Add pineapple, both peppers, red onio and cilantro to a medium bowl.
Whisk together lime juice, olive oil, honey, ground cumin and salt.
Pour dressing over salsa ingredients in bowl and toss well. Cover and refrigerate for up to 24h before serving.
Notes
Ingredient notes
Pineapple: I love using fresh, but canned pineapple in juice works very well, too.
Sweet peppers: If you don’t like green pepper, feel free to use two red instead. I would recommend adding a chopped green onion as well if you’re skipping the green pepper, just to get some of that sharper taste in there. Otherwise, I find the salsa a little too sweet.
Cilantro: If you’re not a fan of cilantro, feel free to use chopped parsley instead.
Lime juice: I use fresh lime juice because it helps keep the pineapple from browning better than bottled. Feel free to use bottled, but I would recommend you eat the salsa right away.
Honey: I prefer using a mild, runny honey for this recipe. It mixes better into the dressing and doesn’t overwhelm the flavor of the other ingredients.
Add heat: Feel free to add some de-seeded, chopped Jalapeño or chilies to the salsa for heat.
Recipe tips
You can dice your ingredients as chunky or as small as you like. I generally keep it chunky-style if I want to serve it as more of a side salad, and dice it finely if I want to serve it with chips as a dip. I took the photos for this salsa on two different days, the salsa in the pineapple is diced smaller and the salsa in the ingredient and step-by-step photos is cut chunkier.
Pineapple browns over time after it’s cut, so please do not skip the lime juice in the recipe. It helps to keep the pineapple looking fresh.
If you have picky eaters who will find a piece of onion the size of a breadcrumb, just serve chopped red onion on the side. Ask me how I know ?
You can make the salsa up to 24 hours ahead of time and keep it covered in the fridge. Keep in mind, it’s quite flavorful and your fridge will probably gather some smells while the salsa is in there.