I know it’s almost November, but here in South Florida pineapple is on sale and super ripe!!! I decided to whip up a batch of Tropical Salsa for my husband to have during Monday Night Football. This recipe couldn’t be any more simple and it will definitely be a crowd-pleaser. Just add your favorite chips!
How to make Tropical Salsa
First, chop up all of your vegetables and fruit: tomatoes, peppers, red onion, cilantro, and pineapple.
Add, lime juice, olive oil and garlic salt. Stir to combine. Eat right away or refrigerate for up to 2 days.
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If you love this recipe for Tropical Salsa, click here for more salsa recipes! You may also like Crock Pot Chicken Fajitas, Cranberry Pecan Goat Cheese Log, Easy Beer Cheese Fondue, Whipped Feta Dip with Roasted Red Peppers, Homemade Salsa Verde with Pineapple, Crock Pot Hawaiian Chicken, Forbidden Rice and Beans, Fried Plantains, Black Bean Quinoa Burgers and Chickpea Salsa.
- 1 1/2 cups cherry tomatoes, quartered
- 1 cup pineapple, chopped
- 1/2 red onion, diced
- 1 orange bell pepper, diced
- 1/3 cup cilantro, chopped
- Juice from 1/2 lime
- 2 tbsp olive oil
- 1 tsp garlic salt
- Prep and chop all vegetables, fruits and herbs.
- Combine all ingredients together and stir well.
- Eat immediately or refrigerate for up to 2 days.
- Serve with your favorite chips. Enjoy!
For best taste, let salsa marinate for at least 30 minutes before serving.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 93Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 292mgCarbohydrates: 13gFiber: 1gSugar: 10gProtein: 1g