Low Iodine Pineapple Salsa
Bright, juicy, and loaded 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 acidity, while cucumber adds a cool crunch and red onion gives it a little bite. Grated ginger and lime juice tie it all together with a zippy, aromatic finish that feels anything but ordinary. For anyone navigating a low-iodine eating plan, store-bought salsas and condiments can be a minefield of iodized salt and hard-to-verify additives — this recipe sidesteps all of that with whole, unprocessed ingredients and a pinch of fine sea salt, which is naturally low in iodine. A short 15-minute rest lets the pineapple release its juices and the flavors deepen into something genuinely special. Spoon it over grilled chicken, serve it alongside rice dishes, or just scoop it up with unsalted chips — it works beautifully in almost any direction you take it.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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.
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