A sweet and spicy pineapple salsa recipe made with pineapples, tomatoes and gochujang paste. Easy to make and ready in 15 minutes.
What do you think of when you think salsa? Salsa has always been a very refreshing, tangy, flavourful blend of tomatoes and onions, generally a condiment to be used on nachos or tacos – but then I discovered fruits in salsa and that opened up a whole new world of flavours to me.
The first time I had a fruit salsa, it was a peach salsa and I was blown away. The mild sweetness of ripe fruit, combined with the juices of salty tomatoes mingles really well together and you really have to try it to believe it.
DIFFERENT WAYS TO USE THE PINEAPPLE SALSA IN YOUR EVERYDAY MEALS
- Add them on top of salads as a replacement to a dressing
- Blitz them into cold summer soups
- Add 1/4 cup of the salsa into chicken and veggies stir fries as a quick flavour booster
- Scoop a 2-3 tablespoons into noodle soups as a topping
- …..eat it with a spoon as a salad!
INGREDIENTS FOR PINEAPPLE SALSA
For this pineapple salsa, all ingredients should be available at your local grocery store, with the exception of gochujang paste which can be found at your local Asian super market.
Cilantro is optional in this recipe. I personally find it too flavourful and can overpower flavours but a lot of people like the refreshing flavours it gives.
For the pineapple, I used a fresh pineapple. For a quicker pineapple salsa you can substitute it with canned pineapple (drained).
PUTTING IT TOGETHER
This is a simple recipe, all you do is chop everything together and let everything mingle in the fridge!
Random Tidbit
Remember to rinse your knife after cutting fresh pineapples, tomatoes and citrus fruits. The acids from the juices dull the blade edges.
Don’t forget to experiment with your fruits! 🙂
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PinDescription
A flavorful pineapple salsa made with pineapples, tomatoes and gochujang paste which give it a refreshing sweet and tangy taste with a mild spicy kick.
Ingredients
- 1/2 pineapple (approximately 2 1/2 cups)
- 2 large tomatoes
- 1 small red onion
- 1 stalk green onion
- 1–2 sprigs cilantro (optional)
- 1 lime (juiced)
- 1 1/2 tablespoon gochujang paste
Instructions
- Chop up the pineapple, tomatoes, red onion, green onion and cilantro (optional) into small pieces and add to bowl
- In a small bowl, combine the gochujang paste and lime juice and mix until smooth and well blended
- Add sauce to the salsa mix and combine
- Refrigerate for at least 1 hour. As with all salsa, the longer it mingles in the fridge the more flavourful and well blended it will be
- Enjoy!
Notes
- If you don’t like the strong bite from raw onions, soak them in cold water for a minute after you chopped it. This takes the bite out of raw onions in salads and salsas
- Remember to rinse your knife after cutting fresh pineapples, tomatoes and citrus fruits. The acids from the juices dull the blade edges.
- This salsa tastes best with fresh pineapple, but if you’re pressed for time you can use canned pineapple as well.
Nutrition
- Serving Size: 1 Serving
- Calories: 121 kcal
- Sugar: 13 g
- Sodium: 147 mg
- Fat: 0 g
- Carbohydrates: 29 g
- Protein: 5 g
Keywords: pineapple salsa
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Claire | Sprinkles and Sprouts says
02.26.2018 atThis looks fantastic!!!!
And i love your last suggestion for ways to eat this!!! I can see me eating this with a spoon straight from the fridge 😉
I have some tuna steaks in the freezer, I think this would be perfect with them!
★★★★★
Joyce says
03.14.2018 atOhhh that would definitely go awesome with fish! I’m the same way, I get lazy sometimes and see fresh salsa and just eat it as a meal! haha :X
Dana says
02.26.2018 atGirrrrrl! I love fruit salsas! They’re honestly one of my go-tos whenever I make spicy fish or shrimp tacos. The sweetness and tartness plays so well with savory flavors. I’m totally going to try this one.
★★★★★
Joyce says
03.14.2018 atOooh yes that would go sooo good on shrimp and fish tacos! Thanks for the dinner idea Dana! haha 🙂
Traci says
02.26.2018 atI could go for this salsa any time, any day, any season. Just yummmm! I am pinning and bookmarking now! Thanks for sharing 🙂
Shashi at SavorySpin says
02.26.2018 atI gotta admit, am not very brave at experimenting with making my own fruit and veggie versions of salsa – but I do so love trying more exotic versions that others make – which leads me to ask you – do you need a taste tester? 🙂
This looks fantastic!
Joyce says
03.14.2018 atYes, yes I do! haha are you volunteering? It might be a bad idea 😛 haha! 🙂
Emily says
02.26.2018 atI love a good fruit salsa but haven’t tried pineapple. Sounds delish!
★★★★★
Marie | Yay! For Food says
04.24.2017 atI love your ideas for using salsa! I have to start putting it in soups! I like to put salsa on top of my eggs and mix it in pasta! I know, not very creative! ha ha. I love sweet and spicy flavours… mmmm pineapple and gochujang sound so good together!
Joyce says
04.28.2017 atI think salsa goes on everything!! haha 😀
romain | glebekitchen says
04.24.2017 atI don’t think putting salsa on a salad to replace the dressing is strange at all. I do it all the time. I never thought of putting gochujang in a salsa but I can just imagine the combination of the umami hot with the pineapple being unbeatable. Tacos, spooned on top of a soup. I’m drooling…
Joyce says
04.28.2017 atLove sweet and spicy combo! Apparently I’m hooked on gochujang right now. haha