Spicy Pineapple Salsa

Salsa is great for chips, but chips are not great for us… We use fresh salsa’s to top different proteins. This pineapple salsa works wonders on chicken breast, thighs or quarters, on steamed or grilled fish as well as on grilled tofu. Takes your meal from EH to OLE!!

Spicy Pineapple Salsa over Chicken Quarters

The recipe is flexible based on your taste and preference. No pineapple? Use mango or peach. Don’t like spicy food? Omit the jalapeno and cayenne pepper. No cilantro? Substitute some parsley and a touch of honey or basil.  Have fun with it!

Note: be sure to follow the written recipe and not the pictorial, because I didn’t photograph each step.

Slice pineapple and then dice into small pieces

Peel and dice one persian cucumber

Finely dice a shallot

Finely dice 1/2 of a red pepper

Baked Chicken Quarters with Spicy Pineapple Salsa

Spicy Pineapple Salsa

Makes about 2 cups of salsa


4 slices of pineapple (about 1/3 of a pineapple), finely diced

1 Persian cucumber, peeled and finely diced
1/2 red pepper, ribs and seeds removed, finely diced
1/2 jalapeño pepper, ribs and seeds removed, finely diced
1 shallot, finely diced
¼ cup minced cilantro
1 tsp cayenne pepper

2 tablespoons extra virgin olive oil
Juice from 1 lime
Kosher salt

Freshly ground black pepper


Combine all chopped ingredients and toss.
Can be eaten immediately or refrigerated in an air-tight container for 3-4 days.

Eat, Drink & Be Yummy!

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