This pineapple and avocado salsa is so simple to make and wonderful for dipping, adding to tacos and nachos, and totally refreshing for topping grilled fish such as salmon or halibut.
I've tried this pineapple avocado salsa four ways. First, with homemade tortilla chips for dipping, later for topping pan seared cod, and with sourdough toast, like dressed up avocado toast, for breakfast. Finally, I stirred a little into some scrambled eggs. Everything was totally tasty.
I'm pretty sure there are many more delicious ways to use this salsa... breakfast burritos or tacos definitely come to mind.
I love making homemade salsas, including roasted jalapeño (one of my first posts), pico de gallo, tomato and corn chipotle, fresh mango, pear, and grilled fresh pineapple and red onion. I could eat them by the spoonful.
This salsa, which includes avocado, is a hearty and wonderul addition to the collection.
Ingredients in this Pineapple Avocado Salsa:
Pineapple: I used a small can of diced pineapple in juice. You can also use fresh pineapple. Fresh pineapple will have much stronger pineapple flavor. Canned pineapple adds more of a subtle fruity sweet flavor.
Jalapeño: One half of a fresh jalapeño with the ribs and seeds removed.
Red Bell Pepper: One half of a bell pepper, cut into small dice.
Red Onion: You will need about a quarter of a red onion, diced.
Avocado: Use one small diced avocado. If your grocery store does not have ripe avocados, be sure to purchase one a few days in advance. Store it on the counter and check it regularly. Immediately move it to the refrigerator as soon as it is soft to the touch. To speed up the process, store it in a paper bag with a banana or an apple overnight.
Lime Juice: For squeezing over the salsa. I use Bearss limes from our tree (if you live in Southern California, they are so easy to grow), but any fresh lime will work.
Pineapple Juice: Unsweetened, from the can of pineapple chunks.
Ascorbic Acid: This ingredient is optional, but it helps prevent the avocado from turning brown. You could also use citric acid, which is slightly stronger. Both ingredients add a sour flavor to the dish.
Salt.
To Make This Salsa:
First, combine the jalapeńo, red bell pepper, pineapple chunks, red onion, and stir everything together. Top the ingredients with a tablespoon of the pineapple juice, and stir.
In a separate bowl, sprinkle the cubed avocado with a small amount of the citric acid and salt, along with a tablespoon of lime juice.
Finally, when you are ready to serve the salsa, combine the ingredients with the avocado and toss.
One of my favorite way to serve this salsa is with homemade corn chips. Simply cut corn tortillas into six triangles each, and then fry them in batches in a large high-sided skillet or sauté pan. You will only need about 1/2 inch of oil and the higher sides of the sauté pan will prevent splattering.
Of course, restaurant-style tortilla chips would work too.
Recipe Variations:
You can also add cilantro or parsley to the salsa for a little bit of green.
Feel free to substitute fresh pineapple or fresh mango for the canned pineapple in the recipe.
Fresh or frozen corn kernels would also be tasty in this salsa.
Make-Ahead Tip:
If you'd like to make this salsa ahead of time, wait to dice the avocado right before serving to ensure that the it does not brown.
Sunday Funday:
This week, the Sunday Funday Group is celebrating avocados by sharing recipes that include the avocado.
- A Messy Kitchen: Avocado Chicken Salad
- Mildlyindian: Avocado chutney
- Mayuri's Jikoni: Avocado Strawberry Salad
- Amy's Cooking Adventures: Avocado Toast with Crispy Chickpeas
- Making Miracles: Chocolate Avocado Pudding
- Food Lust People Love: Chunky Avocado Egg Salad
- A Day in the Life on the Farm: Crab and Avocado Salad
- Sneha's Recipe: Creamy Avocado & Egg Salad- Keto
- Cook with Renu: Grilled Tofu Avocado Sandwich
- Sizzling Tastebuds: No cook Avocado Spread
- Karen's Kitchen Stories: Pineapple Avocado Salsa
- Sid's Sea Palm Cooking: Spicy Avocado Deviled Eggs
- Our Good Life: Winter Citrus & Avocado Salad with Olive Oil and Sea Salt
Pineapple Avocado Salsa
This pineapple and avocado salsa is so simple to make and wonderful for dipping, adding to tacos and nachos, and totally refreshing for topping grilled fish such as salmon or halibut.
Ingredients
- 1/2 fresh jalapeño, seeded and ribs removed, diced
- 1/2 red pepper, ribs removed, diced
- 8 ounce canned pineapple chunks in juice, further diced, juice drained and 1 tablespoon saved
- 1/4 red onion, finely diced
- 1 small avocado, peeled, seed removed, and diced.
- 1/8 teaspoon table salt
- Pinch of ascorbic acid (optional)
- 1 tablespoon lime juice
Instructions
- Combine the diced jalapeño, red pepper, diced pineapple, and red onion in a small bowl. Toss with the pineapple juice. Cover with plastic wrap and refrigerate.
- In a small bowl, combine the diced avocado, salt, optional ascorbic acid, and lime juice. Refrigerate.
- When ready to serve, combine the avocado with the rest of the ingredients.
Nutrition Facts
Calories
44Fat (grams)
4 gSat. Fat (grams)
1 gCarbs (grams)
3 gFiber (grams)
2 gNet carbs
1 gSugar (grams)
1 gProtein (grams)
1 gCholesterol (grams)
0 mg
