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Old 06-17-2018, 02:58 PM   #1
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KL's Pineapple Salsa

This was requested from me at the dinner thread. It's simple and delicious with both fish and pork.


KL's Pineapple Salsa



1 1/2 cups of pineapple cut into small chunks. (canned or fresh)
-drain the pineapple well after chopping.

1/3 cup combo of green and red bell pepper (fine dice)
1/3 cup red onion (fine dice)
1/3 cup chopped cilantro
1 very small Seranno chili, (seeds and veins removed) (fine dice) Jalapeno could be used but the Seranno has better flavor with equal heat of a large Jalapeno imo.
2 tsp. Kosher salt
1/4 cup white wine or distilled vinegar (not rice wine vinegar)



Combine and let the flavors get to know each other in the fridge for a couple of hours.
We've really enjoyed it with both swordfish and fried pork chops.
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Old 06-17-2018, 03:13 PM   #2
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Thank you Kay!
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Old 06-17-2018, 03:15 PM   #3
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Thank you! Sounds delicious
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Old 06-17-2018, 03:29 PM   #4
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Mmmmmm. Love pineapple salsa, thanks Kay!
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Old 06-17-2018, 04:32 PM   #5
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Wow - sounds like it might go with a lot of other things as well.

Thanks Kayelle!
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Old 06-17-2018, 06:03 PM   #6
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Sounds like it would go with carnitas, chicken fajitas.
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Old 06-17-2018, 09:33 PM   #7
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Sounds wonderful, will have to whip some up!
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Old 06-18-2018, 01:48 AM   #8
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I hope you enjoy it ladies! At my son's house today he smoked some killer brats with buns, and I wish I had made another batch of the pineapple salsa to top them. Ohh yeahhhh....
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Old 12-04-2019, 04:49 PM   #9
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That'll go good w just about anything. Could even be good on ham pizza.

Just a note on salsa many of you probably already know. If you're gonna keep it in the fridge, use a mason jar.

I made some up a couple years ago, a couple days before Christmas and put it in standard Tupperware. When I got to my brother's place for Christmas the salsa had fridge taste to it. Both my brothers knew instantly. That salsa was a flop.
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Old 12-06-2019, 11:32 AM   #10
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YUM !!!!! Thanks!!
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Old 12-07-2019, 06:24 AM   #11
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Kay, that salsa looks and sounds great. I can see using it to stuf bone-in chicken breast, or used as the filling to a beef, or pork rouladen. I believe it would be great with grlled shrimp, or scallop kabobs. In short, it looks like a very versatile sauce. And there's no tomato in it, which is great fo me. Thanks for sharing.

Seeeeya; Chief Longwind of the North
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