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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!
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Course: appetizers, salsa, Sauces, sides
Cuisine: north american
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 2 cups

Equipment

  • Mixing Bowl
  • 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.
 
Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!