Okay, this little jewel deserves a blog on its own instead of being buried inside this Chili lime shrimp bowls recipe blog. This simple pineapple salsa is so tasty that I would take it all out of the bowl (and I did when I made the shrimp bowls!). It’s straightforward and adaptable. You can use it for topping fish, chicken burritos, quesadillas, and salads… The possibilities are endless. It will last in the fridge for 3-4 days, but the chances are it will not last as long!


2 cups of chopped pineapple* ($0.67)

1/4 onion red ($0.17)

One jalapeno (optional) ($0.11)

One lime ($0.34)

1/4 bunch cilantro ($0.21)

One teaspoon salt ($0.05)


Cut the pineapple into smaller pieces. If you are using canned pineapple, remove it from the can before you chop. The juice can be saved for smoothies, marinades, or other purposes. Put the pineapple pieces in an ice cube.

Finely chop the red onion, then add it to the dish. Take the seeds out of the jalapeno first by trimming off its stem and after which you cut the jalapeno into two pieces length-wise. Scrape out the seeds using the help of a spoon. Then, cut the remaining pepper into small pieces. Add the jalapeno to the bowl.

Clean and shake as much water out of the cilantro as much as is possible. Take the leaves off the stems and chop them. Chop the cilantro and add it to the bowl. Pour the juice of one lime and pour it into the bowl. Mix everything.

Sprinkle salt according to taste. Start with 1/2 teaspoon Mix it up to taste, then add more as required. The amount I added was one teaspoon in total. Keep the salsa chilled until you’re ready to eat. Stir the salsa to distribute the flavor and juices before serving.