The Starving Chef Recipe: Pineapple Salsa

Pineapple Salsa
Hidden heat.

By Felicia Vargo, The Starving Chef

If you are looking for an impressively easy salsa for your next cookout, look no further than this pineapple salsa.

I had a hankering for salsa but didn’t have any tomatoes or hot peppers. I raided my fridge to see what I had on hand and ended up with possibly the best salsa I have ever made.

It’s made almost entirely from strawberries and pineapples, but don’t underestimate the heat packed into this deceivingly sweet salsa.

For step-by-step instructions with photos, click here.

Pineapple Salsa

Prep time: 10 minutes
Chill time: 1 hour
Makes: 6-8 cups


2 C fresh pineapple, finely chopped
1 C sweet bell peppers, multi-color, finely diced
¼ C apple cider vinegar
¼ C mango hot sauce or Thai ginger hot sauce
4-5 strawberries, finely sliced
1 shallot, finely chopped
½ sweet onion, finely diced
2 t fresh basil, minced
3 T red pepper flakes
3 T lemon juice
1 T garlic, minced
2 t salt
1 t pepper

Here’s How

  1. Chop the pineapple into small, half-inch pieces (or use canned, diced pineapple). Remove the leaves from the strawberries and trim ends. Cut into quarter-inch-thick slices.
  2. Finely dice the sweet peppers, shallot, garlic and onion. If using fresh basil, cut it into ribbons then mince.
  3. In a large bowl, combine all ingredients and stir well to combine. Let the salsa chill for at least an hour prior to serving to develop flavors. Serve with chips or pile on top of pork, steak or chicken. Enjoy.

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Categories: Food & Dining