Fresh Pineapple Salsa

Nothing tests my patience more than sitting in traffic or cutting a pineapple.
But oh how I love sweet, ripe, juicy, fresh pineapple,  and so I endure.  I like to cut up a whole pineapple and just store it in my fridge and snack on it during the week, or make juice,  or smoothies.  And sometimes I make a pineapple salsa for fish.  If you don’t have fresh pineapple or don’t want to cut one up (which I completely understand), you can always use canned pineapple or buy the pre-cut spears.  This salsa is another great summer recipe, bright, refreshing, sweet, and slightly spicy! This week  the temperature has been consistently above 100 and it’s been rough. But to think only about 1-2  more months of summer…wow time flies.  Enjoy the summer recipes while you can!


Pineapple Salsa for Fish (enough for about 3-4 small fish filets)
1 cup chopped fresh pineapple
½ cup chopped cucumbers
¼ cup chopped white or red onion
2 tbs honey
1 lime, juice of
½ tsp cayenne
½ tsp paprika
pinch of salt (to taste)
2 tbs chopped fresh mint (optional)
½ jalapeno seeded and diced

1.   Mix all ingredients together.
2.   Let sit in fridge for at least 30 minutes
3.   Serve over grilled fish.



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