Martha Stewart 5-Ingredient Pineapple Salsa

Martha Stewart 5-ingredient pineapple salsa takes just 30 minutes and fresh pineapple, red onion and cilantro to make a crunchy, sweet and tangy fruit salsa. It's an easy party appetizer for summer cookouts, taco night or game day, and it's a simple no-cook recipe.

Let the salsa stand for at least 30 minutes before you serve it, because that wait lets the pineapple, onion and herbs blend. Skip it and the flavors taste separate, like a pile of chopped fruit and raw onion.

Martha skips the usual tomatoes and builds the whole salsa on fresh pineapple, so it stays crunchy and tart instead of sweet and soft. A small yellow or orange bell pepper adds color and snap, while fresh mint sits beside the cilantro for a cooler finish.

Martha Stewart 5-Ingredient Pineapple Salsa

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking timeminutes

Calories

35

kcal

Diced pineapple, red onion and bell pepper stay crisp and juicy, with cilantro and mint running through every bite. After a short rest, the flavors turn bright and balanced, sweet on the front and tart on the finish.

Ingredients

• 1/2 large (or 1 small) pineapple, peeled, cored, and diced (about 3 cups)
  

• 1 small red onion, diced
  

• 1 small yellow or orange bell pepper, seeds and ribs removed, diced
  

• 1/2 cup finely chopped fresh cilantro
  

• 2 tablespoons finely chopped mint
  

• Coarse salt and freshly ground pepper
  

Directions

• Prep the pineapple: Peel, core and dice half a large pineapple, or one small pineapple, until you have about 3 cups. Keep the pieces small so every scoop gets a bit of everything.
• Combine the salsa: Stir the pineapple, 1 diced small red onion, 1 diced small yellow or orange bell pepper, 1/2 cup finely chopped cilantro and 2 tablespoons finely chopped mint in a large bowl. Season with coarse salt and freshly ground pepper, then toss well.
• Let it rest: Let the bowl stand for at least 30 minutes so the flavors can develop. Then serve it right away or cover and refrigerate.

Tools for this recipe

• Victorinox Fibrox 8-inch chef's knife, Victorinox 3.25-inch paring knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned or frozen pineapple?

I wouldn't, because canned and frozen pineapple turn soft and watery, and the salsa loses its crunch. If you want a shortcut, buy cut-up fresh pineapple from the supermarket produce section.

How long does pineapple salsa keep in the fridge?

Cover the bowl with plastic wrap and refrigerate it for up to one day. After that the pineapple starts to soften and release juice, so it's best made close to serving.

Can I make pineapple salsa ahead of time?

Yes, you can make it up to one day ahead and keep it covered in the fridge. The 30-minute rest is required anyway, so a few hours in the fridge only helps the flavors.

What can I serve with pineapple salsa?

Tortilla chips are the classic choice, but it also works on grilled chicken, shrimp or fish, and on pork chops or tenderloin. I like it on scrambled eggs, in tacos and on a plain green salad.

How do I pick a good pineapple for this salsa?

Pineapples don't ripen after they're picked, so choose one that's heavy for its size, golden in color and sweet-smelling. A little green is fine, but skip any with black or soft spots.