Pineapple Coconut Salsa

by Lauren


This is what summer is all about. Grillin’ with pals. Snackin’ on chips and salsa. Sippin’ on margaritas and mojitos. Lime in the coconut. Pineapples. Keeping the oven off. Eating outdoors.

Strange…all my summer fantasies all revolve around eating.

Whatever your version of summer is, we have a precious 4 weeks left of this glorious season so soak it up while you can with this simple summery salsa!


By  the way, the impending end of summer also means it won’t be long before my peach eating binge will have come to an end. What on earth will I put in my yogurt and have for a 3 o’clock snack?! I’m worried…

I headed back home to OC this weekend to hang with mom and dad (and get a much need haircut). My mom and I had an awesome fresh and tasty lunch at Le Pain Quotidien. I . Love. This. Place.

I know it looks like dessert but I swear we ate a salad too.


And yes, that slice of bread on the right is in fact shmeared with fresh, creamy ricotta, figs, honey and black pepper. SO good!

Naturally, we headed to the grocery store after lunch. We had a craving for a fresh summer salsa and this recipe was what came out of it. The biggest challenge with this craving was finding a pineapple that was ripe enough to be used the day we bought it. Success!


With just the pineapple and bell pepper, it felt like it was missing something. Upon cleaning out the fridge, my mom stumbled upon a baggie of coconut. The stars aligned and we added a tropical flare to a salsa that can transform just about any grilled meat.

We may have paired it with a boozy Malibu Rum marinated grilled salmon. Do it.


It could be served with grilled fish of any kind, chicken, or just some good ‘ol crunchy tortilla chips. Consumption by spoonful also works well.

Pineapple Coconut Salsa


1 cup pineapple

1 red bell pepper, finely diced

1/2 cup cilantro, finely chopped

2 tablespoons red onion, finely diced

1/4 cup shredded coconut, unsweetened

2 tablespoons lime juice

1/2 teaspoon coriander seed, lightly toasted

1/4 teaspoon serrano pepper, minced

1/2 teaspoon honey

1/4 teaspoon salt

1/4 teaspoon pepper


Combine all ingredients in a large bowl and stir until thoroughly combined. Serve over fish, chicken or with chips!


From the Little Yellow Kitchen,


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