Monday, April 19, 2010

Pineapple Cilantro Salsa

This fruit salsa is a great use for leftover cilantro; that's why I made it! Lightning fast to make, this salsa is a sure-to-please appetizer but would also make a good topping for meat or fish. If it's too sweet for you, add more onion and/or cilantro or some cayenne or hot sauce.
Serves 4-8

1 can crushed pineapple (20-oz, or smaller or larger)
~½ bunch fresh cilantro
½ red onion

1. Pick the cilantro leaves off the stem. Wash if dirty, and then chop.
2. Chop red onion into a small dice.
3. Combine pineapple (drained a bit so it's not too liquidy), cilantro and red onion in a bowl. Add salt and/or pepper if desired and serve with chips!

You can liberally adjust quantities of ingredients and make any changes according to your personal taste and what you have in stock!


  1. I make something like this but with lime juice, a jalapeno, and some apricot/pineapple preserves. Yum.

  2. What about chopping the red onions tinier and adding a bit of an interesting vinegar?

  3. A little vinegar would be great, as it's quite sweet as it is! The onions already are quite small...the picture was taken in a tiny glass bowl so they probably look bigger than they are!

  4. ok. I can see this with some hot peppers, yeah! Pineapple is so good for us, too. Thanks.

  5. ..and for those of us who aren't American, cilantro is otherwise known as coriander. :P