Pineapple Salsa
A vibrant pineapple salsa with fresh kiwi, jalapeno, and herbs, perfect for grilled shrimp and adding a tropical flair to any meal.
Ingredients
- 1 (15 1/4 oz.) can crushed pineapple in its own juice, undrained
- 2 kiwi fruit, peeled and chopped ⓘ
- 1 jalapeno pepper, seeded and minced ⓘ
- 1/2 cup finely diced jicama
- 2 tablespoons minced fresh mint leaves ⓘ
- 1 tablespoon minced fresh cilantro ⓘ
- 1 teaspoon grated fresh ginger root ⓘ
- 1/2 teaspoon sugar ⓘ
- 4 skewers grilled shrimp ⓘ
Instructions
- In a bowl, combine the crushed pineapple, chopped kiwi, minced jalapeno, diced jicama, minced mint, cilantro, grated ginger, and sugar.
- Mix well and chill for at least 30 minutes before serving.
- Skewer the grilled shrimp and serve with the pineapple salsa on the side.
Tips & Substitutions
For a sweeter salsa, consider adding diced mango or peach. If you prefer less heat, use a milder pepper like a poblano instead of jalapeno. Fresh herbs can be substituted with dried ones if necessary, but use less as dried herbs are more concentrated. Ensure to let the salsa chill; it enhances the flavors beautifully, making it a perfect complement to grilled shrimp.
Serving Suggestions
This pineapple salsa is a vibrant side that pairs beautifully with grilled shrimp skewers. It also complements fish tacos or can be served with tortilla chips as a refreshing dip. For a complete meal, consider serving it alongside rice or quinoa. This dish is perfect for summer barbecues and works well in various Mexican recipes.
Storage & Reheating
Store leftover pineapple salsa in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, but be aware that the texture of the jicama may soften. To refresh the salsa before serving, stir in a little extra lime juice. Avoid freezing as it may alter the texture of the ingredients.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Salsa contains roughly 257 calories, with 6g protein, 43g carbohydrates, and 7g fat. It is an excellent source of vitamin C (50% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used for a more vibrant flavor. Simply chop it into small pieces and adjust the quantity to match the 15 1/4 oz. of canned pineapple. Fresh pineapple will add a nice crunch and a natural sweetness to the salsa.
What can I substitute for jicama?
If jicama is unavailable, you can substitute it with diced cucumber or radish for a similar crunch. Both alternatives will provide a refreshing texture, although the flavor will differ slightly. If you opt for cucumber, consider removing the seeds to prevent excess moisture.
How can I make this salsa spicier?
To increase the heat level, you can add more jalapeno or include diced serrano peppers. For an extra kick, a dash of hot sauce or chopped fresh chili peppers can also be mixed in. Adjust the spiciness to your preference for a perfect balance.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).