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Today I want to share with you a recipe for a gluten-free pineapple salsa. It’s so good… and of course it’s naturally gluten-free and always good for you!
The reason I was keen on making this delicious, gluten-free and sweet salad is because I purchased a new pineapple corer. This thing is amazing! It allows you to remove the entire insides of a pineapple while keeping the pineapple skin intact. This means you can use the pineapple skin as your serving bowl! The pineapple corer also removes the core so you get the most pineapple flesh possible with little waste. So awesome!
Here is a Tasty video on how to core a pineapple with this nifty tool:
After a little practice, I got the hang of it. I cored the pineapple, assembled my pineapple salsa (recipe below) and just look how pretty my cored pineapple looks with the salsa back inside of it!
This recipe requires no cooking, baking or anything that involves heating up your home on a hot summer day. You simply chop everything, mesh it all together, and serve it up in your beautiful cored pineapple bowl.
Trust me, your guests will go ga-ga for your mad pineapple coring skills! This appetizer is almost too beautiful to eat (but you’ll find a way to eat it, trust me!).
By the way, when picking the best apples for this salad, I suggest a sweet, red apple. I was at King Soopers earlier this week and the guy working the produce area told me to try the Koru apple. The Koru apple is a cross between a Fuji and Braeburn apple. He sliced one open for me (and my family) to try. We loved it so much and bought a bag full of them on the spot. It has the perfect crunch and sweet ratio. I knew it would be delicious in this gluten-free salsa recipe. Other apples that work well are Fuji, Braeburn and Honeycrisp apples as they are all crispy and sweet too.
I served this pineapple salsa as a taco topper and dip for Mexican night. It was a BIG hit! Enjoy!
- 1 sweet red apple, diced (I used a Koru apple)
- 1 pineapple, diced
- 1 red pepper, diced
- 5 green onions, chopped
- 2-3 Tbsp. fresh cilantro, chopped
- Juice of 1 lemon
- Salt and pepper to taste
Combine apple, pineapple, pepper, onions and cilantro in a glass bowl and mix well.
Add lemon juice to taste. I start by adding the juice of a half of lemon and adding more until I'm satisfied.
Add salt and pepper to taste.
Cover bowl and allow juices to marinade for 1 hour or overnight in the fridge.
Serve in bowl or use your pineapple rind as your serving bowl (you'll need a pineapple corer to create a pineapple bowl)
Serve as a salsa, taco topping, or stand alone side salad.