No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Spicy Pineapple Salad

Transforming this sweet fruit into neat cubes is easy. Just cut off the top and bottom, slice away the peel, and cut the juicy fruit from the woody core before cubing.

  • Prep:
  • Total Time:
  • Servings: 8
Spicy Pineapple Salad

Source: Everyday Food, March 2009


  • 1 tablespoon vegetable oil
  • 1 pineapple, peeled, cored, and cut into 1/2-inch chunks
  • 2 jalapeno chiles (ribs and seeds removed), thinly sliced crosswise
  • 1 teaspoon red-wine vinegar
  • Coarse salt and ground pepper


  1. In a large skillet, heat oil over high. Working in 2 batches, cook pineapple and jalapenos on one side until lightly browned, 4 to 6 minutes; transfer to a bowl. Add vinegar, season with salt and pepper, and toss to combine.

Related Topics