Pineapple & Coriander Salsa Recipe

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 & 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 & 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.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pineapple & Coriander Salsa Recipe

Pineapple and Coriander Salsa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time: 10 mins
  • Yield: 4 1x

Ingredients

Scale
  • 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

  1. 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.