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Pineapple Salsa

This sweet-and-tart salsa is a great accompaniment to grilled fish or chicken.

  • Yield: Makes about 1 quart

Photography: Victoria Pearson

Source: Martha Stewart Living, July 2002


  • 1/2 large (or 1 small) pineapple, peeled, cored, and diced (about 3 cups)
  • 1 small red onion, diced
  • 1 small yellow or orange bell pepper, seeds and ribs removed, diced
  • 1/2 cup finely chopped fresh cilantro
  • 2 tablespoons finely chopped mint
  • Coarse salt and freshly ground pepper


  1. Combine all ingredients in a large bowl, and let stand at least 30 minutes to let flavors develop. Serve, or store, covered in plastic wrap, in refrigerator up to 1 day.

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