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pineapple avocado salsa in a pineapple boat with tortilla chips

Pineapple avocado salsa

Pineapple salsa with juicy bits of pineapple, avocado and peppers
Prep Time 15 mins
Total Time 15 mins
Course Appetizer
Cuisine Mexican
Servings 4 people


  • 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.
Keyword avocado, pineapple boat, Pineapple salsa, salsa