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a bowl of homemade pineapple salsa fresca containing a spoon in front of a bowl of lime wedges

Homemade Pineapple Salsa Fresca (Low FODMAP, Paleo, Whole30)


  • Author: Gail
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings 1x

Description

Brighten up tacos, fish, pork, chicken and more with this easy homemade pineapple salsa fresca! Perfect for Cinco de Mayo and summer recipes, this homemade pineapple pico de gallo will add some sweet and spicy flavour to your dishes. Paleo, Whole30 and low FODMAP. Food processor instructions also included! 


Scale

Ingredients

FOR NON-FOOD PROCESSOR PREP:

  • 1 lb fresh pineapple (about 2 ¼ cups), peeled, cored and chopped into ¼” cubes
  • ½ cup scallions, green tops only, chopped* 
  • 1 large jalapeño, seeds and ribs removed, finely chopped**
  • ¼ cup cilantro (lightly packed), finely chopped
  • 2 tbsp lime juice, freshly squeezed 
  • ¼ tsp sea salt
  • ⅛ tsp ground black pepper

Instructions

  1. In a large bowl, add the chopped pineapple, scallions, jalapeño, and cilantro and mix with a spoon. If the mixture looks juicy, strain and discard juice by adding the mixture to a fine mesh sieve. Put the strained mixture back into the bowl. Then, add the lime juice, salt and pepper to the bowl and stir to coat. 
  2. Add the pineapple salsa fresca to tacos (such as my Air Fryer Shrimp Taco Bowl), fish, chicken, burgers or other dishes you’d like to brighten up with some sweet and spicy flavour.
  3. Store in an air-tight container in the refrigerator for up to one week. 
  4. FOOD PROCESSOR INSTRUCTIONS: Ignore the ingredient prep instructions above and do the following: peel and core the pineapple, roughly chop it into large chunks, and add it to the large bowl of a food processor. Remove the ribs and seeds from a large jalapeño and add to the food processor. Remove the stems from cilantro leaves and add to the food processor. Roughly chop the green tops of scallions into thirds and add to a food processor. Cover and pulse the food processor until the contents are chopped into small pieces (do not over process). Pour the mixture into a fine mesh sieve and drain the juice into the sink. Add mixture to a large bowl.*** Add lime juice, salt and pepper to the bowl and stir. Follow instructions #2 and 3 above and enjoy.

Notes

  • *If you’re not concerned with FODMAPs, you can add 1/2 cup chopped red onion instead of the scallions. It makes the salsa prettier, too!
  • **Please note: Jalapeños are low in FODMAPs, but some people react poorly to spicy food regardless of the amount of FODMAPs. Be mindful of how your body reacts to spicy food and consult your doctor or dietitian before making and consuming this recipe if you have concerns about how your body might react.
  • ***If you are averse to stirring it by hand, you can add the mixture back to the food processor, add the lime juice, salt and pepper, and pulse a bit more until coated. I put it in a bowl and stir in the juice and seasonings to prevent over processing.
  • Category: Appetizer
  • Method: By hand or food processor
  • Cuisine: Mexican

Keywords: pineapple salsa, easy pineapple salsa, homemade pineapple salsa, pineapple pico de gallo, low FODMAP salsa, paleo salsa, whole30 salsa, fruit salsa, appetizer recipes, mexican recipes, cinco de mayo recipes, summer recipes