Fresh Pineapple Salsa

Delicious! I served this on shrimp tacos and it paired so nicely with the spicy shrimp. I thought about leaving out the sugar, but decided to make it as written and it's perfect. I didn't have to adjust anything at the end. This isn't spicy at all, so if you want a little heat, keep the some or all of the seeds in the jalapeno. I'll be making this again.

Just got an, “Oh my gosh, Mom!”, with a plethora of sounds coming from his mouth. This is PERFECT just as is! A keeper!! Perfect of sweet and spicy!

Oh my . . . what a wonderfullly refreshing salsa! I made it to serve as an afternoon snack with Tostito chips (lime flavoured), and what was left over was served as a condiment with our chicken fajitas at supper. It was soooo good, I even made a double batch later in the evening to cut up the rest of our fresh pineapple and let the salsa chill and blend flavours overnight. I made the recipe as is with the exception of: using green pepper instead of red (that's what we had); leaving out the jalapeño pepper (we didn't have any); we did add the optional garlic; and added ~10 grape tomatoes (each cut into 8 small pieces) to add some red colour. I can't wait to have some again tomorrow!! Yum!! (If I could, I'd give it 10 stars!) The photo submitted was of another batch made with yellow peppers and the grape tomatoes. I like to add 1/4 tsp of chili powder for a bit of a kick in the absence of Jalapeño peppers.

This was delicious on our blackened tilapia. We didn't have a red bell pepper and decided to try something new. We used pomegranate kernels instead! Super yummy. Our jalapeno was large so it made up for any possible missing pepper to taste. Will definitely use this recipe over and over

5.28.18 Whoa, this was a great topping for grilled Alaskan cod. It has just the perfect balance of spicy and sweet and just may be the best pineapple or even mango salsa that I’ve ever had. Thanks for sharing your recipe, this one's a keeper.