Caribbean Pineapple Salsa
Why this recipe works
- Bright and fresh: Lime juice cuts through the sweetness of the pineapple and keeps the salsa lively.
- Clean texture: A fine dice gives each spoonful a balanced mix of juicy pineapple, crisp pepper and sharp onion.
- Easy to pair: The sweet-tangy flavour works especially well with grilled fish, chicken and smoky or spicy Caribbean-style dishes.
Get the most out of this recipe
Adjust the heat
- For less heat: Remove the chilli seeds and white pith before chopping, or use a smaller amount of chilli.
- For more heat: Keep some of the chilli seeds in, or add a little extra fresh chilli to taste.
- Keep it balanced: If the salsa tastes too sharp or hot, a little extra pineapple can soften the heat without making it heavy.
Ingredient notes
- Choose firm pineapple: Use pineapple that is ripe but still firm, so it stays juicy without turning mushy once mixed.
- Dice evenly: Cut the pineapple, pepper and onion to a similar small size for the best texture and even seasoning.
- Adjust the lime: Taste before serving and add more lime juice if the salsa needs a sharper, fresher finish.
Make-ahead tips
- Chill before serving: A short chill helps the flavours settle and makes the salsa especially refreshing.
- Store cold: Keep in a sealed container in the fridge and stir before serving, as the fruit will release juice as it sits.
- Best texture: The salsa is at its crispest on the day it is made, though leftovers can be kept briefly in the fridge.
Equipment you'll need
Ingredients
Instructions
- Prepare the pineapple by trimming away the skin and any eyes, then cut the flesh into very small dice. Finely dice the red pepper and red onion to a similar size.
- Finely chop the red chilli, removing the seeds if you prefer less heat. Roughly chop the fresh coriander.
- Put the pineapple, red pepper, red onion, chilli and coriander into a mixing bowl. Squeeze over the lime juice, add the olive oil and salt, then toss well until glossy and evenly coated.
- Taste and adjust with a pinch more salt or a little more lime juice if needed. Chill for 10 minutes if you have time, then serve cold alongside grilled dishes.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the cleanest dice, cut the pineapple into slices, then into strips, then into small cubes before chopping a little finer.
- If you are serving this with very salty grilled food, keep the salt light and let the lime do most of the seasoning.
- If serving to children or anyone sensitive to heat, remove the chilli seeds and white pith before chopping.
Substitutions
- Replace Extra virgin olive oil with Avocado oil for a more neutral finish.
- Replace Lime with Lemon for a slightly softer, less aromatic citrus tang.
- Replace Fresh coriander with Fresh mint for a different, but still bright and fresh, herbal note.
Storage
- Refrigerate up to 2 days
- Store in a sealed container in the fridge and stir before serving. The salsa will soften and become juicier as it sits, so drain off a little liquid if needed.
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Recipe overview
- Servings: 4 servings
- Total time: 15min (15min active)
- Difficulty: Easy
- Cuisine: Caribbean
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