Makes about 5 cups
Prep Time: 15 minutes
Total Time: 50 minutes
- 1 whole fresh pineapple, diced small into 2 cups pineapple chunks
- ¾ cup diced tomatoes, seeded
- ¾ cup diced red onion
- ¾ cup diced mixed peppers, seeded
- 2 tablespoons olive oil
- 3 tablespoons fresh lime juice
- ½ teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt, or to taste
- ¼ cup chopped fresh cilantro
- 1 to 2 avocados, diced (optional)
- Cut the pineapple in half lengthwise, leaving the green top attached. Use a sharp paring knife to cut around the flesh of the pineapple at an angle, being careful not to cut through to the skin of the pineapple. Score the pineapple flesh on both sides along the length of the core. Score the remaining pineapple into cubes, again being careful not to cut into the skin.
- Use a large spoon to scoop out the pineapple, and transfer it to a cutting board.
- Cut around the core to remove it. Cut any attached fruit away from the core, and add it to the cutting board with the scooped-out pineapple flesh.
- Cut the pineapple flesh into a small dice, and set the pineapple chunks aside in a large bowl. Reserve the hollowed-out pineapple to use as a serving dish.
- Add the tomatoes, red onion and mixed peppers to the bowl with the pineapple, and stir gently to combine.
- Add the olive oil, lime juice, cumin, coriander, salt, and cilantro to the salsa mix, and again stir to combine.
- Allow the salsa to marinate for 30 minutes to 1 hour.
- Add avocado, if using, and stir to combine.
- Fill the reserved hollowed-out pineapple halves with the salsa.
- Serve chilled or at room temperature.