My fresh pineapple avocado salsa is perfect with tortilla chips and works really well as a topping for tacos, fish, and grilled meats. It’s fresh, simple, quick, and absolutely delicious!

This pineapple avocado salsa makes me so happy! I mean, look at it, it’s beautiful. More importantly, it’s really delicious. The pineapple is sweet, the avocado creamy, and there’s just enough heat from jalapeños and lime.

Many people think of pineapple for sweet recipes like pineapple upside-down cake or carrot cake, but I’m here to tell you that this pineapple avocado salsa is incredible! I love it on top of almost all our favorite taco recipes. It’s wonderful spooned over grilled steak or fish (like this grilled swordfish) and works really well beside a bowl of homemade tortilla chips.

Key Ingredients

• Pineapple: I love fresh pineapple for this salsa and look for a large pineapple with golden or yellow hues on its skin/peel (that means it will be sweet). Another trick is to smell it. You’re on the right track if you smell a hint of sweet pineapple. And lastly, it should be firm, but give just a little when you feel it. Put anything back that’s bruised or soft. If fresh pineapples are out of season for you, pick up canned pineapple in light syrup instead, but drain it before chopping and adding it to the salsa.
• Avocado: I love the cool, creamy texture of avocado with the pineapple. Here are our tips for choosing avocados if you aren’t sure.
• Red Onion: I love the look of red onion and think it makes our salsa really pretty. That said, feel free to use sweet or white onion instead. I use the same trick of minimizing the raw bite of the onion in this salsa as I do when making guacamole. I chop them, then cover the onion with cold water for 5 minutes. After a quick drain and rinse, this process cuts the raw bite of the onion a bit.
• Jalapeños: Since the pineapple is sweet, I like adding some heat with fresh chile. We call for two peppers in the recipe, but you can always adjust to your tastes. Use both peppers for a medium spicy salsa, but remove the seeds and white membrane inside them (that’s where most of the heat comes from). If you love spicy food, leave the seeds in.
• Lime and Cilantro: I love using the zest and juice of my lime for this salsa, and I am pretty generous with the cilantro, too. The sweetness of the pineapple can take it. If you don’t like cilantro as much as I do, cut back or substitute with something else (mint, basil, and parsley are good options).

When you cut pineapples, start by removing each end (the bottom and leafy top). Then, use your knife to cut away it’s skin/peel – just follow the pineapple’s curve from top to bottom.

Then, I like to remove the core, so I cut the pineapple into quarters and use my knife to cut away the inner fibrous core. From there, you can cut into small pieces for the pineapple salsa.

Now, the salsa is as simple as tossing everything together and serving. Just don’t forget my five minute step of soaking the onions in cold water (it makes such a difference and tones down onion breath!).

I’ve been serving this mayo-free vinegar slaw with just about everything lately, and I cannot wait for you to try it! It’s a perfect side for BBQs, summer get-togethers, richer dishes, and more!

If you’ve followed us for a while, you know we love our coleslaw! We’ve had our favorite creamy coleslaw on Inspired Taste for a long time, and it has risen to one of our most loved recipes. For years, you’ve asked us to add a vinegar-based coleslaw to the blog, and now I can finally say, it is here!

Deli counter subs and our obsession with sauerkraut inspired this easy vinegar slaw. It’s fresh, crunchy, not too tart or sweet, and goes with just about anything! From barbecue, pork chops, pulled pork, meatloaf, to sandwiches, tacos, and burgers, this mayo-free slaw hits the mark!

Key Ingredients

• Cabbage: I love using red and green cabbage (it looks so pretty), but you can use just one variety. Green, red, Savoy, or Napa cabbage all work wonderfully. If you’re short on time, try using a bag of pre-shredded cabbage or coleslaw mix. If you have leftover cabbage, here are all of our easy cabbage recipes!
• Carrots: Adds color, a little sweetness, and flavor. I use a box grater to shred my carrots, but you can also buy them pre-shredded if that is easier.
• Caraway Seeds (or Celery Seeds): For a traditional coleslaw flavor, use celery seeds, but for a slightly different, but delicious spin, reach for the caraway seeds. Caraway seeds are used in our sauerkraut recipe, but also are what gives rye bread it’s flavor. It does the same with this slaw, and I love it! Remember, though, if you aren’t a fan of caraway, use celery seeds instead like we do for this coleslaw.
• Homemade vinegar dressing: I love the combination of red wine vinegar and olive oil on deli subs, so that’s what we’ve used here. Red wine vinegar tastes a bit lighter and less acidic than other vinegars, which works nicely with the coleslaw. To balance the dressing, we also whisk in a little mustard powder, sugar (only a little bit), and salt. If you do not have mustard powder, you can substitute Dijon mustard. If you want more of a citrus dressing, try our cilantro lime slaw, which is also mayo-free.

When making this vinegar-based coleslaw, add about two-thirds of the dressing at first, then add more as needed. That way, you’ll guarantee you’ve got the right dressing to slaw ratio!