Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs

This gorgeous salsa has no tomato, so it keeps well at least overnight. It's just the ticket to add glamour to grilled pork, fish or chicken burgers. From Chatelaine trusty triple tested recipes. Cooking time is refrigeration time.

Ingredients Nutrition

Directions

  1. Chop pineapple into small pieces to measure a total of 2 cups.
  2. Core and seed pepper, then chop into pieces the same size as pineapple.
  3. Finely chop onion and coriander/cilantro.
  4. Place all in a bowl.
  5. Stir in lime juice, oil and salt.
  6. Serve right away or refrigerate.
  7. Delicious with burgers, chicken, steaks or pork.

Reviews

(4)
Most Helpful

Just made this to top the Hawaiian Chicken & Coconut Rice I'm making for dinner tonight. Very easy & fresh tasting. Didn't have a red onion, just used a white onion and it delicious!

JackieMarie October 04, 2010

Wonderful! I didn't have any Red Onions so I used a Walla Walla sweet. I added also a Jalapeno,charred, skinned, seeded, and devained. For lunch today I thawed 2 Tex-Mex Burritos (NurseDi #81440). This salsa was perfect with them. Thanx for posting this great recipe. Pierre

Pierre Dance August 01, 2004

We really enjoyed this salsa. I split the main recipe in half added all the cilantro in one (For Me) and in the other I added 1 whole habanaro pepper-seeds removed-(for my DH). So you see this made us both very happy. I served this with Barb`s Fajitas Recipe #95770. The left over I mixed together and served with chips for guests. They all enjoyed it too.

Rita~ July 30, 2004

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