Zippy Pineapple Salsa with Avocado

Zippy Pineapple Salsa is no ordinary salsa, it’s not even an ordinary Pineapple Salsa.  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!

Here are a few more of my favorite homemade condiment or topping recipes for grilled foods!

• Mind-Blowing Remoulade is a Mayonnaise based sauce that is sweet, savory, and tangy with some crunch to it.  Its great on burgers, hotdogs, grilled fish or even dipping french fries.
• Easy Homemade Ketchup is made with honey instead of refined sugar so that you can feel good about you and your kids slurping it up!
• Super Sidekick Sesame Coleslaw goes great on just about anything!  Add it on top of burgers, hotdogs, sandwiches, steaks, fish tacos, etc.

What sets this Zippy Pineapple Salsa apart?

Well, first, it combines the sweet, savory, and creamy ingredients from different salsas all into one super-recipe giving you tons of contrasting flavors and textures for a truly ZIPPY bite.  Second, rather than the sometimes-harsh raw red onions that you find in many salsas, this recipe swaps red onion with scallion, which has a milder taste and texture, but still gives you all of that wonderful oniony flavor.

PREP-AHEAD TO MAKE YOUR PINEAPPLE SALSA ‘KIT’

You are busy, so these are the steps you can do a day or two in advance to prepare food ahead!  (See the recipe below for more details)

You can cut and dice all of the ingredients in advance, but do not add the lime juice, salt, pepper, or avocado until the day you are ready to eat it.

• Dice the red pepper and pineapple to roughly the same size.  Finely slice the scallion. Chop the cilantro. Cut the Jalapeño in half the long way, then using a spoon, scrape out the seeds. Finely dice the Jalapeño. Add all ingredients to a bowl for either mixing or storing at this stage.
• Note, if you are sensitive to heat, at this stage you can keep the jalapeño separate if you like so that you can add it little bits at a time to the final salsa to moderate the heat level.  However, I will say that I love heat and really do not find this recipe to be “hot”, just the perfectly level of kick or Zippiness!

FINISH YOUR PINEAPPLE SALSA:

• 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.  TIP: here is the simplest way to perfectly dice an avocado.  First, cut the avocado in half the long way.  Then twist apart.  Next, whack the pit with a large knife and then with the knife stuck in the pit, twist the pit out.

• Then peel the skin off!  That’s right, if you are like I have been for years, you probably scoop the avocado out, which is totally fine.  But to maintain the integrity of the avocado in its prettiest form, you can peel the skin off.

• Last, slice, then dice!

• When you are ready to eat the salsa, fold the avocado in gently. Taste again for seasoning and add salt and pepper as needed.
• Note: 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.

Put it on Grilled Chicken or Steak or potato or Fish.  Or eat with chips or as a salad in an avocado!

ENJOY!

😍 Carrie

Zippy Pineapple Salsa with Avocado

Carrie Tyler

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!

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Condiment

Cuisine American, Caribbean, Mexican

Servings 4 servings

Ingredients

  

• ½ cup Pineapple, diced
• ½ cup Red Pepper, diced
• ¼ cup Scallions, sliced
• 1 Jalapeño, seeded and finely diced approx. 3 tsp, but reduce to half for milder
• 1 Tbls Fresh Cilantro, Chopped
• 1 Lime, juiced
• ½ Avocado, diced
• Salt, to taste start with just a pinch
• ⅛ teaspoon Fresh Ground Pepper, to taste

Instructions

 

Prep Ahead

• 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.
  

Put it all together

• 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.
  

Notes

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.