This photo of a fresh pineapple is representative, since I used frozen pineapple in this recipe
Oshkosh Pineapple Salsa
Prep Time
10 mins
Total Time
10 mins

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
Servings: 4
Author: svg
  • 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.