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    The VGN Way » Appetizers And Snacks

    Roasted Pineapple Jalapeño Salsa

    Published: May 27, 2021 · Modified: Nov 23, 2022 by Nija Clark · This post may contain affiliate links · 2 Comments

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    Jump to Recipe Print Recipe

    Easy To Make Homemade Roasted Pineapple Jalapeño Salsa Is A Great Vegan Appetizer. Made without tomatoes. Perfect Over Grilled Tofu And A Great Snack With Tortilla Chips And Guacamole.

    PIN this Roasted Pineapple Salsa recipe to try later!

    Full Recipe Ingredients/Instructions are available in the recipe card at the bottom of the post. However you can find important tips/tricks in the post like how to store, reheat and substitutes.

    Jump to:
    • Salsa Ingredients
    • Instructions
    • Serving Suggestions For Pineapple Salsa
    • Storage
    • More Recipes Perfect For Summer
    • 📖 Recipe

    Salsa Ingredients

    This easy fruit salsa recipe was inspired by Trader Joe's pineapple salsa but better with fresh pineapple and no tomatoes.

    Fresh Pineapples - use fresh pineapple because canned and frozen pineapples texture is to watery in this recipe.

    Jalapeño - good contrast to the sweetness of the roasted pineapples.

    Mint - pairs perfectly with the pineapples and gives it a refreshing pop.

    Lime - the acid.

    Instructions

    Roasting Pineapple 

    Step 1: Preheat over to 425 degree.

    Cutting pineapple on table.

    Step 2: Cut off top and bottom of pineapple. Then cut off remaining pineapple peel on sides.

    Pineapple spears in bowl

    Step 3: Cut pineapple in half and then cut each side into slices for roasting.

    Cut pineapple spears on baking sheet.
    Sliced Pineapple For Roasting

    Step 4: Place on parchment lined baking sheet.

    Step 5: Roast for 20 minutes.

    Step 6: Dice roasted pineapple slices and place in mixing bowl.

    Prepping Pineapple Salsa

    Step 7: Finely chop the cilantro, onions, bell peppers, mint and jalapeños and place in mixing bowl with diced pineapple.

    Step 8: Add juice from lime to bowl. Mix all the ingredients together.

    Step 10: Depending on the ripeness of your pineapple. Taste and adjust seasoning as necessary.

    Serve over tofu, with tortilla chips or vegan tacos.

    Serving Suggestions For Pineapple Salsa

    • Topping for grilled tofu
    • Great appetizers with chips and guacamole
    • For a twist as a topping for vanilla ice cream
    • With sliced avocados
    • Great with tacos

    Storage

    • To Store. Store in an airtight container for up to 5 days.
    • Prepare In Advance. Can you make ahead; how long will it keep? Yes, can make a day ahead. Store in a sealed container. The salsa will last about a week but is best eaten within a day or two. After that its starts to get soggy from all of the pineapple juice.

    More Recipes Perfect For Summer

    • Vegetable Skewers
    • Vegan Hibiscus Strawberry Ice Cream
    • Easy Watermelon Mint Lime Popsicles

    Love this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below & if you REALLY like it, consider a comment down below. Thanks!

    📖 Recipe

    Homemade Pineapple Salsa With Chips

    Roasted Pineapple Jalapeño Salsa

    Nija Clark
    Easy To Make Homemade Roasted Pineapple Jalapeño Salsa Is A Great Vegan Appetizer. Made without tomatoes. Perfect Over Grilled Tofu And A Great Snack With Tortilla Chips And Guacamole.
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Total Time 30 minutes mins
    Course Appetizer, Side Dish
    Cuisine American
    Servings 4
    Calories 124 kcal

    Ingredients
      

    • 1 medium Pineapple - one fresh whole pineapple (Look for a pineapple with a less green rind. More yellow equals sweeter. It should be firm and feel heavy for its size. Lastly it should be aromatic)
    • ⅓ cup Red Onion - finely diced
    • ⅓ cup Orange Bell Pepper - diced
    • 1 tablespoon Cilantro - finely diced. Add more if you’re really looking for a kick.
    • 1 tablespoon Lime Juice
    • 1 teaspoon Jalapeno pepper - finely diced
    • 3 or 4 leafs Fresh Mint - finely diced
    • Salt & Pepper - to taste

    Instructions
     

    Roasting Pineapple

    • Preheat over to 425 degree
    • Cut off top and bottom of pineapple. Then cut off remaining pineapple peel on sides
    • Cut pineapple in half and then cut each side into slices for roasting
    • Place on parchment lined baking sheet
    • Roast for 20 minutes
    • Dice roasted pineapple slices and place in mixing bowl

    Prepping Pineapple Salsa

    • Finely chop the cilantro, onions, bell peppers, mint and jalapeno and place in mixing bowl with diced pineapple
    • Add juice from lime to bowl
    • Mix all the ingredients together
    • Depending on the ripeness of your pineapple. Taste and adjust seasoning as necessary
    • Serve over tofu, with tortilla chips or topping on your taco

    Nutrition

    Calories: 124kcalCarbohydrates: 32gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 4mgPotassium: 301mgFiber: 4gSugar: 23gVitamin A: 550IUVitamin C: 128mgCalcium: 35mgIron: 1mg
    Tried this recipe?Mention @vgnway or tag #thevgnway!


    These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.

    Live Love and Eat Good Food!

    The Vgn Way

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    Reader Interactions

    Comments

    1. Jules Davis

      November 30, 2022 at 1:34 pm

      5 stars
      Made this version with pineapples and also used mango too, loved both.

      Reply
    2. pip

      October 21, 2022 at 8:06 pm

      sweett and salty great job! 👍

      Reply

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    Recipe Rating




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