Nana’s Recipes: Pineapple Salsa


Faith Kashefska Lefever/Flickr Creative Commons

I had the most delicious meal the other day at a Tex Mex restaurant in Austin, grilled Tilapia with Pineapple Salsa. I already know how to grill the heck out of tilapia, but I’ve never tried making pineapple salsa until now.

Last weekend I came up with a version that’s not quite the way the folks in Austin made it, but it’s pretty good in its own right so I thought I’d share it! There’s just something about eating fresh fish with a spicy, citrusy topping that for whatever reason makes me feel like I’m on vacation in the Caribbean or Hawaii. There’s nothing better than good food that’ll take your taste buds on a trip somewhere where the water is blue, the jungle is green, and the beach is white! A “vacation in a bowl” I always say. But enough of that, let’s get to cooking!

Here’s what you’re going to need:

  • 2 cups pineapple
  • 2 tomatoes
  • Cilantro
  • 1 fresh jalapeno
  • 1 red onion
  • 3/4 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp garlic

First you need to chop two cups worth of pineapple, chop both tomatoes, chop the jalapeno and keep the seeds in for that extra zing, chop the cilantro, garlic and onion as well. Get yourself a decent sized bowl and put two cups of pineapple, both tomatoes, the jalapeno, about a quarter cup of the cilantro, about three quarters of a cup of the chopped onion, add a a half teaspoon of the garlic, a half teaspoon of salt, three quarter teaspoon of cumin, and a tablespoon of olive oil and mix together. We’re looking for a more Pico De Gallo style chunkiness than a restaurant salsa blended texture. Needless to say, serve this up with corn chips, top your fish or chicken with it, and serve with Mexican beer or a pitcher of margaritas and it’ll be the life of the party!