Pineapple salsa with red chilli and coriander

Name: Pineapple salsa with red chilli and coriander
Total time: 15 min
Yield: 4 people
Ingredients: 1 small ripe pineapple (± 300 g flesh); ½ red onion; 1 red chilli; the juice of 1 lime; 1 handful of fresh coriander or mint; a pinch of salt

Updated on 10 October 2026

Makes: 4 people
Time: 15 min
From: Pineapple

Ingredients

1 small ripe pineapple (± 300 g flesh)
½ red onion
1 red chilli
the juice of 1 lime
1 handful of fresh coriander or mint
a pinch of salt

Method

Cut off the crown and base of the pineapple, stand it upright and cut away the skin in strips. Remove the brown eyes with the tip of a small knife and cut out the tough core; keep the skin and core for tepache.
Cut the flesh into half-centimetre dice.
Chop the red onion very finely. Halve the chilli, remove the seeds if you want it less hot, and chop it finely. Wash your hands well afterwards.
Mix the pineapple with the onion, chilli, lime juice, chopped coriander and salt. Leave for 10 minutes for the flavours to blend, then serve.

Storing: Best eaten the same day: covered, half a day in the fridge at most, as the pineapple softens. Lovely with grilled fish, chicken or pork, in tacos or with tortilla chips.