Pineapple Salsa

Salsa barely qualifies as a recipe; it is more of a coupling of ingredients.  Crushed pineapples with a little bit of minced chile pepper and chopped mint makes a fantastic alternative to your typical tomato based taco sauce salsa or a Pico de Gallo. Variety is the key whether you are making a side dish, a snack or adding to your Taco Night dinner ensemble. This pineapple salsa is great alone. But set it alongside the traditional stuff and you’ve got an event that obviously offers kids a chance to eat more fruit. It’s colorful, fresh, travels well, does not spoil and therefore is perfect for the summer vacation months. You can make this well ahead of time too.

I want to thank a friend of mine, Debra, for making this one day and bringing it to an art event. Her kids love it.  So did all the adults present.


  • 1 Large Can Crushed Pineapple (drained, juice reserved)
  • 1 or 2 Jalapeno Peppers (You want use an amount dictated by your tastes. substitute a Red Bell pepper if you need less heat.)
  • 1 Sprig of Mint, leaves finely chopped or julienned.


1. Make sure the pineapple juice is well drained from the crushed chunks and reserved. (The juice makes excellent frozen pops or goes great mixed with seltzer and ice (and a little rum for the adults). Place the pineapple in a bowl.

2. Finely core and remove seeds from jalapenos (unless you want a lot of heat, the seeds and white pith is where the real fire is). Use gloves or wash hands immediately after handling. Mince the green jalapenos with a sharp knife; you do not want to bruise the peppers.

3. Julienne or finely chop mint leaves.

4. Add the peppers and mint to the pineapple. Stir well and serve alongside your family’s favorite tortillas.

Eric Bleimeister

Eric has been an enthusiastic cook since he moved out of his parents’ home. His solid memories of family life around the dinner table stick with him today especially the rich traditional and cultural heritage shared over food. Family health issues propelled him to explore better nutritional food sources and cooking processes and Eric now has over 20 years experience with fitness, nutrition and writing. He has always been called upon to whip up main courses for every social occasion and continually comes to the rescue of overworked friends. Whether it’s on the grill, the stove top or in the oven, Eric has an inherent savvy of how to mix ingredients together and make a delicious meal. He is the parent of a finicky eater and this challenge — to get his kid to eat well in a world of pre-packaged and sugary foods — acts as constant inspiration (and perspiration) for him to write about food and develop healthy meals. As a food writer “Kids and a Cook” has been a great opportunity. Eric Bleimeister is available for lectures and cooking demonstrations. Please contact us through this website.