Pineapple and Coriander Salsa – a perfect accompaniment to any curry! This crisp and fresh salsa is bursting with flavours that complement the spices in curries, making it an excellent side to your next Indian, Malaysian or Thai curry. The sweetness from the pineapple is balanced with the zing of coriander, while the acidity from the vegetables cuts through the rich, creamy, and spicy sauces.
Can you make Pineapple and Coriander Salsa ahead of time?
Yes, prepare the salad ingredients. Reserve the pineapple pieces and juice, salt and lemon juice. Refrigerate for up to 2 days. Add remaining ingredients when serving.
Is Pineapple and Coriander Salsa suitable for leftovers?
LEFTOVERS – Once dressed, Pineapple and Coriander Salsa is best consumed immediately. Leftovers can be refrigerated for up to 24 hours but are best eaten as quickly as possible to avoid the salad softening.
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Pineapple and Coriander Salsa
- Total Time: 10 mins
- Yield: 4 1x
Ingredients
- 1 cucumber, diced
- 2 tomatoes, diced
- ½ bunch coriander, finely chopped
- 1 red onion, finely diced
- ½ cup (118 ml) tinned pineapple pieces, roughly chopped
- 2 tbsp tinned pineapple juice
- ½ tsp salt
- 1 tsp lemon juice
Instructions
- Combine the ingredients and serve.
Notes
MAKE AHEAD – Prepare the salad ingredients. Reserve the pineapple pieces and juice, salt and lemon juice. Refrigerate for up to 2 days. Add remaining ingredients when serving.
LEFTOVERS – Once dressed, Pineapple and Coriander Salsa is best consumed immediately. Leftovers can be refrigerated for up to 24 hours but are best eaten as quickly as possible to avoid the salad softening.
- Prep Time: 10 mins
- Category: salsa, condiment, Pineapple and Coriander Salsa
- Method: combine
- Cuisine: Mexican
