I am allergic to pineapple, well I thought I was. A few years ago I took a bite of pineapple and my tongue swelled up and got all tingly. I love pineapple so I was devastated. I have tried to eat it numerous times since then and the same thing happens. Last month, Josh bought a fresh pineapple for a party we were hosting. While he was cutting it up, I snuck a piece. Nothing happened. So I had another piece and another piece. Nothing. I wonder if pregnancy cured my allergic reaction to pineapple? I don’t know why I can eat pineapple now, but I am certainly glad I can. This week I bought a fresh pineapple and made pineapple salsa to go with our dinner.
This tropical salsa is sweet, colorful, and refreshing. We served the pineapple salsa over Mexican Rice Bowls and saved a little for dipping. I am a sucker for chips and salsa:) This salsa would also go well with grilled fish, pork, chicken, or spooned over tacos. It is also easy to make and would be a great appetizer for any summer party. Make sure you use fresh pineapple for best results.
If you are looking for a new salsa to try this summer, make a bowl of fresh Pineapple Salsa. I know we will be making this salsa all summer long-as long as my tongue allows me to eat it:)
Yield: Makes about 2 1/2 cups salsa
Prep Time: 10 minutes
2 cups diced fresh pineapple
1 cup diced red pepper
1/2 cup chopped cilantro
1/4 cup finely chopped red onion
3 tablespoons finely chopped jalapeno pepper, stemmed and seeded
1 clove garlic, minced
Juice of 1 large lime
Salt, to taste
In a medium bowl, combine pineapple, red pepper, cilantro, red onion, jalapeno, garlic, and lime juice. Stir until well combined. Season with salt, to taste. Serve at room temperature or chilled.
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