I especially like pairing Pineapple Salsa with Blackened Tilapia, it’s one of those combinations that just works beautifully. The tilapia, seasoned with bold blackening spices, develops a smoky, slightly spicy crust that’s full of flavor. And then comes the pineapple salsa: bright, juicy, and just the right amount of sweet. It adds a refreshing crunch, a burst of color, and a layer of contrast that lifts the entire dish.
Ingredients
- 1 cup pineapple chunks drained and finely diced
- 1/2 large red bell pepper seeded and diced finely diced
- 1/4 medium red onion finely diced
- 1/2 bunch fresh cilantro chopped
- 1 lime juiced
- 1 tbsp olive oil
Instructions
Gather all ingredients before starting recipe.
- Cut one half of a large red bell pepper into thin strips and then finely dice.
- Peel and finely dice one small or half of a medium sized red onion.
- Chop one half of a bunch of fresh cilantro.
- Combine all ingredients in a medium sized bowl, squeeze the juice of one whole lime on the salsa, add one tablespoon of olive oil and stir to combine. Cool in the regrigerator for at least an hour before serving.
