Description
Hey, friend! Picture this: the sun is shining, waves are crashing, and you’re holding a crispy chip topped with a heap of bright, juicy pineapple mango salsa. That’s not just a snack—it’s a tropical escape in every bite.
Whether you’re hosting a backyard BBQ, meal-prepping for the week, or just craving something fun and fresh, this quick recipe is your ticket to island flavor with zero travel time. Ready in minutes, full of color, and even healthy? Let’s get chopping!
Ingredients
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3 cups fresh pineapple, diced (or 1 can, drained)
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1 ripe mango, diced (or 1 large peach / 2 nectarines)
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1 red bell pepper, diced (orange or yellow works too!)
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½ cup red onion, finely diced (optional: soak 5 min in cold water for milder flavor)
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1 jalapeño, finely chopped (seeded for mild, leave seeds for spice!)
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⅓ cup fresh cilantro, chopped (or parsley/basil if you’re a cilantro-skipper)
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2 tbsp fresh lime juice (from 1–2 limes)
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¼ tsp salt, or to taste
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Optional zest from 1 lime for extra zing!
Instructions
1. Prep the Goods (5–7 minutes)
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Wash and dry all your ingredients.
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Dice pineapple, mango, and bell pepper into small, equal chunks.
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Finely dice red onion and jalapeño.
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Chop cilantro.
2. Mix the Magic (2 minutes)
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In a large bowl, combine pineapple, mango, bell pepper, onion, jalapeño, and most of the cilantro.
3. Add the Zing (1 minute)
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Pour in lime juice, sprinkle salt, and (if using) stir in lime zest.
4. Gently Toss (1 minute)
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Use a large spoon to gently fold everything together. Keep it chunky, not mushy!
5. Chill & Mingle (Optional but worth it!)
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Cover and refrigerate 15–30 minutes to let flavors develop.
6. Serve & Smile!
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Top with remaining cilantro and serve with chips, tacos, grilled fish, or eat it straight with a spoon.
Nutrition
- Calories: 90Cal per ½ cup serving
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g