pineapple avocado salsa in a pineapple boat with tortilla chips
Print Recipe

Pineapple avocado salsa

Pineapple salsa with juicy bits of pineapple, avocado and peppers
Prep Time15 mins
Total Time15 mins
Course: Appetizer
Cuisine: Mexican
Keyword: avocado, pineapple boat, Pineapple salsa, salsa
Servings: 4 people
Author: Sheeba


  • 1 pineapple
  • 1 avocado
  • 1 onion
  • 1/2 red pepper
  • 1/2 green pepper
  • 1 jalapeno
  • 2 tablespoons lemon juice
  • 3/4 teaspoon Himalayan salt or 1 teaspoon regular salt
  • a handful of fresh cilantro


  • For the pineapple 'boat', cut the pineapple into half lengthwise and cut along the inner rim of the pineapple, leaving about 1/2 inch of flesh from the shell. Now cut the flesh inside into cubes carefully without cutting through the shell, then scoop out the cubes with a spoon.
  • Finely dice the pineapple cubes and also the peppers, onion and jalapeno.
  • Finely chop cilantro and mix with lemon juice and salt in a small bowl and add to the rest of the ingredients in a serving bowl.
  • If you are serving in the pineapple boat, refrigerate the shell and the salsa separately and assemble just before serving.



  • Himalayan salt, also called pink salt gives a unique flavor to the salsa. But if you can't find one, it's ok to use regular salt.
  • The quantities can be tweaked according to your personal taste.