Best 12 Pineapple Avocado Salsa Recipes

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Pineapple avocado salsa is a colorful and flavorful salsa that is perfect for any occasion. It is made with fresh pineapple, avocado, tomatoes, onions, cilantro, and jalapeños. The sweetness of the pineapple and avocado pairs perfectly with the spiciness of the jalapeños, and the tomatoes and onions add a nice balance of acidity and freshness. This salsa is perfect for serving with tacos, burritos, nachos, or chips. It can also be used as a topping for grilled fish or chicken.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED MAHI-MAHI WITH TOMATILLO-AVOCADO SALSA AND PINEAPPLE



Grilled Mahi-Mahi with Tomatillo-Avocado Salsa and Pineapple image

Provided by Charlie Jones

Categories     Fish     Fruit     Vegetable     Quick & Easy     Backyard BBQ     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

Nonstick vegetable oil spray
1/2 pound tomatillos, husked, rinsed, cored, chopped
1 large avocado, halved, pitted, peeled
1/2 jalapeño chile with seeds, stemmed
1/4 cup chopped fresh cilantro
1 green onion, chopped
4 (7- to 8-ounce) mahi-mahi fillets
1 tablespoon extra-virgin olive oil
1 cup diced peeled cored pineapple

Steps:

  • Spray grill rack with nonstick spray and prepare barbecue (medium-high heat).Blend next 5 ingredients in processor to coarse puree; season salsa with salt.
  • Brush fish with olive oil; sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side. Transfer to plates. Top with salsa and pineapple.

PINEAPPLE AND AVOCADO SALSA



Pineapple and Avocado Salsa image

Provided by Melissa d'Arabian : Food Network

Time 25m

Yield 1 1/4 cups

Number Of Ingredients 9

1 (14-ounce) can sliced pineapple in juice, drained and juices reserved
1 tablespoon lime juice
1 tablespoon honey
1 tablespoon extra-virgin olive oil
1 small jalapeno, seeds removed and diced
Kosher salt and freshly ground black pepper
1/2 red onion, finely chopped
1 medium avocado, halved, pitted and flesh cubed
2 tablespoons minced cilantro leaves

Steps:

  • In a medium bowl, make the dressing by mixing 2 tablespoons of pineapple juice with the lime juice, honey, oil and jalapeno. Season with salt and pepper, to taste. Add the pineapple and onion. Gently fold in the avocado and cilantro. Let the flavors blend for at least 15 minutes before serving.

CARIBBEAN PORK WITH AVOCADO-PINEAPPLE SALSA



Caribbean Pork with Avocado-Pineapple Salsa image

This lean pork tenderloin gains lots of flavor from its spice rub and its side of Avocado-Pineapple Salsa.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 9

2 tablespoons light-brown sugar
2 teaspoons coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground pepper
2 pork tenderloins (about 12 ounces each)
1 tablespoon vegetable oil
Avocado-Pineapple Salsa

Steps:

  • To create Spice Rub: In a small bowl, combine light-brown sugar, salt, cinnamon, cumin, allspice, and ground pepper.
  • Heat broiler, with rack 4 inches from heat source. Line a broilerproof rimmed baking sheet with foil. Place pork on pan; rub all over with oil, and coat evenly with spice rub.
  • Broil, turning occasionally, until an instant-read thermometer inserted into pork registers 150 degrees, 15 to 20 minutes.
  • Wrap loosely with foil in pan; let rest 5 to 10 minutes before slicing thinly. Serve with the salsa.

Nutrition Facts : Calories 374 g, Fat 17 g, Fiber 3 g, Protein 36 g

CHICKEN TACOS WITH ROASTED PINEAPPLE SALSA AND AVOCADO CREMA



Chicken Tacos with Roasted Pineapple Salsa and Avocado Crema image

These tacos are great any night of the week, not just Tuesday.

Provided by Wolf Gourmet

Yield 12 servings

Number Of Ingredients 14

1 small pineapple, peeled, cut into four pieces lengthwise and cored
Olive oil
1 English cucumber, diced small
1/2 medium red onion, diced small
2 jalapeños, minced
3-4 limes
Salt and pepper
2 large avocados, pitted and peeled
1 cup sour cream
2 pounds boneless, skinless chicken breasts
Warm corn tortillas, for serving
Cilantro leaves, for serving
Wolf Gourmet Countertop Oven with Convection
Wolf Gourmet High-Performance Blender

Steps:

  • Heat Wolf Gourmet Countertop Oven to Convection/Roast 450°F. Line the Wolf Gourmet baking pan with parchment paper. Coat pineapple in olive oil and arrange on baking sheet. Roast until tender and juices begin to release, 15-20 minutes. Let cool.
  • Using a Wolf Gourmet High-Performance Blender, combine avocado, sour cream, and freshly grated lime zest and juice from one lime. Purée to a smooth crema.
  • Heat a large skillet over medium-high. Season chicken with salt and pepper. Add 2 tablespoons vegetable oil to the pan and carefully swirl to coat. Arrange chicken in a single layer in the pan and cook, flipping once, until cooked through, 10-12 minutes. Transfer to a cutting board and let sit five minutes before slicing.
  • Chop roasted pineapple into small pieces. In a medium bowl, combine pineapple, cucumber, onion, and jalapeño. Season to taste with lime juice and salt. Serve with chicken tacos and avocado crema.

