Fresh, bright, sweet, creamy, crunchy, and bursting with flavor, this Zippy Pineapple Salsa has pineapple, red pepper, jalapeño, cilantro, scallion, lime, and avocado. It's the perfect topping for just about anything grilled. It's also just perfect for eating with chips or as a salad on it's own!
Dice the red pepper and pineapple to roughly the same size. Place both in a bowl.
Finely slice the scallion. Add to the bowl.
Chop the cilantro. Add to the bowl.
Cut the Jalapeño in half the long way, then using a spoon, scrape out the seeds and discard. Finely dice the Jalapeño. Add to the bowl. NOTE: if you are concerned about the heat, add half and then taste at the end. Add more as desired.
If you are preparing these ingredients a day or more in advance, then stop here. Do not add the lime juice, salt, pepper, or avocado until the day you are ready to eat.
Add the juice of a lime. NOTE: I like to roll the lime pressing down to loosen the fibers and get the juices flowing so it is easier to juice. Cut the lime in half and then squeeze making sure that no seeds get in.
Add a pinch of salt and pepper. Mix and taste for seasoning.
Dice half of an avocado. When you are ready to eat the salsa, fold it in gently. Taste again for seasoning and add salt and pepper as needed.
You can make this salsa a day prior, but wait to fold in the avocado until you are ready to eat. You can store the salsa in the fridge for a few hours with the avocado by placing plastic wrap directly pressed against the salsa inside the bowl and then adding a second cover on top of the bowl to prevent any oxygen from getting in.