This vibrant and flavourful mango pineapple salsa is the perfect healthy compliment for any chicken or fish dish. You can even dip tortilla chips in it for a sweeter twist on the traditional salsa! Perfect tropical side dish for a hot summer day!
In my last post, I mentioned that I was cooking like crazy this past weekend.
Often times, when I’m preparing food, I like to cook according to themes.
I just find it’s a lot easier to plan a menu if I know that I have a set theme.
Cooking is like planning a party!
I LOVE Greek food, so night number once was focused on Greek cuisine.
And since, it was boiling hot on Sunday, and it totally reminded me of the Caribbean, I decided to go with a Caribbean theme for night number two.
Matt and I whipped up this delicious jerk chicken with coconut rice, which I will be posting shortly.
To top it all off, we made this tropical salsa which really brought the meal all together.
Not to mention the colours!
The colours in this salsa were absolutely gorgeous.
Like mouth-wateringly beautiful.
And the flavours were so refreshing….and…well..tropical.
Just like the name!
So many nutrients packed in this salsa too!
While it tasted great paired with the jerk chicken, you could really put it with any chicken or fish as a side, or even use it as a salsa dip for tortilla chips.
All I know is that it was the perfect salsa for a hot summer day!
More similar recipes
- Strawberry Mango Avocado Salsa
- Watermelon Peach Salsa
- Mini Roasted Pineapples
- Homemade Chunky Tomato Sauce
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Pineapple Mango Salsa
- 2 cups diced fresh pineapple
- 2 cups diced fresh mango
- 1/4 cup finely minced red onion
- 1/2 cup diced red pepper
- 2 tbsp minced fresh cilantro
- 2 tbsp freshly squeezed lime juice
- 2 tsp honey
- 1/4 tsp salt (or more to taste)
- Add all ingredients for the salsa to a medium-sized bowl. Toss until well combined.
- Cover and refrigerate until ready to use.
- Dice up the mango and pineapple in approximately 1/2 inch chunks so that's it's roughly uniform in size. It makes for a nicer presentation and is easier to serve.
- Dice up the red onion really finely to prevent the flavours from overpowering the salsa. We want finely minced onion; not large chunks.
- If the salsa has been sitting for a while, it might start to release some of its juices in the bottom of the bowl. You may wish to serve with a slotted spoon if you don't want the additional juice on whatever it is that you're serving it with. That being said, the juice can also be a great way to flavour up a side dish such as rice. It can go both ways!