Pineapple salsa for fish turns a plain piece of fish into a gourmet meal. It adds that “wow” this is good taste to your dish. Quick and easy to prepare. You may make toppings your go to idea for enhancing many dishes!
How to Make Pineapple Salsa for Fish
Combine canned pineapple chunks, fresh bell pepper, red onion, tomatoes and a little seasoning for the perfect topping for fish.
Let it chill in the refrigerator while you cook the fish.
Whether you bake fish, sauté or grill it, this simple chilled salsa makes it delicious.
Why This Recipe is So Good
Quick – Ready to serve chilled in 20 minutes.
Easy – Chop veggies, combine with canned pineapple chunks and a little seasoning. Stir and chill.
Delicious – The combination of ingredients makes a flavorful topping for any fish.
Low Calorie – Pineapple Salsa contains about 29 calories per serving. It does not have any high fat ingredients so it can be part of a healthy diet.
See how easy it is to prepare with our recipe for Healthy Baked Salmon. It guides you step by step to a flavorful main fish dish.
What You’ll Need to Make Pineapple Salsa
- Fresh Green and Yellow Bell Peppers
- Red Onion
- Tomato – Fresh
- Canned Pineapple
- Red Pepper Seasoning
- Sharp knife for chopping vegetables
- A medium sized bowl to mix ingredients together
Variations for Salsa
Mango is a good additional fruit to add to the salsa. Fresh avocado can be sliced and added just before serving.
Not sure how to slice a fresh avocado? Check out our How to Slice and Avocado web story.
Other seasonings to change things up include cayenne pepper, garlic, lime, parsley or cilantro.
Serve this salsa with salmon, snapper, grouper, halibut and fresh tuna.
Combine it in a salad with fish, chicken, and leafy greens.
Be sure to prepare and refrigerate before serving. It gives the salsa time for the flavors to blend.
Refrigerate leftovers. It’s delicious and already made ahead for another fish topping, salad, rice or protein bowl topping or for fish tacos.
Make salsa up to a day ahead and store in the refrigerator until serving.
Yes. Cut fresh pineapple into small cubes and use it for a fresh burst of flavor in the salsa.
Yes. Drain pineapple chunks before combining with the other ingredients. You can also cut canned pineapple rings into small chunks or pieces and it works great!
Yes, refrigerate before serving. Also refrigerate any leftovers for 1 to 2 days.
Pineapple Salsa for Salmon or other Fish
- ½ cup green bell pepper (chopped)
- ½ cup yellow bell pepper (chopped)
- ½ cup red onion (chopped)
- ½ cup tomato (chopped)
- ½ cup canned pineapple chunks with a little juice
- ⅛ tsp red pepper
- Chop all vegetables into small cubes. Place in a medium size bowl.
- Add canned pineapple.
- Mix well and season with a few shakes of red pepper. (About 1/8 tsp)
- Refrigerate for 15 minutes.
- Serve as a topping on baked salmon or other fish or as a filling for fish tacos.