Go Back

Fresh Pineapple Salsa in a Pineapple Bowl

Author: Molly Patrick of Clean Food Dirty Girl


  • 3 cups pineapple, diced into 1/2 inch pieces (485g)
  • 3 small / medium tomatoes, diced (425g)
  • 3 garlic cloves, minced
  • 1/4 cup jalapenos, seeds taken out and minced (30g / omit if you don't like spicy)
  • 1/4 cup diced red onions (30g)
  • 1/2 cup cilantro (8g)
  • 1/4 teaspoon salt
  • Juice from half a lime


First make the Pineapple Bowl

  •  Cut the pineapple in half, across the middle.
  • 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 in quarters. You will now have four sections of pineapple in each half that need to be taken out.
  • Use a large spoon to scoop out all 8 sections. Don’t worry about getting out the chunks neatly, it’s more important that you don’t puncture the bottom of the pineapple.
  • You now have your pineapple bowl ready to go. 

Now make the Salsa

  • Mix all of the ingredients together in a large mixing bowl.
  • Scoop salsa into the pineapple bowl and serve with oil free corn chips.