Jalapeno Pineapple Salsa

Pineapple in salsa? Yay or nay? If you try this jalapeno pineapple salsa, you will definitely be a yay.

I never liked pineapple when I was a kid. I’ve always loved fruit, but I hated both pineapple and watermelon with a passion. Still hate watermelon, but love pineapple. Maybe there’s still hope for melon (I’m not a fan of most melon, but especially detest watermelon!)

While I love pineapple in sweet things for sure these days, I’m also a big fan of combining it with savory things. I’m for pineapple on pizza for sure, and definitely for it in salsa.

I love the sweet and savory combo, but the contrast in flavor is amplified in this salsa with the addition of jalapeños. It’s sweet, savory, and spicy. Eat it on tacos, spooned over grilled fish or chicken, or toss it into a salad. I suppose you could also eat it with chips. Yes, definitely eat it with chips.

I made this for a backyard barbecue and had it alongside a traditional tomato salsa and homemade guacamole, and the jalapeno pineapple salsa was gone well before the other two. I should have made double.

The best way to make sure this is as good as can be is to taste everything before adding it. If your pineapple is extra sweet, you may need more lime juice. Depending on personal preference, you may want to add more or fewer jalapeños. I would definitely steer clear of making this with canned pineapple unless you’re looking for something extra sweet. You don’t want it candy-like, just sweet with a hint of lime and spice. And as usual with things like this, my personal preference is to serve it at room temperature, as cold will mute all the flavors. So make, it chill to let the flavors meld, and then bring it out to relax on the counter for a good 20 minutes before serving. Worth the trouble, I promise!