Pineapple Salsa

Ingredients

• 1 ripe pineapple, peeled, cored, and finely diced (about 2 cups)
• ½ small red onion, finely diced
• 1 small red chilli (or jalapeño), finely chopped – seeds in for heat, out for chill vibes
• 1 small red capsicum (bell pepper), diced
• Zest and juice of 1 lime
• A handful of fresh coriander (cilantro), chopped
• 1 tablespoon olive oil
• Pinch of sea salt
• Optional: ½ avocado, diced (adds a creamy element if serving solo as a dip)

Method

1. Combine the produce: In a bowl, mix the diced pineapple, red onion, chilli, and red capsicum. Try not to snack while mixing. (Actually, do. It’s irresistible.)
2. Add the lime & oil: Stir in the lime zest and juice along with olive oil and a pinch of salt. Let it sit for 5–10 minutes to let the flavours get chatty.
3. Toss in the herbs: Just before serving, stir through the chopped coriander. If using avocado, gently fold it in last to avoid turning it into guac.
4. Serve: Spoon generously over your pulled pork, pile it onto tacos, or just attack it with corn chips like a fruity piranha.

Pro Tips

• Roast the pineapple in a hot pan or under the grill for a few minutes for caramelised edges and deeper flavour. Oh yes.
• Make ahead: Best served fresh, but you can prep the base (minus coriander and avocado) a few hours in advance and chill.
• No fresh pineapple? Use canned in juice, drained well and patted dry — but fresh really is the Beyoncé of this band.