Dole Pineapple Salsa

Salsas can be an appetizer served with tortilla chips, they can also be great served over chicken, fish or pork, adding a lot of flavor without a lot of calories.

Photo of Dole Pineapple Salsa


1 can (6 lb. 11 oz.) DOLE® Pineaple Tidbits
or 1 bag (5 lb.) DOLE Chef-Ready Cuts Pineapple Cubes, thawed
15 oz. (2-1/2 cups) red bell pepper(s), finely chopped
7-1/2 oz. (1-1/4 cups) green bell pepper, finely chopped
1-1/2 oz. (1/4 cup) jalapeno pepper(s), minced
3/4 oz. (1/4 cup) fresh cilantro, chopped
1 oz. (1/3 cup) DOLE Green Onion, minced
1/4 oz. (2 tablespoons) grated lime peel
2 teaspoons salt


  1. Drain pineapple; reserve 2 cups juice. 
  2. Combine  pineapple, reserved juice, bell peppers, jalapeno peppers, green onion, cilantro, lime peel and salt.
  3. Serve at room temperature or slightly chilled.  Serve as salsa over fish or poultry, as a dip or spooned over quesadillas or tacos.
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