Fresh pineapple avocado salsa recipe

Pineapple avocado salsa is a perfect side dish for your grilled chicken, fish or shrimps. You can also serve the chunky salsa with tortilla chips as an appetizer or a healthy snack.

Recipe overview

Sweet, tangy, juicy and spicy avocado pineapple salsa! The salsa always amazes me with its ability to combine a few simple ingredients to give you an easy side dish loved by the whole family. SO colorful and inviting, it is a recipe with a lot of goodness from the healthy blend of the right fruits and vegetables.

Why this is the best pineapple salsa with avocado

Pineapple is loaded with nutrients and antioxidants and its enzymes can ease digestion. Avocado is full of heart-healthy fatty acids, nutrients and fiber. However, avocado is also a higher FODMAP food, meaning it contains carbohydrates that may not be digested or absorbed well. Pineapple comes to our rescue here with its digestive enzymes.

Love avocados? You might want to try this versatile 5-minute avocado sauce that can be used as dip/ dressing or pasta sauce.

The reason fruit avocado salsa tastes so good is that avocado naturally complements the flavors of other fruits. Like the guacamole with berries and mango avocado smoothie. In this salsa recipe, the creamy avocado with citrusy pineapple makes a great flavor combination.

What goes with this chunky salsa

• Pineapple avocado salsa tastes delicious as a side with grilled chicken or salmon. Try it with pan-seared salmon in place of the mango salsa. Or pair it with baked chicken drumsticks or juicy baked chicken breasts.
• Tastes great on its own, using baked wholewheat tortilla chips to scoop it up.
• The pineapple salsa is great for parties as a side or appetizer, based on what you are serving it with.
• Try serving it in pineapple boats restaurant-style, and watch your guests’ eyes pop out in amazement. My mom always says you feast with your eyes first so before you even start eating, the sight of food should be enticing. This is absolutely true in the case of the pineapple avocado salsa.

Salsa ingredients

(You can find the exact measurements and instructions in the recipe card at the end of this page.)

The pineapple salsa recipe requires very few ingredients but involves a bit of cutting and chopping. It is completely worth the effort.

• Ripe, juicy, fresh pineapple and avocado.
• Red and green bell peppers/ capsicum- for a pop of color, crunch and veggie goodness.
• Onions and cilantro- added flavor.
• Jalapeno or serrano chilli- for the spicy kick.
• Lemon juice for the tang.

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How to make the salsa

Finely dice the fruits and vegetables to make this chunky salsa. If you want it saucy, mince the pineapple, avocado and vegetables by chopping or briefly pulsing in a food processor.

Remove seeds and ribs from the chilli and finely chop. Toss with the diced ingredients along with salt, lemon juice and chopped cilantro.

How to make a pineapple boat/ bowl

• The healthy & humble pineapple salsa recipe gets REALLY elevated when you serve it in a pineapple “boat” or pineapple “bowl”. You don’t even need to ‘sneak’ in vegetables. You can proudly showcase ALL the ingredients in the pretty pineapple boat and I assure you, all the fussy little eaters at home will be only too eager to feast on the salsa.
• It may remind you of your favorite beach resort, so be ready to take a ‘mini-vacation’ right now at the comfort of your home. By just scooping out the salsa from the pineapple boat and devouring. The best example of simple good food being a “stress-buster”.

For the pineapple ‘boat’, cut the pineapple into half lengthwise and then cut along the inner rim of the pineapple, leaving about 1/2 inch of flesh from the shell. Now slit through the flesh inside into cubes carefully without cutting through the shell, then scoop out the cubes with a spoon. It might seem daunting the first time, but once you practice a couple of times, you’ll get it easily.

Refrigerate the pineapple shells until ready to use. The rest is pretty simple. Just chop the vegetables and fruits and mix with lemon juice, cilantro and salt in a bowl. Let it rest in the refrigerator for 10 minutes, if you can wait. In my kitchen, it rarely happens because the moment the salsa is ready, it gets rushed to the table and eaten immediately.

You can also choose to make a pineapple “bowl”. Cut off the top part and carefully scoop out the flesh, in the same way as the pineapple boat. Chop up the pineapple flesh with the vegetables, make the salsa as above and fill up the “bowl”.

Show-off time, guys!

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Make-ahead option

This homemade salsa is best eaten fresh. However, you can make it 3 to 4 days ahead and refigerate. You can freeze it up to a month in advance.

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