Pineapple Salsa is a fresh, sweet and a bit spicy, very flavorful salsa – absolutely wonderful on pulled pork tacos. Also very easy to make. Recipe from Chef Philip Feder
I took a Street Tacos & Salsas class a couple weeks ago from Chef Philip Feder at Colorado Free University, and this salsa was the class favorite. It just had a great flavor with some heat, but not too much. The pineapple taste stood out with the onion and jalapeno served as accents that added character. Plus, it’s easy to make. You can make this with canned pineapple – not quite as good, but still worth making.
This Pineapple Salsa is ideal on Pork Tinga Street Tacos or Carnitas Tacos. It’s similar to Tacos al Pastore. Chef Philip’s Pork Tinga was basically a pork butt or pork loin cut into big chunks, onions, tomatoes, chili powder, a little vinegar, and jalapenos thrown into a pressure cooker and cooked on high for an hour and a half. I think quantities are just crude guesstimates. I’ll have to try making it myself so I can publish the recipe.
I hope you enjoy this Pineapple Salsa recipe – I’ll be making it again and again myself!
- 1 whole pineapple
- ¼ white onion, chopped (about ⅓ cup)
- 2 green onions, chopped
- ¼ jalapeño, seeded and minced
- 1 bunch cilantro, chopped
- Juice of 2 limes
- Sprinkle of Kosher salt
- Core and dice the pineapple.
- Mix pineapple and remaining ingredients in a large bowl. Taste for seasoning and adjust as needed.
- Set aside for 15 minutes to let flavors blend.
- Serve on pork tacos or with chips.
Carnitas Taco with Pineapple Salsa is a classic pulled pork street taco, just bursting with flavor and character. It is basically a variation of tacos al pastore, which is pork cooked with spices and pineapple. Recipe from Chef Philip Feder
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