OshKosh Pineapple Salsa

OshKosh Pineapple Salsa

While in Oshkosh, visiting Ry’s sister, Ang (+ tribe), I discovered that I actually like raw onion. At least, I like it raw in this particular salsa. Ang made it based on a recipe she found in the NYT recipe section. I got home and made it with a few more changes.

It’s tasty af, and I think maybe I could sit down and eat a bowl of it without chips.


Oshkosh Pineapple Salsa

Pineapple does something magical when left to marinate with red onions and spices. Discovered in Oshkosh Wisconsin, this pineapple salsa only gets better as a leftover.

Course Side Dish
Cuisine American, Mexican
Keyword pineapple, salsa
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
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  • 1 16oz bag Frozen Pineapple
  • 1 Jalepeno Pepper seeded, finely chopped
  • 1 Red Onion diced
  • 1 Lime, juice more/less to taste
  • 1/4 cup Fresh Cilantro chopped
  • 2 tsp Chile Powder *optional
  • 3 shakes Ground Coriander
  • 2 shakes Garlic Powder


  1. Thaw pineapple in microwave (or refrigerator, overnight)

    I use Hy-Vee's Frozen Pineapple

  2. In food processor, use the pulse option to lightly puree the pineapple. You don't want it to be a slurry, just slightly chunky.

  3. In a non-reactive (silicon or glass. Or plastic, if that's your thing.) bowl, add (sorta) puree'd pineapple, remaining (chopped) ingredients, lime juice, and spices. Mix well to incorporate.

  4. Refrigerate for at least 30 minutes (2+ hours is ideal) and serve cold.

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