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Getting Saucy: Pineapple Salsa

Looking to punch up your dish with a Caribbean twist? This pineapple salsa is inspired by a popular spicy fruit salad snack in Trinidad and Tobago called “chow.” Like many salsas, this goes great as a topping for meats or just enjoy it with some chips!


Pineapple Salsa

1 cup pineapple, chunks
12-15 sprigs cilantro
1 Roma tomato
3 tablespoons red onions, diced
1 jalapeño
1 lime
2-3 cloves garlic
salt and pepper to taste

Caribbean Chicken_Chow_5-3

Roughly chop pineapple. Place in a small bowl. Small dice Roma tomato into about ¼-inch pieces. Destem cilantro; finely chop leaves. Mince garlic. Add tomato, cilantro, garlic, and red onions to bowl with pineapple.

Halve jalapeño lengthwise. Remove seeds, stem, and white ribbing. Mince desired amount of jalapeño (or omit). Add desired amount to bowl with salsa (see Pro Tip). Halve lime; squeeze juice of half lime over bowl. Drizzle with 1-2 tablespoons olive oil. Salt and pepper to taste. Stir to combine.

Pro Tip: Wash surfaces after handling jalapeño. Avoid touching face and eyes.


We love our sauces here at Green Chef. The best thing is that we send them to you prepped so you can start cooking right away. Check out our full recipe for Caribbean Chicken with Pineapple Salsa.

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