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.
Pineapple Avocado Salsa
- Total Time: 15 minutes
Description
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.
Ingredients
- 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
Instructions
- 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.
- Prep Time: 15 minutes
- Category: Appetizers/Dips
Recipe Source: Adapted slightly from Food Network
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