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Home » Snack Recipes

Pineapple Avocado Salsa

Published: Aug 14, 2019 · Modified: Mar 31, 2022 by Jennifer Brown · This post may contain affiliate links · Leave a Comment

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Pineapple avocado salsa recipe is light, refreshing and is perfect to eat with chips or to top fish and chicken! This simple and easy dish is SCD, Paleo, Whole30, gluten free, grain free, dairy free, soy free, egg free, and added sugar free.

A large white bowl filled with pineapple avocado salsa. The bowl is surrounded by fresh cilantro and cumin lime tortilla chips.

For as long as I can remember my abuela and mother have made a simple side dish using canned pineapple chunks and freshly diced avocado.

It was always one of my favorite little sides and over the years I've slowly changed the recipe into this amazing pineapple avocado salsa that we eat all summer long!

Holding a chip full of pineapple avocado salsa.

What ingredients are in a pineapple avocado salsa?

  • ripe hass avocados
  • fresh pineapple
  • red onion
  • cilantro or culantro
  • jalapeno (optional)
  • lime juice and zest
  • fine sea salt
  • ground black pepper

Please make sure to use fresh pineapple for this recipe, canned is just NOT going to give the same amazing flavor!

I like a bit of a kick (like, the tinniest little newborn kick!) in my salsa, so I used half of a deseeded jalapeno. If you prefer a great big David Beckham kick, then use a whole jalapeno!

Directions

Begin by cutting off the pineapple's crown and bottom. Stand the pineapple up and cut the thick, prickly skin off of the fruit (photo 1).

With the pineapple still standing up, cut the fruit into spears around the fibrous core (photo 2).

A collage showing how to cut a pineapple.

Dispose of the core and dice the rest of the pineapple before placing in a medium sized bowl (photos 3 & 4).

Slice the avocado lengthwise until you hit the hard pit in the center. Then rotate the avocado to cut around the pit.

Hold both halves of the avocado and twist to open. Firmly (and carefully!) lodge the knife into the center of the pit and gently wiggle to remove.

Use the knife to cut the avocado into small chunks, making sure not to cut into the skin (photo 5). Scoop the avocado into the bowl with the pineapple (photo 6).

A collage showing how to make the salsa.

Dice the red onion and add to the bowl along with chopped cilantro, salt, and pepper (photos 7 & 8).

Zest a lime and add it along with the juice to the salsa (photos 9 & 10).

If you decide to add jalapeno, remove the seeds and white membrane before finely dicing the pepper (photos 11 & 12).

Stir the salsa until all the ingredients are well combined (photo 13). Allow to sit for 15 to 20 minutes before serving, this allows the flavors to meld together.

A fork full of pineapple avocado salsa.

what to do with the salsa

Use the salsa as a delicious tropical topping for chicken or fish.

A chicken breast on a black plate covered in salsa. The rest of the salsa is next to the plate in a large white bowl.

The salsa is also amazing when served with Almond Flour Crackers or Cumin Lime Tortilla Chips.

Check out these other summertime recipes!

  • Seared Mahi Mahi with Strawberry Mint Salsa
  • Pineapple Upside-Down Cake
  • Seared Scallops with Parmesan Cauliflower Risotto
  • Pineapple Coconut Smoothie

If you’ve made this recipe, please leave a comment and star rating below! This is the best way you can help support me and this blog!

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Pineapple Avocado Salsa

by: Jennifer Brown
Pineapple avocado salsa recipe is a light and refreshing recipe that's perfect to eat with chips or to top fish and chicken! This dish is SCD, Paleo, Whole30, gluten free, grain free, dairy free, soy free, egg free, and added sugar free.
Print Recipe Pin Recipe
Prep Time 10 mins
Resting Time 15 mins
Course Side Dish, Snack
Cuisine American
Servings 4 cups
Calories 285 kcal

Equipment

  • cutting board
  • knife
  • spoon
  • medium size bowl

Ingredients
  

  • 1 fresh pineapple, peeled, cored, and diced
  • 2 hass avocados, diced
  • ¼ cup diced red onion
  • 2 tablespoon chopped cilantro or culantro
  • 1 lime zested and juiced
  • ½ tsp fine sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 jalapeno pepper (optional), deseeded and finely diced

Instructions
 

  • Add all ingredients to a medium size bowl and stir gently to combine.
  • Allow the salsa to sit for 15 to 20 minutes before serving, this allows the flavors to meld.
  • Store the salsa covered in the refrigerator for 2 to 3 days.

Notes

  • Use fresh pineapple for the best flavor. 
  • The more finely diced the ingredients, the easier to scoop with chips. 
The nutritional information calculated in this recipe are an estimate. The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen

Nutrition

Calories: 285kcalCarbohydrates: 41gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 301mgPotassium: 779mgFiber: 11gSugar: 24gVitamin A: 339IUVitamin C: 128mgCalcium: 51mgIron: 1mg
Keyword pineapple avocado salsa
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Pineapple avocado salsa recipe is light, refreshing and is perfect to eat with chips or to top fish and chicken! This simple and easy dish is SCD, Paleo, Whole30, gluten free, grain free, dairy free, soy free, egg free, and added sugar free.

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Welcome! Years ago I was diagnosed with an autoimmune disease and found symptom relief by following the specific carbohydrate diet (SCD). Here you'll find deliciously healthy, whole food recipes that can be enjoyed by all!

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