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Pineapple Salsa

Every now and then Aldi sends me a small gift certificate along with a list of seasonal projects or the option to go it on my own. I chose the latter this time around, and decided to use my certificate to buy some ingredients to make this salsa, which has been my favorite thing to eat of late.

pineapple salsa

It’s a nice bit of a change from regular tomato salsa, it’s not expensive to make, and it contains nothing but raw produce (and salt.)

It’s also super delicious.

I cheated a teeny bit this time around, because the salsa does call for two ingredients that my Aldi doesn’t currently carry: cilantro and a jalapeno pepper. I hear some Aldi stores do have these in their produce departments, though, so for some of you, this could be a 100% Aldi dish. 😉

I was all organized-like and took a picture of my ingredients. Except, um, I forgot to include the red onion. Please imagine one in the photo somewhere.


Just so you know, salsa is quite a flexible thing, so while I’m sharing the ingredients and proportions I use, feel free to change it up to suit your tastes.

Cut the top, bottom and peel off of the pineapple (I do mine kind of like this, except I’m not as careful about the eye removal!) and then chop it into small pieces. The smaller, the better.


If you’re skeered of cutting up a pineapple (though really, it’s not that hard), you can always use canned pineapple. I prefer the texture and flavor of the fresh stuff, though, and hey, a fresh pineapple has zero packaging waste.*

Which is always marvelous.

*assuming you compost the peel

Ok. You’ll also need to chop up some red onion and jalapeno. Depending on how iron-clad your mouth is, you may want to remove the ribs and seeds of the pepper (that’s where lots of the heat resides) before you chop it up.


The family FG, we are wussies, so I remove the seeds and ribs.

Lastly, you’ll need to dice some red pepper and chop some cilantro. If you loathe cilantro, you can leave it out. I like cilantro in pretty much everything, though, so I always add it.

Bring on the cilantro!!


Mix the pineapple, veggies, and cilantro together in a bowl and add salt to taste. I usually start with 1/2 teaspoon and go from there.

We like to eat our salsa with corn chips, and I always have a bag of Aldi tortilla chips around (I eat them with guacamole all the time.)


You can refrigerate your salsa and eat it later (it’ll keep for a few days in the fridge) but if you’re too impatient, you can dig in right away.


Oh, and you don’t have to just eat this with chips. It’s also lovely on top of grilled meats, in fajitas, on tacos, or in a burrito.

Go make some, k?

Pineapple Salsa

4 cups diced pineapple
1/2 cup diced red onion
3/4 cup diced sweet red pepper
1/2-1 jalapeno pepper, diced (remove seeds and ribs if you want less heat)
1/4 cup chopped fresh cilantro
1/2-1 teaspoon salt

Mix all ingredients in a bowl. Taste and add salt as necessary.

Disclosure: Aldi sent me a gift certificate, but they have not bought my adoration (that’s 100% natural!), they didn’t come up with this recipe, and my opinions and words are all my own.


Joshua’s 365 post: My latest origami

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Nancy Stewart

Saturday 27th of June 2020

I am sending just written directions on how to cut up a pineapple, but can take photos if you want and send in a couple of days. I learned how to cut up a pineapple in Hawaii! It is simple! You need a cutting board, a big knife, a smaller serrated knife, and you can also use a grapefruit knife, but it isn’t 100% necessary. Stand the pineapple upright. Twist and pull the top off. When they are not quite ripe that can be the hardest part. Using the large knife, cut the fruit longwise into quarters. Using the serrated knife, cut the core out of each quarter in a wedge shape. The prep person gets to cut off the ends and enjoy the core. Now you have four boats. Individually, cut through the fruit longwise with the serrated knife down to close to the rind, making three sections. Then chop crosswise into bite size pieces. Now take the grapefruit knife, or stay with the serrated one, and cut through lengthwise, separating the fruit from the rind. There are no eyes. It all comes out neatly. To start with. since I am single, I often cut the pineapple in half longwise and then cut only one of the halves into quarters. Wrap and refrigerate the uncut part to use another day.


Sunday 16th of June 2013

I make this salsa too. But I add lime juice and a little honey. It's great!


Wednesday 15th of May 2013

Looks yummy!

If you're interested in "buying local" for your tortilla chips (and probably tortillas, as well), check out a local Mexican restaurant. DH and I discovered that our favorite one sells their tortilla chips by the bag. They're unsalted, which is how we like them, made fresh in the restaurant every day, and helps to support a local business. In terms of cost per ounce, they run pretty much what we were paying for regular chips in the store, except they're truly the extra-thick "restaurant" quality. Here in Seattle, it's a little under $5 for what amounts to a roughly 2-pound bag of chips.


Wednesday 15th of May 2013

Katy from the Non Consumer Advocate does that! I haven't tried it myself, though. We do have some local Mexican places around here...


Tuesday 14th of May 2013

My first thought was how pretty your salsa is!


Tuesday 14th of May 2013

Did you know that you can regrow a pineapple from the top of one? Just cut the top off - put it inside in the sunshine to dry for about a month - and plant! At the very least, you get a free plant and at the very best - the cutest, sweetest little pineapple!

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