sweetness along with vitamin C, antioxidants, and bromelain, a natural enzyme that helps break down protein. Bell peppers add more vitamin C, while red onion, cilantro, lime, and jalapeño bring flavor, freshness, and plant compounds that support overall wellness.

This salsa pairs well with grilled chicken, pulled pork, fish, shrimp, tacos, grain bowls, or simple tortilla chips. You can make it crisp and hydrating by adding cucumber or make it more filling and creamier with avocado (healthy fats win!).

It is fresh, flavorful, and perfect for summer gatherings — or for adding a little sunshine to an everyday meal. Enjoy!

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Ingredients

• 1 ½ cups fresh pineapple, small diced

• ½ cup red bell pepper, small diced

• ½ cup orange or yellow bell pepper, small diced

• ⅓ to ½ cup red onion, small diced

• 1 small jalapeño, finely minced, seeds removed for mild

• ¼ cup fresh cilantro, chopped

• Zest of 1 lime

• 2 to 3 tablespoons fresh lime juice

• ½ teaspoon sea salt, plus more to taste

Optional

• ½ cup small, diced cucumber - if you want it extra fresh, juicy, crisp, and hydrating.

  • I’d use this version for tortilla chips, grilled chicken, fish, shrimp, tacos, or a summer cookout.

  • Add it right in with the pineapple and peppers.

• 1 ripe but firm avocado, small diced - if you want it creamier and heartier

  • I’d use this version for tacos, bowls, grilled chicken, fish, or shrimp.

  • Add avocado right before serving so it doesn’t brown. Gently fold it in at the end.

Instructions

• In a medium bowl, combine pineapple, bell peppers, red onion, jalapeño, cilantro, lime zest, lime juice, and salt.

• Stir gently, then taste. Add more lime juice or salt if needed.

• Let sit for 10–15 minutes before serving so the flavors come together.

• For the cucumber version, mix the cucumber in with the base ingredients.

• For the avocado version, make the base salsa first, then gently fold in the avocado right before serving.

Storage

• The base salsa and cucumber version keep well in the fridge for up to 3 days.

• The avocado version is best eaten the same day, ideally within a few hours.