Pineapple Salsa for Tacos, Seafood, and Chicken (Print Version)

A fresh pineapple salsa with red bell pepper, jalapeno, lime, cilantro, and a little chili heat for tacos, grilled seafood, chicken, or chips.

# Ingredients:

For the salsa

01 - 3 cups (450 g) fresh pineapple, peeled, cored, and small diced
02 - 1 medium red bell pepper, small diced
03 - 1/3 cup (50 g) red onion, finely diced
04 - 1 medium jalapeno, seeded and finely diced
05 - 1/4 cup (10 g) chopped fresh cilantro
06 - 2 tablespoons fresh lime juice, plus more to taste
07 - 1 teaspoon agave nectar, optional
08 - 1/2 teaspoon fine sea salt
09 - 1/4 teaspoon red pepper flakes, plus more to taste

# Instructions:

01 - Peel and core the pineapple, then cut it into small, even cubes. Add 3 cups to a medium mixing bowl.
02 - Add the diced red bell pepper, red onion, and jalapeno to the bowl. Keep the pieces small so the salsa scoops evenly.
03 - Stir in the cilantro, lime juice, agave if using, salt, and red pepper flakes. Toss gently until everything is evenly coated.
04 - Cover and refrigerate for 15-20 minutes. Stir, taste, and adjust with more lime, salt, or red pepper flakes before serving.

# Notes:

01 - Best served cold after a short 15-20 minute rest.
02 - Makes about 4 cups of salsa.
03 - Use fresh pineapple for the firmest texture.

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