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I was looking for a great topping for some fish I was making and pineapple salsa came to mind. This recipe is full of tangy, bright flavors that complement fish perfectly, and the added cucumbers brings down the higher carb content.
Pineapple Salsa | Pineapple Cucumber Salsa
This is a lovely no-cook and low carb pineapple salsa that you can have over any grilled fish, shrimp or scallops that you make, or you can just eat it on tacos filled with Pork Carnitas. You can vary the proportions of cucumber and pineapple for this salsa recipe to keep the carb content down. I made it with equal amounts of pineapple and cucumber as a test, but I think I’ll add a little extra cucumber so that I can keep sugars down while still being able to enjoy the taste of pineapple.
What is Tajin?
You might be looking at the ingredients list for this recipe and be wondering, “What in the world is Tajin seasoning?” Tajin is a company that makes a Mexican seasoning blend that is perfect for fruit or mixtures like this salsa recipe. This seasoning uses a combination if chili peppers, salt, and dehydrated lime juice to make a delicious mixture that is used widely among the Mexican and US communities. You can buy it at most larger grocery stores such as Walmart or you can get it on Amazon HERE (LINK)!
This seasoning will taste very tart since the lime juice is the star of this seasoning. When mixed with a sweeter fruit, it adds a great contrast, especially when you’re going for a Mexican flavor. Of course, salsa is definitely Mexican so, you’ll want to get all those best Mexican flavors when possible. Tajin won’t be near as spicy as you think it might be, so, taste it first and see if you can handle it.
Pineapple Salsa Using Canned Pineapple?
I mention below that canned pineapple is perfectly fine for this recipe. I, personally don’t like to use it if I don’t have to. Simply because there’s a distinct difference between fresh pineapple and canned pineapple. However, there’s no problem at all if you’re in a pinch and need to use canned pineapple. It will still taste great and everyone will still be very pleased with the flavors and turnout.
What to Serve With Pineapple Salsa?
This recipe is absolutely fabulous with seafood. The delicate flavors of fish, shrimp, and scallops are well-complemented by the sweetness in the pineapple and the freshness of the cucumbers. I usually like to use a taco form for this but, even as a side dish, this recipe will work well.
Pineapple and pork are a classic combination. Consider serving this with my Mexican Smoked Pork. In this case, I would make tacos, and serve the pork with tortillas, top with some shredded cabbage and salsa. If you’re low carb, then just mix the cabbage, pork and salsa for a lovely dinner.
This salsa recipe also works well as an appetizer. Serve it with some homemade chips or crackers. Really, this salsa works great with countless things simply because it’s so universal.
Tips and Suggestions for This Recipe
- The key to this recipe is getting the pineapple and cucumber diced quickly. I love my pull chop (LINK) for this task. While I can chop and dice with a knife quickly, I can’t always do it evenly. The chopper is fast, and it gives you evenly sliced pieces that make for a pretty presentation.
- This is absolutely fabulous with seafood. The delicate flavors of fish, shrimp, and scallops are well-complemented by the sweetness in the pineapple and the freshness of the cucumbers.
- This recipe tastes very different fresh vs. the next day. The first day, you taste each of the flavors separately and it tastes very crunchy. But as the salad sits, it marinates, all the ingredients get friendly with each other, and it’s a whole different salsa the next day. I would make a double batch and plan to have leftovers.
- You can also use canned pineapple in juice if you want. Use some of the juice to form the dressing for this salad.
Variations
- If you’re not watching carbs like a hawk, include some chopped mango in this recipe.
- Substitute raw jicama, or add some for additional crunch.
- Serve warmed over grilled meat rather than cold.
I honestly love making this recipe because it’s so easy and it can technically be made in advance if desired. If you’re looking for an all around great summer recipe, this is the one. Feel free to let us know how you used the pineapple salsa in the comment section below!
If you loved this recipe, check out my Air Fried Tomatilla Salsa OR my Keto Creamy Avocado Tomatilla Salsa!
★ DID YOU MAKE THIS RECIPE? DON’T FORGET TO GIVE IT A STAR RATING BELOW! JUST CLICK ON THE STARS TO RATE.
This Pineapple Salsa recipe is a delightfully bright and light dish that's perfect for a hot summer day or as a topping to a taco! And it's vegan friendly!
- 1 cup pineapple diced
- 1 cup cucumber diced
- 1/2 cup red onion diced
- 1/2 cup cilantro chopped
- 2 tablespoon Tajin Mexican fruit seasoning (Can sub 2 teaspoons chile powder)
- 1 tablespoon Jalapeño pepper diced
- 1 tablespoon lime juice
- Salt
- Mix all diced ingredients and let it rest for a while.
- Taste and adjust salt, lime juice, and Tajin as needed.
- Serve with grilled seafood, or as a topping for pork carnita tacos.
- The key to this recipe is getting the pineapple and cucumber diced quickly. I love my pull chop (LINK) for this task. While I can chop and dice with a knife quickly, I can’t always do it evenly. The chopper is fast, and it gives you evenly sliced pieces that make for a pretty presentation.
- This is absolutely fabulous with seafood. The delicate flavors of fish, shrimp, and scallops are well-complemented by the sweetness in the pineapple and the freshness of the cucumbers.
- This recipe tastes very different fresh vs. the next day. The first day, you taste each of the flavors separately and it tastes very crunchy. But as the salad sits, it marinates, all the ingredients get friendly with each other, and it’s a whole different salsa the next day. I would make a double batch and plan to have leftovers.
- You can also use canned pineapple in juice if you want. Use some of the juice to form the dressing for this salad.
Variations
- If you’re not watching carbs like a hawk, include some chopped mango in this recipe.
- Substitute raw jicama, or add some for additional crunch.
- Serve warmed over grilled meat rather than cold.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.
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