Pineapple, Mango, and Tomato Salsa

This salsa is at it’s best when served with grilled fish or chicken. It's also great with tortilla chips.

Serves: 8Hands-on: 30 minutesTotal: 4 hours 30 minutesDifficulty: Easy

Serves: 8


  • 1 medium pineapple
  • 1 medium mango
  • 2 medium tomatoes
  • 1 small red onions
  • 1 small red bell pepper
  • 1 medium jalapeño chili pepper
  • 3 Tbsp. cilantro, chopped
  • ½ tsp. salt


  • Remove the top, core, and rind from the pineapple; cut the fruit into½" pieces. Remove the skin and seeds from the mango; cut the fruit into ¼" pieces. Cut the tomato into ¼" pieces. Reserve the juice from the pineapple, mango, and tomato.
  • Cut the onion into 1/2" pieces. Remove the stem and seeds from the red bell pepper and cut into½" pieces. Remove the stem from the jalapeño and cut into⅛" pieces. Remove the stems from the cilantro and cut the leaves into ½" pieces.
  • Combine all the ingredients, including the reserved juices; mix well.
  • Refrigerate for at least 4 hours before serving.