CARIBBEAN PORK WITH AVOCADO-PINEAPPLE SALSA



Caribbean Pork With Avocado-Pineapple Salsa image

This is one of the best things I ever made, partially because I LOVE pork tenderloin and partially because I love avocados. The spice rub makes a nice, crisp coating on the pork.

Provided by Zanna_409104061

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 (12 ounce) pork tenderloin
1 tablespoon olive oil
1 (8 ounce) can pineapple in juice
2 scallions, thinly sliced
1 avocado, diced
2 tablespoons light brown sugar
2 teaspoons coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon pepper

Steps:

  • Prepare spice rub first by combining the brown sugar, coarse salt, cinamon, cumin, pepper and allspice.
  • Preheat broiler with rack 4 inches from heat.
  • Line a broiler pan with aluminum foil and place pork on pan, rub all over with oil.
  • Rub the spice mixture all over the pork, coating it evenly.
  • Broil, turning occasionally, about 15-20 minutes (thermometer will read 150F).
  • Meanwhile, make the avocado-pineapple salsa by draining the juice from the pineapple into a small bowl.
  • Finely chop pineapple and add to the bowl of juice along with the scallions and avocado. Season with a little salt and pepper, toss gently to combine.
  • When pork is finished, slice thinly and serve with the salsa.
  • To save the salsa as leftovers, line the bowl with plastic wrap, putting the wrap down into the bowl and directly over the salsa. Then add another piece of plastic wrap over the top, like normal, before refrigerating.

Nutrition Facts : Calories 408.4, Fat 20.2, SaturatedFat 4.7, Cholesterol 112.3, Sodium 1255.3, Carbohydrate 21.4, Fiber 4.4, Sugar 15.4, Protein 36.5

GRILLED PINEAPPLE AND AVOCADO SALSA



Grilled Pineapple and Avocado Salsa image

This is yummy over fish and any kind of meat! I also like to have it over rice and grains. I think this would be great as a pizza topping! These ingredients are used in the Caribbean, Mexico, Spain and the Southwest, also Hawaii(Western USA).

Provided by Sharon123

Categories     Sauces

Time 40m

Yield 4 cups

Number Of Ingredients 8

4 1/2 lbs fresh pineapple, peeled, cored, and cut into 1 inch thick rings
2 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 small Hass avocadoes
3 tablespoons fresh lime juice
1 tablespoon minced seeded jalapeno pepper (about 1 small pepper)
1/4 cup coarsely chopped fresh cilantro leaves

Steps:

  • Heat grill or grill pan to medium hot.
  • Brush pineapple rings lightly with oil, and season with salt and pepper.
  • Grill until brown and caramelized, about 8 minutes per side, or cook on a grill pan over medium heat for 12 to 15 minutes on each side.
  • Cool slightly, and cut into 1/2 inch chunks.
  • Transfer to a bowl.
  • Halve avocados; remove and discard pit and peel.
  • Cut flesh into 1/2-inch chunks; add to pineapple along with lime juice, jalapeño, and cilantro.
  • Toss to combine, and serve.
  • Enjoy!

AVOCADO-PINEAPPLE SALSA



Avocado-Pineapple Salsa image

Use this recipe when making our Caribbean Pork with Avocado-Pineapple Salsa.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 4

1 can sliced pineapple (8 ounces)
2 thinly sliced scallions
1 diced avocado
Coarse salt and freshly ground pepper

Steps:

  • Drain juice from sliced pineapple into a small bowl; finely chop pineapple, and add to bowl along with scallions and avocado. Season with salt and pepper; toss gently to combine.

PINEAPPLE AVOCADO SALSA



Pineapple Avocado Salsa image

A sweet, fruity flavor and a mix of textures set this salsa apart. It goes great with salmon or just about any other fish. This is a sweet, fruity salsa, with a wonderful array of textures: juicy, sweet-acidic pineapple; soft, creamy and subtle avocado; and crisp and refreshing jicama, with everything set off by the heat of the chiles. The avocado gives a pale green cast to the mix. It looks beautiful with salmon and goes with just about any other fish, as well as with chicken or even fajitas.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, sauces and gravies, appetizer, side dish

Time 15m

Yield 2 1/2 cups

Number Of Ingredients 7

1/4 ripe pineapple, peeled, cored and finely chopped (about 1 1/2 cups)
2 tablespoons fresh lime juice
1 medium or 1/2 large avocado, cut in small dice (about 1/2 cup)
1/2 medium jicama, cut in small dice (about 1 cup)
1 to 2 jalapeño or serrano chiles, to taste (or more, to taste)
Salt to taste
1/4 cup chopped cilantro

Steps:

  • Combine all the ingredients in a bowl and gently toss together, taking care not to mash the avocado. Allow to sit for 15 to 30 minutes before serving, then toss again.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 406 milligrams, Sugar 4 grams

AVOCADO PINEAPPLE SALSA



Avocado Pineapple Salsa image

This colorful salsa developed by our home economists features the leaves of lovage, which is an aromatic perennial herb. Sweet pineapple balances perfectly with tart lime.

