Summer is right around the corner and you know what that means… Summer parties! If I’m not hosting the party I always like to bring something with me and more often than not I am crunched for time. Easy dishes that have a big impact are what I often look for. Chopped tomatoes, red onion, hot peppers, pineapple and lime give this salsa the perfect balance and twist of spicy and sweet. For a tropical kick, serve this freshly made Virgin Gorda Pineapple Salsa in a pineapple bowl and pair it with a tropical drink!

To escape the harsh winters of Upstate New York my family and I would travel to my grandparents’ house in the British Virgin Islands every few weeks in the winter. It was a sunny escape, and a nice break from the snow and ice. I used to love snacking on the tropical fruits and local dishes while on the island, and this salsa was one of my favorites. A little beach shack served this dish with fresh corn chips and a side of homemade guacamole.
If you cannot visit the islands this year, bring them to you. Quick and easy, this salsa has a lot of impact and your guests will love this sweet and spicy dish.

Ingredients:

3 medium sized tomatoes, stems removed
½ red onion
1 jalapeno pepper (stems, ribs, seeds removed)
Juice of one lime
½ cup chopped cilantro
½ – 1 cup diced fresh pineapple

Directions:
  1. To make the pineapple bowl, cut the pineapple in half horizontally, while the pineapple is standing upright. With a spoon or knife, scoop out the pineapple flesh. Set aside and use later for the salsa.
  2. Dice the tomatoes until they are chopped evenly and place into a medium sized bowl. Prepare the jalapeno pepper, and very finely dice. Dice the fresh pineapple and add to the bowl.
  3. Combine all of the ingredients into the same bowl and taste. Carefully pour salsa into the pineapple bowl and serve with corn chips.