I remeber the first time I tried pineapple salsa. It was at some little beach shack down in Baja, Mexico, and I was instantly hooked! The sweet and tangy pineapple, paired with the spicy kick of jalapeño, was a revelation. But over the years, I've played around with the recipe, tweaking it here and there, until I landed on this version. The smoked paprika, though, that's the game changer. It adds this depth of smokiness that takes the whole thing to another level. I was at a BBQ once and someone told me theu where trying to decide between this and some avacado salsa and it wasn't even a question, eveyone loved this.
This Smoked Paprika & Pineapple Salsa is incredibly versatile. Serve it with tortilla chips for a crowd-pleasing appetizer, or use it as a vibrant topping for grilled chicken, fish, or tacos. I even like to spoon it over grilled halloumi for a quick and easy lunch. I once saw someone add it to a burger and he loved it! You really can't go wrong! I personally will add it to anythhing.
Required Equipments
- Cutting board
- Chef's knife
- Mixing bowl
- Grill (optional)
Smoked Paprika and Pineapple Salsa: Frequently Asked Questions
Smoked Paprika and Pineapple Salsa
This Smoked Paprika & Pineapple Salsa combines the sweetness of pineapple with the smoky depth of smoked paprika and a touch of heat from jalapeño, creating a flavor explosion in every bite! It's the perfect topping for all your summer needs.
⏳ Yield & Time
Yield: 2 cups servings
Preparation Time: 15 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prep the Pineapple: If grilling, preheat your grill to medium-high heat. Slice the pineapple into 1/2-inch thick rounds. Lightly brush with olive oil (optional, but helps with grilling). Grill for 2-3 minutes per side, until grill marks appear. Let cool slightly, then dice into small pieces. If not grilling, simply dice the fresh pineapple into small, even pieces.
- Dice the Veggies: Finely dice the red onion, red bell pepper, and jalapeño(s). Remove the seeds from the jalapeño if you prefer a milder salsa.
- Mince the Cilantro: Roughly chop a handful of fresh cilantro. Don't be afraid to include the stems, they're packed with flavor!
- Combine Ingredients: In a medium mixing bowl, combine the diced pineapple, red onion, bell pepper, and jalapeño. Add the minced cilantro.
- Add the Spices and Lime Juice: Sprinkle in the smoked paprika, cumin, and a pinch of salt. Squeeze the juice of one lime over the mixture. Give it a good stir to ensure everything is evenly coated.
- Taste and Adjust: This is the most important step! Taste the salsa and adjust the seasonings as needed. Add more salt, lime juice, or smoked paprika to your liking. If it's too spicy, add a little more pineapple to balance the heat.
- Let it Rest (Optional but Recommended): For the best flavor, cover the salsa and let it sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together. Honestly, it gets even better after a few hours!
- Serve and Enjoy: Serve the Smoked Paprika & Pineapple Salsa with tortilla chips, grilled chicken or fish, tacos, or as a topping for your favorite Mexican dishes. I even put it on grilled cheese the other day! Don't knock it 'til you try it.
📝 Notes
🍎 Nutrition
Calories: 60 kcal
Protein: 1g
Fat: 0.5g
Carbohydrates: 15g
Fiber: 2g
Calcium: 15mg
