Recipe – Pineapple Salsa

Me and my mom are going to Hawaii in August for the first time and I kind of wanted something Hawaiian inspired. I just made this for dinner and it’s tasty.  I found it on food.com here, but their formatting is awful and they used too much ginger. They had you marinate the fish too which, after trying, I decided is unnecessary.

Pineapple Salsa

For use on pork, ham, salmon, or other fish.

Prep time: about 30 minutes

Cook time: about 10 minutes

  • Olive oil, about 1 tablespoon
  • 2 Tablespoons fresh lemon juice
  • 2 teaspoons fresh ginger, minced
  • 1 medium red or yellow bell pepper, diced
  • 1 small red onion (about 1 cup), finely chopped
  • 16-20 oz of crushed pineapple (1 20oz can or 2 8oz cans), drained
  • ¼ teaspoon cayenne pepper

Heat oil in a medium skillet

Add the onion and bell pepper and saute until soft, about 4 minutes

Add the pineapple, cayenne, ginger, and lemon juice. Saute until warm, about 4 minutes

Makes about 6 servings. Serve over fish or pork on a bed of rice or greens. Can be made up to 24 hours ahead. Bring to room temp before serving.