It was the week before my birthday. I was never one to celebrate birthdays, but Jackie insisted. She decided to take me to a restaurant owned by one of my favorite celebrity chefs. I didn't know where we were going for a while, but unable to keep a secret, she told me we were going to Bobby Flay's restaurant, Mesa Grill. It was an amazing surprise. It was a beautiful restaurant, and we had a table on the second level over looking the entire dining room and kitchen. I ordered a char-grilled chicken breast topped with a pineapple salsa. It was served with a cornbread stuffing, presented in a corn husk and steamed to perfection. The dinner ended with a decadent chocolate bread pudding. The whole evening was amazing. 
For weeks we talked about that pineapple salsa; we both craved it. It inspired me to try to create my own version. This salsa works well over chicken (as it was served at Mesa Grill), but it also tastes great over tuna or grilled pork. As you make this salsa you may have pineapple left over. While your tuna is on the grill, place some of the pineapple (cut into spears) on the grill over a low heat. Grilling pineapple releases all the juiciness in the fruit.
How to make Fresh Pineapple Salsa:
- Slice ½ of a fresh pineapple into quarters, removing core and skin.
- Dice into ½" pieces. Place in mixing bowl.
- Chop ¼C fresh cilantro and ¼C red pepper. Add to pineapple.
- Mince 2 cloves garlic and add to pineapple mixture.
- Roll 1 lime on cutting board to prepare for juicing.
- Slice lime in half. Squeeze juice into pineapple mixture.
- Add kosher salt.
- Enjoy immediately or refrigerate for up to two days.
This pineapple salsa perfectly complements a grilled chicken breast, and it also tastes great with our cilantro lime rice. It made for a flavorful, light and healthy meal. This salsa will keep in the refrigerator for up to two days to enjoy with leftovers. If you have late night munchies, simply grab the salsa, a bag of tortilla chips, and a nice cold beer and sit and watch a great baseball game. That is something Jackie and I love to do. 
Planning a fiesta? Serve Fresh Pineapple Salsa with tortilla chips and some Pink Señoritas or Pineapple Smokey José Rum Cocktails.
Fresh Pineapple Salsa
Fresh Pineapple Salsa is sure to be the hit of your next fiesta! This sweet and addictive dish can be served with chips or over chicken breast as an entrée.
- Total Time: 20 mins
- Yield: 4 servings 1x
Ingredients
- ½ fresh pineapple
- 2 cloves of garlic
- ¼ cup fresh cilantro
- ¼ cup fresh red pepper
- 1 lime (at room temperature)
- 1 tsp. kosher salt
Instructions
- Slice pineapple into quarters, removing core and skin. Dice into ½" pieces. Place in mixing bowl.
- Chop fresh cilantro and red pepper. Add to pineapple.
- Mince garlic and add to pineapple mixture.
- Roll lime on cutting board to prepare for juicing.
- Slice lime in half. Squeeze juice into pineapple mixture.
- Add kosher salt.
- Enjoy immediately or refrigerate for up to two days.
- Prep Time: 20 mins
- Category: Side Dish
Nutrition
- Serving Size: ½ C
- Calories: 56
- Sugar: 8.6 g
- Sodium: 209.2 mg
- Fat: 0.7 g
- Carbohydrates: 13.8 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: salsa, pineapple, appetizer, party, fiesta, side dish, topping, chicken, pork, Mexican, cilantro, vegetarian, vegan, gluten-free
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