This Tropical Pineapple Mango Salsa has been one of my most popular creations—originally served at my sushi bar, where it quickly became a customer favorite. Sweet, tangy, and full of bright color, it’s an incredibly versatile condiment that pairs beautifully with everything from grilled swordfish, shrimp, and tacos to chicken or pork. Try it spooned over crispy coconut-macadamia chicken, or add diced avocado for a creamy, refreshing twist. You can use sautéed or roasted peppers, swap mango for papaya, or even kick up the heat with roasted jalapeños or habaneros—the possibilities are endless.
INGREDIENTS:
1/2 tablespoon grapeseed or other neutral-flavored oil
1/4 large red onion, finely diced
2 tablespoons brown or white sugar
1/2 cup rice vinegar
1 8-ounce can of pineapple chunks in juice or light syrup, chopped*
1/2 inch cube of peeled ginger, finely minced
1 small pinch of cinnamon (preferably Mexican)
1/2 red bell pepper, diced (¼–½ inch pieces)
1/2 yellow bell pepper, diced (¼–½ inch pieces)
1 medium jalapeño pepper, de-seeded and de-ribbed, finely diced
1/2 firm but ripe mango, peeled and diced (¼–½ inch pieces)
2 tablespoons chopped cilantro or mint (or a combination of both)
Freshly ground black pepper to taste
*Canned pineapple is preferred here because fresh pineapple contains enzymes (bromelain) that break down proteins and can alter the texture of other ingredients.
METHOD:
In a heavy-bottomed saucepan, heat the oil over medium heat. Add the diced onion and cook until softened and translucent, about 3–4 minutes, avoiding browning.
Stir in the sugar until dissolved, then add the rice vinegar, chopped pineapple with its liquid, and bring the mixture to a gentle boil. Reduce the heat and simmer until the liquid thickens slightly into a light syrup, about 8–10 minutes.
Stir in the minced ginger and cinnamon and cook for another 2 minutes, allowing the flavors to meld. Taste and adjust with a bit more vinegar or sugar for balance—you’re looking for a bright, sweet-tart flavor.
Add the red and yellow bell peppers along with the jalapeño. Stir and cook just until the peppers begin to soften but still retain their color and texture, about 2 minutes.
Remove from heat and transfer to a bowl. Let the mixture cool completely, then gently fold in the diced mango. Season with freshly ground black pepper to taste.
Fold in the cilantro, mint, or a mix of both just before serving. Chill for at least 30 minutes to allow the flavors to blend.
CHEF’S NOTES:
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Add papaya instead of mango for a tropical variation.
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For a spicy version, substitute roasted jalapeños or finely minced habanero.
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Stir in diced avocado right before serving for a creamy, rich contrast.
YIELD: 2 cups
SOURCE: Chef Andrew Cohen
