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There are a handful of recipes that I’ve been making for years for my family but always forget to put on weelicious. What a shame because you definitely need to have this one in your arsenal. This unbelievably easy and flavor-packed salsa has so many uses. Made with fresh, sweet, ripe pineapple and mango, it’s the perfect accompaniment for grilled fish, chicken or even to eat straight out of the bowl like my kids and husband like to do!

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Pineapple Mango Salsa

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Author: Catherine McCord
Prep Time 4 minutes
Total Time 5 minutes

Ingredients  

  • 1 cup pineapple, peeled & diced
  • 1 mango, peeled and diced
  • 1 red bell pepper, diced
  • 1/2 small red onion, diced
  • 2 tablespoons cilantro, chopped
  • juice of 1 lime
  • 1/2 teaspoon kosher salt
  • grilled or broiled fish (Tilapia, Halibut, Opah, etc)

Instructions 

  • Place all ingredients in a bowl and combine.
  • Serve over fish or with tortilla chips.

Nutrition

Sodium: 200mg | Sugar: 9g | Fiber: 2g | Calories: 45kcal | Protein: 1g | Carbohydrates: 11g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. Can I preserve this with hot water canning method or can it be frozen? As usual, I bought too much & would love to preserve it. Thanks in advance

  2. Be careful with the onion. I think I put a little bit too much in and it overpowered the other flavors or I just had a really strong onion! I love it even with the strong onion flavor but my kids will not touch it and they LOVE fruit! I will for sure try again.

  3. […] I love fruit! If someone can find a way to incorporate it into a meal I’ll try it. From weelicious.com […]

  4. I added chili powder to this and it gave it a perfect kick! Served over a rice pilaf and tilapia fillet

  5. We’ve been making this for years and my kids will eat this on top of brown rice and they are satisfied and thrilled! The 15 y/o likes fresh jalapeno added but the 13 y/o doesn’t appreciate the heat as much.

    We have a dessert variation of this too. Replace the onion, cilantro and salt with kiwi, apple and strawberry and serve it with ice cream and cinnamon tortilla chips. (brush some olive oil on leftover tortillas, sprinkle with cinnamon and bake or broil) so yummy, even as breakfast!

  6. Oh, and you can also pull this off in the winter too by using frozen mango and canned crushed pineapple. Obviously not as tasty as fresh, but it’s an option to liven up the winter months!

  7. I LOVE this recipe! I make it regularly with fish and it’s always a hit! It’s also a great thing to take to potlucks with chips or Wheat Thins. I’ve never had leftovers!
    My mom used to add some jalapeño for spice which is delicious, although I don’t do that because my daughter loves this and I don’t want it too spicy for her.

  8. This sounds amazing! I’ll definitely be trying this out. I think if I added some black beans, I could have an entire meal!

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