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Plant-Based

Pineapple-Red Pepper Salsa

More than just a taco topping, this sweet salsa stands out.

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Tomatoes might be the star of your typical salsa, but why not swap in a different fruit – like pineapple? Bursting with sweetness from fresh pineapple and the crunch of crisp red bell pepper, our Pineapple-Red Pepper Salsa is a different spin on salsa, and it’s one you’re going to want to reach for again and again.

A versatile, customizable salsa

While this recipe combines one key fruit – pineapple – with red bell pepper, along with salsa staples like green onion and cilantro, you don’t have to stick with this formula. Take advantage of the wealth of different kinds of fresh produce that are available at your local farmers’ markets. Fruits like pineapple, mango, and even nectarine pair beautifully with all kinds of proteins like fish, shrimp, and pork. You can change up the fruit you use depending on what you’re making for lunch or dinner. And, of course, this salsa is just as tasty when served with chips.

We love pairing this Pineapple-Red Pepper Salsa with our Cauliflower-Jalapeño Tacos and Chile-Lime Fish Tacos. But it goes well beyond tacos and makes a delicious side or topping for other recipes, too – try it with sweet and spicy shrimp, a salmon bowl, or any of your other favorite main dishes.

Pineapple-Red Pepper Salsa

Servings
2½ cups
Prep Time
15 min
Duration
15 min

Ingredients

  • 3 chopped green onions
  • 1 garlic clove, finely minced
  • ¼ cup lime juice
  • 1 cup diced fresh pineapple
  • 1 medium red bell pepper (seeded and diced)
  • ⅓ cup fresh cilantro, roughly chopped
  • ¼ tsp salt
  • ⅛ tsp pepper

Preparation

  1. In a small bowl, combine green onions, garlic clove and lime juice; let stand for 30 minutes.
  2. In a medium bowl, combine pineapple, red bell pepper, and cilantro. Add the onion mixture; toss. Season with salt and pepper. Serve, or cover and refrigerate for up to 8 hours. Stir, taste and re-season, if needed.