Looking for something tropical, light, and just a few ingredients? We made this recipe for my friend Jenny’s Aloha Themed baby shower! Considering I made this about 2 months out from my wedding, I knew this would be a light, tropical appetizer that could be healthy enough too. Between the fresh pineapple, juicy tomatoes, or even spicy jalapeno, it’s a winner.
(Did I mention that presentation in the hollowed out pineapple is a bonus??)
Note – You can make the pineapple salsa ahead of time to let the flavors mingle, but the pineapple will look best if it’s cut the day of.
You can let the pineapple salsa sit for a few hours, or overnight, in the fridge to let the flavors mingle but remember that the pineapple bowl won’t look as fresh the next day.
(Tip: If you’re in a time crunch, chop it all with a food processor!)
- Whole pineapple (to use as the bowl)
- 1 cup diced pineapple
- 1 cup diced tomatoes
- 1/3 cup chopped cilantro
- 4 tbsp lime juice
- 1 jalapeno, minced
- 1/8 tsp salt
To make the pineapple bowl – cut about 1/3 of the pineapple off, leaving the stem attached to the larger piece of the pineapple. Make a cut around the outer edge of the pineapple fruit and make cuts across the middle too. Use a metal spoon to loosen and scoop out the pineapple chunks. Pour the extra juice out of the pineapple bowl so that it is empty.
Dice the pineapple chunks to and use one cup for the pineapple salsa.
In a small bowl, mix together diced pineapple, diced tomatoes, chopped cilantro, lime juice, and salt.
Transfer the salsa to the pineapple bowl for serving.
Keep cool until serving.