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Great! Easy to make and a very refreshing combination of flavors. Picked up a fresh pineapple at the store, chopped some pieces and wasn't sure what to do with the rest, so did a 'Zaar search. I served with a pan fried ham steak, white rice and some steamed brocc. Yum!

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Kat in Texas December 04, 2003

Served this with fresh mahi mahi and it was super!

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Vicki in AZ June 24, 2003

I used canned pineapple for this but it still came out pretty good. I had never used chipotles in adobo before. They pack quite a kick, don't they? I may have to cut down on it the next time because I am such a wimp when it comes to spicy. I served it with Shrimp Fajitas. Thanks for posting such a great recipe!

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Nanita March 20, 2010

This was pretty good - I used a small tray of pre-cut fresh pineapple. My husband didn't care for it though and it makes alot! Next time I'll try halving it.

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Mgnbos May 24, 2008

This is amazing! All I could find were red and orange mini sweet peppers (I was assuming that "sweet red pepper" did not mean "red bell pepper", but perhaps I was wrong) so I used two red and one orange and the flavor is lovely. The tart sweetness of fresh pineapple and the hot/smoky flavor of the chipotle blended wonderfully, brightened by the zing of the peppers and onions. I served it with a big bag of tortilla chips.

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MN_SpiceHunter May 21, 2008

Delicious! I served this with pan-fried red snapper and some mashed potatoes. It was light and tangy and really lifted the fish. I wasn't sure just how much pineapple to use, so I went with about 1 cup for a half-batch of this recipe. The chipotles added a wonderful smokey taste. Don't miss them out!

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Sackville July 17, 2004
Pineapple Chipotle Salsa