Pineapple Salsa

I found myself escorting home a free pineapple we used for an on-camera prop during the show several days ago, and was trying to come up with something else to do with it besides juice it, cube it and eat it every morning for breakfast for ninieteen days, or attach it to the top of my head, swing a poncho around my neck and parade around my apartment like Chita Rivera (Carmen Miranda?).

Here and there online, I had caught site of some recipes for pineapple salsa along with the recommendation that it goes wonderfully with fish. I wasn’t completely sold. That is no longer the case.

My issue with my traditional homemade salsa is that it usually peaks around day two, and after that rapidly loses all its zip. Perhaps a nod should be given to the boom-boom power of the tropical bonanza that is the pineapple. It got sweeter and tangier with each passing day, up to about a week! Not only did it kick start my salmon (actually saving it since I discovered too late I was completely out of lemons), it also worked wonders in scrambled eggs and even atop a leftover turkey burger.

This will definitely remain a staple in my refrigerator, and I’m pretty sure that a homemade pineapple salsa pizza will hit my stomach before Thanksgiving arrives.

BONUS – pineapples are a good source of Vitamin C.

PENALTY – pineapples are highly acidic, full of sugar, and can prevent coagulation of the blood. They are not recommended for people with liver or kidney disease. For them, I suggest taking the above-mentioned Chita Rivera route (Carmen Miranda? Dorothy Lamour?)

Here’s what you need.  This recipe serves 2 with plenty leftover and can also be found at

  • 1/4 cup finely chopped fresh pineapple
  • 2 tablespoons diced red bell pepper
  • 2 tablespoons diced green bell pepper
  • 1/4 cup frozen corn kernels, thawed
  • 1/4 (15 ounce) can black beans, drained and rinsed
  • 1 tablespoon chopped onions
  • 1/2 green chile peppers, chopped
  • 1 tablespoon orange juice
  • 1 tablespoon chopped fresh cilantro
  • 1/8 teaspoon ground cumin
  • salt and pepper to taste

In a large bowl, mix together everything with the exception of the seasonings, which should be added at the end, according to taste. Cover and chill for several hours before serving.

Three cheese mashed potatoes starring blue, mozzarella and sharp cheddar to finish off the meal! And if you’ve got some nice Romaine lettuce handy, that always makes a swell bed for your fish. Neatness and presentation count in my home!

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