This is a lovely little fresh salsa for a dip or a side, mild if you’d like or fiery if you wish. The fruity pineapple & mango are set off beautifully by the lime/vinegar combo and the result is a bright, sweet/tart flavor explosion.
Pineapple Mango Salsa
I vary the heat in the Pineapple Mango Salsa depending on what I’m serving it with. Sometimes I go full on jalapeno when I use it as a dip or as a counterpoint to something that needs a bit of waking up. Fish tacos or grilled chicken breast, for instance.
Pineapple Mango Salsa
But when I’m serving something that has quite a bit of heat on its own, I tone it down and only use one jalapeno. The cool, refreshing salsa can be a welcome relief for something that has a lot of heat, like my Jerk Chicken.
The beauty of these little salsas is that nothing is really set in stone and they can be so easily varied depending on what’s in the fridge. Just remember to have a use for the rest of the fruit!
Pineapple Mango Salsa with Jerk Chicken
Pineapple Mango Salsa
- 1 cup pineapple, in small dice
- 3/4 mango, in small dice
- 1/4 cup red onion, in small diced
- 1 to 2 jalapenos, stemmed, seeded and finely chopped
- 2 tablespoons freshly squeezed lime juice
- 1/2 teaspoon lime zest
- 1 tablespoon apple cider vinegar
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- pinch of sugar, optional
- 1 to 3 tablespoons cilantro or parsley (to taste)
Place the chopped pineapple and mango in a strainer while preparing the rest of the ingredients. Add all ingredients to a bowl and toss to combine.
Serve immediately, or refrigerate, covered to store.
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