On a warm summer day, the consensus for dinner was to have fish tacos. We discussed this at breakfast of course, doesn’t everybody? It’s an easy dinner, and refreshing on a warm day.
The first comment hubby had was, “we can’t make fish tacos tonight, we don’t have any mango salsa” (his fav with tilapia). Not wanting to run to the store just for this item, I foraged around the cupboards and found a can of pineapple. Hmmm, why can’t I make a pineapple salsa for the fish tacos instead?
I couldn’t think of a reason why not, so I did!
It only takes a few minutes to gather and chop ingredients.
Mix together and marinate in the fridge for a few hours. Oh sooo good!
The salsa made it into the fish tacos. Delish!
Of course, you can use fresh pineapple instead of canned if that is your preference. There’s a bit more cutting prep with a fresh pineapple but the flavor is worth it.
Save RecipeIngredients
- 1 1/4 cup chunked pineapple, sliced in small bits
- 1 tablespoon jalapino, seeded and finely chopped
- 1/4 cup red onion, chopped
- 1/2 cup grape tomatoes, diced
- 1/4 cup fresh cilantro, finely chopped
- 1/2 - 1 teaspoon lime juice
- Dash of salt and pepper
- Optional: 1 teaspoon juice from canned pineapple if you want salsa sweeter
Instructions
- Mix ingredients together until combined. Season if needed.
- Marinate for about 2 hours before serving.
Notes
Salsa can be eaten as soon as it is mixed, but letting it marinate for an hour or so helps the ingredients marry together for a fuller flavored taste.