If at first you don’t succeed…

…make pineapple salsa!

Last night I attempted to make a Paleo version of a Pineapple upside down cake. I failed miserably!
As you can see…
Failed Pineapple Cake

Fortunately, I had enough fresh pineapple leftover to make some salsa. The salsa tastes 100 times better than the cake did! The other good thing about salsa, is that it’s not a perfect science. You can add or omit any ingredient and alter it to your desire. Here’s how I made mine…

Pineapple Salsa

Pineapple Salsa


2 1/2 cups Pineapple, chopped
1 cup Cherry Tomatoes, cut in quarters
1 cup Yellow Cherry Tomatoes, cut in quarters
1 small Yellow Onion, finely chopped
2 cloves garlic, minced
2 tbsp Cilantro, finely chopped
1 Lime, Juiced & Zested
1/2 tsp salt
1 tbsp Extra Virgin Olive Oil
Cayenne Pepper (optional)


1. Chop the pineapple to your desired size.
Chopped Pineapple
2. Chop the tomatoes and leave in bowls with paper towels to soak up the extra juice.
My favorite tomatoes
Chopped Tomatoes
3. Finely chop the onion. Only use as much onion as you’d like. If you don’t like onion, leave it out all together!
Chopped Onion
4. Chop the cilantro. This is another ingredient that people don’t always like. Add as much or as little as you’d like. I usually add more!
Chopped Cilantro
5. Mince the garlic.
6. Zest one lime and then cut it in half and juice it.
7. Combine the lime zest, lime juice, salt, olive oil (and pinch of cayenne pepper) in a small bowl and mix well.
Dressing for Salsa
8. Combine all ingredients in one bowl.

*This salsa can be made and served right away, but is best if it sets in the refrigerator for a few hours to let all of the flavors develop. You can serve it with tortilla chips or on top of fish, meat, chicken or a salad.

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