Eosinophilic Esophagitis Friendly Pineapple Salsa
Bright, juicy, and bursting with tropical flavor, this pineapple salsa is the kind of condiment that makes everything it touches taste like summer. Fresh pineapple brings natural sweetness and a little tang, while cucumber adds cool crunch and ginger gives it a subtle, warming kick. Managing eosinophilic esophagitis often means scanning every label for common triggers, but this recipe is built entirely from whole, fresh produce — no hidden additives, no processed ingredients to second-guess. The short rest time is a small but smart step: it lets the pineapple release its juices and pulls all the flavors together into something that tastes like it took way more effort than it did. A splash of lime juice and apple cider vinegar keep things lively without relying on anything that typically causes concern. Spoon it over grilled proteins, scoop it with safe crackers, or eat it straight from the bowl — it holds up beautifully in the fridge for a couple of days, so making a batch ahead is absolutely worth it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 2 cups fresh pineapple, finely diced (about ½ medium pineapple)
- ½ cup english cucumber, finely diced
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, roughly chopped
- 1 tsp fresh ginger, finely grated
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tsp apple cider vinegar
- ¼ tsp fine sea salt, or to taste
- 1 tbsp fresh mint, finely chopped (optional)
Instructions
- 1
Combine the pineapple, cucumber, red onion, cilantro, and ginger in a medium mixing bowl.
- 2
Add the lime juice, apple cider vinegar, and salt. Stir until everything is evenly coated.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!