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Fresh Pineapple Salsa

As far as flavor combinations go, sweet and spicy is my absolute favorite. Jalapeño margaritas? I’ll take two! I meant to post this recipe in time for all of your Cinco de Mayo celebrations but life has been so busy and full of change lately. I started a new full-time job, got married, and moved to a new house within two months! If I’ve been quiet on the blog lately, I hope these enormous occasions explain why. Hah! Luckily, this fresh pineapple salsa doesn’t go out of season anytime soon. It’ll add a burst of fresh flavor to your outdoor dinner table all summer long.

fresh pineapple salsa

I discovered a new favorite food prep hack while testing this recipe. To de-seed a jalapeño, cut the pepper in half lengthwise and then use a melon baller to scoop out the seeds in one tidy swoop. It’s actually pretty satisfying! Removing the seeds from the jalapeños is an important step in this recipe because it keeps the salsa relatively mild. For a spicier pineapple salsa, keep some or all of the seeds.

fresh pineapple salsa

What I love about this fresh pineapple salsa is that it gets better the longer it sits. The flavors marinate together and intensify as the salsa chills in the fridge, making it a great prep-ahead recipe. When you’re hosting a party or picnic, any work that can be done the night before saves time and stress the day of the event. Just drain off any juice that accumulates in the bottom of the bowl and give the pineapple salsa a quick stir before serving. 

fresh pineapple salsa

Have you ever added Tajin to the rim of your margarita glass? It’s an incredibly tasty seasoning blend made with mild chile peppers, lime, and salt. I added a sprinkle of Tajin to this pineapple salsa and it amped up the flavors in the best possible way. I highly recommend it if you can get your hands on some!

fresh pineapple salsa


fresh pineapple salsa

Fresh Pineapple Salsa

  • Author:
    Kate Kasbee

  • Prep Time:
    15 mins

  • Total Time:
    15 minutes

  • Yield:
    3 cups

  • Category:

  • Diet:


This pineapple salsa will add a burst of fresh flavor to your outdoor dinner table all summer long. Serve with homemade tortilla chips or on your favorite tacos!



  • 2 cups fresh pineapple, small diced
  • 1 to 2 jalapenos, seeds removed and finely chopped
  • 1 small red bell pepper, small diced
  • ¼ cup red onion, finely chopped
  • 1 tablespoon cilantro, finely chopped
  • 2 teaspoons lime juice
  • Pinch of salt
  • ½ teaspoon Tajin seasoning (optional)


  1. Combine the pineapple, jalapeño, red bell pepper, red onion, and cilantro in a medium-sized bowl.
  2. Add the lime juice, salt, and Tajin (if using) to the bowl and toss to combine. Adjust flavors to taste. If your pineapple wasn’t particularly sweet, add ½ teaspoon of agave and stir it into the salsa.
  3. Cover and refrigerate until ready to enjoy with homemade baked tortilla chips or on your favorite tacos!

Keywords: easy salsa recipe, pineapple salsa

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The post Fresh Pineapple Salsa appeared first on Well Vegan.

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Loaded Baked Potato Wedges with Creamy Cheese Sauce and Tofu Bacony Bits

Loaded Vegan Baked Potato Wedges – These crispy baked potato wedges are perfection! Baked until crispy and topped with vegan cashew cheese sauce, tofu bacon, and scallions. These just might be potato perfection!

loaded potato wedges drizzled with vegan cheese sauce

This easy recipe for Baked Loaded Potato Wedges will blow you away with the delicious combo of crispy baked potatoes,  tofu bacon bits, and a creamy vegan cashew cheese sauce.

While you could eat these loaded potato wedges as a meal or side dish, I love serving these as a shared appetizer or a Game Day snack. Having a few is delicious, but having a whole sheet pan on your own is quite gluttonous so you might want to share. If you’re hosting a party, a movie night or a game day get-together, make sure to put these delicious loaded potato wedges on the menu and you will be everyone’s favorite!

These Vegan Cheesy Potato Wedges are perfect for when you’re craving something cheesy and comforting. The potatoes are baked not fried.  They are baked on the same sheet pan as the tofu bacon which makes for easy clean-up. While the potato wedges are baking, we whip up my favorite vegan cashew cheese sauce. It only takes minutes and you’ll love the creamy rich texture. I like to make some extra and serve pasta with vegan cheese sauce and bacon the next day. You can also slice the potatoes into halves to make loaded baked potatoes!

loaded baked potato wedges on a a platter topped with vegan cheese sauce and tofu bacon

More Vegan Game Day Foods & Snacks

  • Firecracker crispy tofu wings
  • Spinach artichoke dip 
  • Thai Layered Dip -because Peanut sauce.
  • Spicy Pepper Crisp Cauliflower bites with celery ranch
  • Zucchini chickpea Fritters
  • Cajun Chickpea Fries

Continue reading: Loaded Baked Potato Wedges with Creamy Cheese Sauce and Tofu Bacony Bits

The post Loaded Baked Potato Wedges with Creamy Cheese Sauce and Tofu Bacony Bits appeared first on Vegan Richa.

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