Zingy and packed with beautiful flavours, this salsa is the perfect fresh accompaniment to any Mexican meal. It’s delicious on tacos and enchiladas, or with some chilli and rice.






Skill level

Average: 3.6 (4 votes)


  • 1 large pineapple, or 2 small ones, skin and core removed, flesh cut into 1-cm (½-inch) thick slices
  • 1 chilli, finely chopped
  • ½ bunch mint, finely chopped
  • 1 large bunch coriander (cilantro), finely chopped
  • 3 ripe tomatoes, finely diced
  • 1 small red onion, finely diced
  • juice of 2 limes
  • 2 tbsp olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Grill the pineapple slices on a hot barbecue, chargrill pan or in a sandwich press until you have some nicely charred grill lines, and significantly less juice is present.
  2. Transfer the grilled pineapple to a chopping board and sprinkle with salt. Allow to cool slightly, then dice into small chunks.
  3. Place the pineapple chunks in a large mixing bowl. Add the remaining ingredients, mixing well with tongs or your hands. Season generously with salt and pepper, and taste to ensure the heat and salt levels are to your liking.


Recipe and images from The Shared Table by Clare Scrine, Smith Street Books, RRP $39.99