Is salsa served in a pineapple cheesy? Maybe.
It’s also very 80’s, but you know what? This shit is fun to make, so throw on some Duran Duran and start chopping.
Pineapple Salsa in a Pineapple Bowl
Serves 6-8. Gluten free, Soy free, Nut free.
- 3 cups pineapple 485g, diced into 1/2 inch pieces
- 3 medium size tomatoes 425g, diced
- 3 garlic cloves minced
- 1/4 cup jalapenos 30g, minced
- 1/4 cup red onions 30g, diced
- 1/2 cup cilantro leaves 8g
- 1/2 teaspoon salt 3g
- Juice from half a lime
Make the pineapple bowl by first, cutting the pineapple in half.
Take the bottom half and cut around the circumference of the pineapple as close to the edge as possible. Don’t cut too deep because you don’t want to puncture the bottom of the pineapple.
Cut a line through the circular section (again, not going too deep).
And then cut that in fourths. You will now have four sections that need taken out.
Use a large spoon to scoop out all 4 sections. You don’t have to be too careful about getting out the chunks neatly, it is more important that you don’t puncture the bottom of the pineapple.
You now have your pineapple bowl ready to go.
Make the salsa by mixing all of the ingredients together in a large mixing bowl.
Scoop salsa into the pineapple bowl and serve with corn chips.
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