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Pineapple corn salsa in a large mixing bowl with red onions, tomatoes, limes, and cilantro.
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Pineapple Corn Salsa

This recipe is the perfect summer recipe. Enjoy it with tortilla chips on the beach, use it to top grilled salmon, or in a burrito bowl. This recipe is quick, light, and fresh!
Course Appetizer, Sauces, Side Dish
Cuisine North American
Prep Time 25 minutes
Total Time 25 minutes
Servings 2 cups
Calories 41kcal
Author Alexandria Drzazgowski

Equipment

  • Mixing Bowl(s)
  • Citrus Juicer

Ingredients

  • ½ cup red onion finely diced
  • 1 jalapeno finely diced
  • 1 cup Roma tomatoes finely diced (about 2 Roma tomatoes)
  • 1 15 oz can corn drained
  • 1 20 oz can pineapple tidbits cut each tidbit into thirds
  • ½ cup cilantro chopped
  • Juice of ½ of a lime
  • ¾ tsp salt

Instructions

  • Combine all ingredients together in a bowl. Enjoy!

Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 
  • Feel free to use fresh pineapple and corn if you’d like. To cook homemade corn on the cob, follow this recipe. 
  • If you’re using fresh pineapple, you can also buy it pre-cut in the produce aisle, which will save a lot of time. 
  • Feel free to add more ingredients to this, including more jalapeño, bell peppers, etc. 
  • If you want, you can get a full pineapple, cut it in half, and scoop out the inside to serve your appetizer in a pineapple bowl.
 

Nutrition

Serving: 1serving | Calories: 41kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 882mg | Potassium: 379mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1333IU | Vitamin C: 29mg | Calcium: 25mg | Iron: 1mg