Roasted Pineapple Salsa
Roasted Pineapple is one of my favorite ways to enjoy this tropical fruit. Cooking pineapple makes it extra sweet. Pair it with some tomatoes, green onions, limes, jalapeños, and some spices and you’ve got yourself a delicious salsa!
This salsa is one of my favorites to enjoy with meals- like my Jamaican-inspired Jerk Tofu (recipe coming soon)- or to simply just enjoy by itself. I love just eating a bowl of this salsa because it’s that good! When I make this Roasted Pineapple Salsa, I usually prepare it in a double or triple batch — so if you see me walking out of Costco with three pineapples, you can probably guess I am making some Roasted Pineapple Salsa!
4-5 cups of diced pineapple (about 1 large)
2 cups diced grape or cherry tomatoes (1 pound grape tomatoes)
1/4 cup chopped green onion
1 jalapeño, seeded and minced
1/4-1/2 cups chopped cilantro
1 teaspoon ground cumin
2 Tablespoons lime juice
- Preheat the oven to 425. Wash and dice the pineapple. Place the pineapple on a baking sheet lined with parchment paper or a silicone mat. Roast the pineapple for 30-40 minutes, or until the pineapple reaches desired texture. Allow the pineapple to cool.
- In a bowl, combine the cherry tomatoes, green onion, jalapeño, cilantro, cumin, and lime juice. Add the roasted pineapple and stir everything together until well combined. Enjoy right away or chill before serving. Enjoy!
I usually like to double or even triple this recipe.
If doubling, here are the ingredients:
8-10 cups of diced pineapple (about 2 large pineapple)
4 cups diced grape or cherry tomatoes
1/2 cup chopped green onion
2 jalapeño, seeded and minced
1/2-1 cups chopped cilantro
2 teaspoon ground cumin
1/4 cup lime juice