Fresh pineapple is definitely the star of this Pineapple Avocado Salsa. So simple to make and so, so good. Perfect to make for any occasion.I think I’ve shared this before, but I used to not like avocados. It wasn’t until about 6 or 7 years ago that I finally got smart and fell in love with them. I’d made guacamole for some reason (which I’m not sure why because I supposedly didn’t even like avocados). Well, I tasted the guacamole and it was surprisingly delicious, like crazy delicious. I was completely in love with the guacamole. I couldn’t believe I’d gone all those years thinking I hated avocados/guacamole. Now I eat them all the time and make guacamole almost weekly.
The more I’ve thought about it, I honestly think I may have actually never tasted them. I may have just avoided them because they were green and ugly and didn’t look the least bit good to me. It’s amazing how much smarter we get as we age 😊.Now about this pineapple avocado salsa, it’s sooo good you guys! I found myself eating it with a spoon . . .who even needs chips?! Ok, so it’s fabulous with chips, but equally as fabulous on its own. I think this would be amazing on top of some grilled chicken or on tacos or fajitas. It doesn’t just need to eaten just as a dip.
So simple to make and easily adaptable to what you like. If you’re not a fan of onion, leave it out. Like thinks super spicy, leave the membrane and seeds in the jalapeno when you chop it. Love cilantro, throw some more in, etc.I took this to a family dinner a few weeks ago and it was a smashing success. Everyone loved it! Hopefully, you will have a chance to make it soon.Print
Pleeease, whatever you do, don’t try and substitute canned pineapple for the fresh. The fresh pineapple is what takes this salsa completely to the next level. I left my pineapple pieces a little on the bigger side, but feel free to chop them as small as you’d like.
- 2/3 cup grape tomatoes (, chopped (about 10 to 12))
- 3/4 cup finely chopped pineapple
- 3 medium avocados (, diced)
- 1/4 cup finely chopped sweet onion (, such as Vidalia)
- 1/4 cup finely chopped fresh cilantro
- 1/2 finely chopped jalapeno ((or more depending on how hot you want it.))
- 1 tablespoon lime juice
- Salt and pepper to taste
- Combine the tomatoes, pineapple, avocados, onion, cilantro, jalapeno and lime juice a medium bowl. Add salt and pepper to taste. Refrigerate for an hour or so before serving.
- Serve tortilla chips.
Recipe Source: Adapted slightly from Food Network