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Pineapple Salsa
This delicious Pineapple Salsa is great served with Blackened Salmon, Blackened Chicken, or by itself!
- 1 whole or can in water or natural juices of pineapple
- 20-30 Cherry tomatoes
- 1 red onion
- 2 avocados
- 1 lime
- 3-4 Jalapeños
- 1 tablespoon of Balsamic Vinegar
- salt and pepper to taste
Remove the skin / rind and core of the pineapple. Chop the pineapple into small squares about 1/2 inch in diameter. Place in a medium sized bowl.
Dice the Jalapeños into very small bits. Larger if you can take the heat. Add to the pineapple
Dice the onion into small pieces and add to the bowl with the pineapple and Jalapeños.
Cherry tomatoes should be diced in 1/4's. Strain the juice from the cherry tomatoes to keep the salsa from not being runny.
Add 1/2 cup of lime juice to the mix
Top the salsa with 1 TBSP of Balsamic Vin. and a pinch of salt and pepper.