Pineapple Salsa

Here come the pineapples 

(shake shake shake)...

And then they jump de jump de jump

Jump de jump jump into the bowl

And then they jump de jump de jump

Jump de jump jump into the bowl

All for the fruit salad salsa

--Fruit Salad Salsa by The Laurie Berkner Band

I can't help but to sing this song as I mix up this Pineapple Salsa.  The Laurie Berkner Band is one of our all time favorites in this house. My kids and I have some pretty entertaining dance parties to her music. 

And just like her catchy song, this recipe is set on repeat. It's so good! 

This easy pineapple salsa is the perfect combination of juicy sweetness combined with crisp, colorful vegetables. Serve as a dip, side dish or on top of chicken, fish or pork.   

And if you're like me, you like to make festive dishes as fast and with as little prep as possible.  This recipe is based on ingredients I keep on hand, which minimizes purchasing specialty items and saves time prepping. All while maximizing color, nutrition and flavor. 

Canned pineapple has so much potential and this recipe certainly lets it live up to it's flavor. I do suggest buying name brand pineapple  (like Dole or Del Monte) if possible. You definitely want quality color and flavor.  And opt for chunks. Of course you could use tidbits and spare the chopping but trust me, it's worth the time. And still easier and cheaper than a whole pineapple!

Once you have your vibrant pineapple pieces, toss in chopped onion, bell pepper, and tomatoes. Oh how the colors radiate in this dish!  And what a tasty way to mix in fresh, crisp nutrition. For me, I typically keep these veggies on hand and often prep them at the beginning of the week, making this step is a breeze. Choose any color(s) of bell pepper to add to the rainbow.  And you can use any variety of onion, but red onion is the sweetest. Plus that purple color is undeniable!  Any chopped tomato works but my favorite are smaller sized ones, like cherry or grape, diced into even smaller pieces. They look and taste awesome.

But yes, I did say ANY chopped tomato works. You can even use canned tomatoes. 

This is a great shortcut as a way to use up the last bit of diced tomatoes you may have opened for a previous dinner recipe. The trick is to get rid of any liquid. Drain them thoroughly and blot the excess juice off before tossing them into the dish.  And while delicious, I'd say this is best on top of a meat versus dipping into as a fresh dip. 

Pineapple salsa made with canned diced tomatoes and diced orange bell pepper

Now for some greenery. And a boost of nutrition and color.  No, I'm not talking about cilantro. Well, that's technically in here too, but I'm taking this opportunity to do what I love. Sprinkle in that spinach! 

Unless you have cilantro growing in your garden, buying a bunch is an an added expense and some may go to waste. I use dried cilantro instead. It sprinkles in perfect flavor and I always have it on hand.

Shake in a few other spices from the pantry--- garlic powder, ginger, salt and pepper. Splash with lemon and or lime juice and give it a stir.  Again, I keep bottles of real lemon and lime juice available in the fridge for recipes such as this.  An easy way to save time, mess and waste.

Make this sunny dish as customized as you desire. Toss in all fresh ingredients or a mixture of fresh and shelf stable.  You can add, subtract or swap out. And if you can wait, let it chill in the fridge for 20-30 minutes for optimal flavor. Either way, I hope I inspired you to create an easy salsa that's festive, delicious, and nutritious.

Before you know it,  you'll be singing along too...

"And everybody goes in and shake shake shake

And everybody goes out and shake shake shake

And everybody goes in and shake shake shake..."

...All for this PINEAPPLE salsa!

Pineapple Salsa

Ingredients

3 cups canned pineapple, diced into small pieces
1/3 cup tomatoes, diced into small pieces
1 cup bell peppers, diced 
1/3 cup red onion, chopped
1/3 cup fresh spinach, chopped
Salt, to taste
Pepper, to taste
2 tablespoons dried cilantro
1 teaspoon garlic powder
1/4 teaspoon ginger powder
2 tablespoons lemon juice or lime juice

Instructions

1. Add pineapple, onion, bell peppers, spinach, salt, pepper, cilantro, garlic, ginger, lemon/lime juice in a large bowl.
2. Mix ingredients together.
3. Cover and chill for 20-30 minutes in fridge.

Notes:

• Store leftovers covered in fridge for 1-2 days. Give a stir before serving as it may become more watery as sits. 
• Like the heat? Add red chili flakes or jalapenos
• Like it sweet? Swap out tomatoes for strawberries.  Same color, similar texture, SO good! 

Enjoy!

I'd love to know if you make this. Follow @briefandbalanced on Instagram or Facebook, snap a photo and tag me. Thank you!