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I absolutely love all types of salsa. Fruit salsas are so satisfying and fresh. This canned pineapple salsa is no different.
Recently, I made Hawaiian inspired pork quesadillas and thought that pineapple salsa would be a perfect topping for the quesadilla.
Since I did not have fresh pineapple in the house, I busted open a can of pineapple from the pantry, and this canned pineapple salsa recipe was born.
Canned Pineapple Salsa Instructions
First of all, this pineapple salsa made with canned pineapple is so easy to make. While, I love to cook and adore fresh pineapple, sometimes quick and easy wins.
Open the can and drain the pineapple juice well. Save the pineapple juice to drink or for another recipe.
After the pineapple has been well drained, coarsely chop the pineapple chunks and place in a medium size bowl.
Next, remove the stem on the jalapeno and remove the seeds from the jalapeno. Depending on your desired heat level, leave some seeds with the jalapeno.
Dice the jalapeno and add to the bowl.
Next, finely dice one half of a red onion along with one half of a red pepper. Add the pepper and onion to the bowl along with the jalapeno.
Finally, add in two tablespoons chopped cilantro, juice of one lime, and one quarter teaspoon salt.
Mix ingredients well. Chill for at least two hours prior to serving.
Variations And Substitutions for Pineapple Salsa
- Adjust the quantity of the jalapeno to taste. If you prefer additional heat in your salsa, keep the seeds in the pepper and throw in a second jalapeno for a spicy pineapple salsa.
- If spicy is not your thing, omit the jalapeno.
- Substitute fresh pineapple for the canned pineapple if you prefer a fresh pineapple salsa. Use one and a half cups diced pineapple when using fresh pineapples.