Mushroom Free Pineapple Salsa
Sweet, tangy, and impossibly fresh, this pineapple salsa is the kind of condiment that makes everything it touches taste like summer. Juicy diced pineapple gets tossed with crisp cucumber, sharp red onion, bright cilantro, and a hit of fresh ginger that ties it all together beautifully. A squeeze of lime and a splash of apple cider vinegar sharpen the flavors without overpowering the fruit's natural sweetness. The short resting time is key — just 15 minutes lets the pineapple release its juices and allows everything to meld into something way more than the sum of its parts. Optional fresh mint takes it in a slightly more herbaceous direction if you're feeling fancy. Serve it over grilled fish or chicken, pile it onto tacos, or just scoop it up with chips straight from the bowl — no judgment here.
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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
- 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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