Restaurant Style Pineapple Salsa [Gluten-Free, Vegan]

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A little spicy, a little sweet, this Restaurant Style Pineapple Salsa is perfect for your family taco night or game day party!

I’m not going to lie to you.

This wasn’t supposed to be a post about Restaurant Style Pineapple Salsa. It was supposed to be a post about “plain” Restaurant Style Salsa…sans the pineapple.

So what happened to lead to this point?

Pull up a chair, sit for a bit and I’ll tell you…

It all started one day when I took off from work to take Greg to a medical procedure. Don’t worry – he’s OK but the doctors determined he has IBS, so needless to say we have been making some dietary changes that will be reflected in some of our future recipes. But hey, the way we look at it is that it’s fun experimenting with new recipes!

Now back to the point. I dropped Greg off at the facility wearing my gym gear. I had been informed that it would be about two to three hours until I needed to return to pick him up following the procedure, and that I would be called about 30 minutes before I should arrive. I thought this would be a perfect time for me to get to they gym and then relax until I got the call. Haha! Little did I know, there would be other plans for me that day.

As I pulled out of the parking lot, I called Greg’s mother on my Bluetooth. She had just gotten home from taking Jovie to the doctor to get a closer look at a bug bite on her arm. I asked how it went and she proceeded to tell me that the doctor was fairly certain Jovie had been bitten by a tick and needed a blood test to check for Lyme’s Disease. I asked her to meet me at the lab right away to have the test performed. The place was packed. When Jovie’s name was finally called, she wasn’t a happy camper. Two nurses had to hold her while her blood was drawn. After she calmed down and received her participation sticker, she was ready to go back to Nana’s (Just for the record, Jovie’s test was negative…no Lyme’s…relief).

I left the lab and headed home since I hadn’t heard from the facility. I walked in the door and found some leftovers, which I quickly microwaved. No sooner than I put the first bite into my mouth, the phone rang and it was the facility telling me to come get Greg.

So much for lunch. I got back in the car and was off to the facility. Once I got Greg home, I had this urge to make some salsa. Sometimes when I’m super hungry, I get cravings to make certain foods and I can’t get them out of my head. So I was determined to make a salsa – restaurant style.

And that’s exactly what I did. What does any of this have to do with pineapple salsa? I’m getting there; I promise. That night was Taco Tuesday and I just happened to serve fresh pineapple as a taco topping. After dinner, I filled a container with salsa for the next day’s work lunch, throwing in the leftover pineapple so as not to waste it.

The next day, I was a happy girl at lunchtime. After one bite, I knew I had a winner. I knew I had to revisit the recipe to incorporate the pineapple so that all of the ingredients were uniformly chopped and blended together in perfect harmony.

Learn how to make it

First, add all of the ingredients with the exception of the tomato sauce to the bowl of a food processor.

Pulse until coarsely chopped. Scrape the edges and pour in the sauce. Then pulse until desired consistency is reached.

The critics (Londyn and Jovie) agreed. This Restaurant Style Pineapple Salsa was super delicious! A little spicy, a little sweet and a lot…um…well, yummy!

I hope you’ll enjoy it as much as we did and hopefully without as much drama!

Print

5 from 2 votes

Restaurant Style Pineapple Salsa

A little spicy, a little sweet, this Restaurant Style Pineapple Salsa is perfect for your family taco night or game day party!

Course Appetizer, Dip, Snack

Cuisine American, Mexican

Keyword dairy-free, gluten free, meatless monday, pineapple, salsa, vegan, vegetarian

Prep Time 10 minutes

Total Time 10 minutes

Servings 6 -8

Author Sherri Hall

Ingredients

• 5 Roma tomatoes (chopped)
• 2 cups chopped pineapple
• 1/2 cup chopped Vidalia onion
• 1 clove garlic (chopped)
• 1 jalapeno (seeded with membranes removed, if desired, and chopped)
• 1 cup fresh cilantro leaves (loosely packed)
• Juice of 1 lime
• 1 teaspoon kosher salt
• 1 8 oz. can "no salt added" plain tomato sauce

Instructions

• Add all of the ingredients with the exception of the tomato sauce to the bowl of a food processor.
• Pulse until coarsely chopped (approximately 10 pulses).
• Scrape edges and pour in sauce.
• Pulse until desired consistency is reached (approximately 10-20 times).

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