Enjoy this sweet and spicy salsa with chips or try it on grilled chicken or seafood. We love it year round especially when pineapples are in season.
- 2 whole fresh pineapples one to be used as the bowl
- 1 1/2 cups fresh pineapple diced
- 1 cup bell peppers diced (orange, red and yellow bell peppers)
- 1 cup tomatoes (cherry or grape) diced
- 1/3 cup cilantro roughly chopped
- 1/4 cup red onion minced
- 2 tablespoons fresh lime juice 1-2 limes
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon jalapeño or serrano pepper, diced optional
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To make the pineapple bowl, stand the pineapple up vertically and slice off the outer edge of one side of the pineapple. Leave the top green stem attached to the main body of the pineapple. Make grid like cuts in the middle and around the edge of the yellow fruit of the pineapple to create a bowl like cavity. With a metal spoon scoop out the chunks of pineapple fruit as you continue to cut the chunks out.
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Pour out the extra pineapple juice so that the pineapple bowl is empty.
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Dice enough of the pineapple chunks to make enough diced pineapple to be used for the salsa and save the rest for another use. Cut away and discard the tough fibrous pieces from the center core of the pineapple.
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In a small bowl, mix together the diced pineapple, diced tomatoes, diced peppers, minced onions, chopped cilantro, lime juice, salt and pepper...and jalapeño if you choose.
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Transfer the salsa to the pineapple bowl for serving.
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Keep chilled in the fridge until ready to serve. Place on a plate to catch any liquid that might seep out if you accidentally cut all the way through the pineapple bowl.
This salsa will keep for few hours out at room temp while being served. It can be made a day in advance. Add the salsa to the serving bowl right before serving. Keep the pineapple bowl separate from the salsa covered in plastic wrap chilled in the fridge. Please note: the pineapple bowl will not look as fresh the next day.