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Spicy Pineapple Salad


Serve this sweet and spicy side with our Smoky Beef Tacos for a Tex-Mex feast.

  • Prep:
  • Total Time:
  • Servings: 8

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.

Cook's Notes

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.

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