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 5 cups.

Number Of Ingredients 9

1 fresh pineapple, peeled and diced
1 medium ripe avocado, peeled and diced
1/3 cup finely chopped red onion
5 lovage or celery leaves, finely chopped
1 jalapeno pepper, seeded and chopped
3 tablespoons lime juice
1 teaspoon grated lime zest
1/4 teaspoon salt
Tortilla chips

Steps:

  • In a large bowl, combine the first eight ingredients. Cover and refrigerate for at least 30 minutes before serving. Serve with tortilla chips.

Nutrition Facts : Calories 29 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 31mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 0 protein.

PINEAPPLE-AVOCADO SALSA



Pineapple-Avocado Salsa image

Categories     Condiment/Spread     Onion     Tomato     Side     No-Cook     Pineapple     Avocado     Spring     Jalapeño     Gourmet     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 9

1 cup 1/4-inch-dice fresh pineapple
2 plum tomatoes, seeded and cut into 1/4-inch dice
1 firm-ripe California avocado, cut into 1/4-inch dice
1/2 cup chopped sweet onion
1/4 cup chopped fresh cilantro
1 1/2 teaspoons minced fresh jalapeño chile, including seeds
3 tablespoons fresh lime juice
3 tablespoons fresh orange juice
2 tablespoons extra-virgin olive oil

Steps:

  • Stir all ingredients together and season with salt.

PINEAPPLE AVOCADO SALSA



Pineapple Avocado Salsa image

Provided by Trisha Yearwood

Categories     appetizer

Time 15m

Yield 2 cups

Number Of Ingredients 10

2/3 cup grape tomatoes, chopped (10 to 12)
3/4 cup finely chopped pineapple
3 medium avocados, diced
1/2 finely chopped sweet onion, such as Vidalia
1/8 cup finely chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon crushed red pepper flakes
1/4 teaspoon garlic salt
Black pepper
Lime tortilla chips, for serving

Steps:

  • Combine the tomatoes, pineapple, avocados, onion, cilantro, lime juice, red pepper flakes and garlic salt in a medium bowl. Add pepper to taste. Serve with lime tortilla chips.

PINEAPPLE AVOCADO SALSA



PINEAPPLE AVOCADO SALSA image

Categories     Condiment/Spread     Fruit     No-Cook

Yield 8 servings

Number Of Ingredients 9

¼ cup fresh lime juice
1 tablespoon honey
1 teaspoon kosher salt
Pinch red chili flakes (depending upon spiciness desired)
¼ cup minced red onion
3 cups finely chopped, ripe fresh pineapple
½ cup finely diced red bell pepper (about 1 small pepper)
2 large ripe but firm avocados
½ cup coarsely chopped fresh cilantro

Steps:

  • 1. Have all ingredients except avocados cut up and measured before assembling. 2. In a large bowl, combine the lime juice, honey, salt and chili flakes till well mixed. Add the onion, pineapple and bell pepper. 3. Quarter and peel avocados, then cut into small dice and add to the salsa along with the cilantro. Lightly and gently fold all ingredients together till well combined. Refrigerate for up to 30 minutes before serving or serve immediately. 4. Serve in a bowl with a spoon on a platter surrounded by chips and/or other dipables

Tips:

  • Choose ripe fruits: Use ripe avocados and pineapples for the best flavor and texture. Look for avocados that are slightly soft when pressed and pineapples that are golden yellow and fragrant.
  • Use fresh cilantro: Fresh cilantro adds a bright, citrusy flavor to the salsa. If you don't have fresh cilantro, you can substitute dried cilantro, but it will not have the same flavor.
  • Experiment with different types of peppers: You can use any type of pepper you like in this salsa. Jalapeños add a medium heat, while serrano peppers add a higher heat. If you don't like spicy food, you can omit the peppers altogether.
  • Make it ahead of time: This salsa can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will meld together and become even more delicious over time.

Conclusion:

Pineapple avocado salsa is a delicious and versatile salsa that can be used as a condiment, dip, or even as a marinade. It is easy to make and can be tailored to your own taste preferences. Whether you like it mild or spicy, chunky or smooth, this salsa is sure to please everyone at your next party or gathering. So grab some fresh fruit and get started!

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