Sanctuary Ridge Family Recipes

Pineapple Salsa

Ahhh! The first time I had this delicious salsa, I was on a mission trip in Belize. We prayed hard, worked hard, and I can’t even begin to articulate how much I love the people in Belize. Our work there isn’t finished yet, maybe it never will be!

On our first trip to work there, this was my favorite authentic Belizian dish. It was served as the side dish to a pineapple stuffed with fried rice and grilled shrimp. I was determined to find the recipe when I came home. I tried several, and after a little change here and there I finally think I’ve got it! Last night, we grilled chicken on the Blackstone and served some Pineapple Salsa over the chicken. Roasted broccoli and potatoes rounded the meal out. It was outstanding!

So far, this is a delicious addition to grilled chicken, grilled shrimp, grilled fish, shrimp with fried rice, and Spiral Sliced Ham. That’s right! Spiral Sliced Ham with a little spoonful of Pineapple Salsa is just divine! You may want to adjust the HEAT by only adding 1/2 the habanero pepper. You can always add more if it’s not hot enough. If you are making this for a smaller crowd, you can freeze it in smaller portions. This is so good, I can’t wait for ya’ll to try it!

Pineapple Salsa


  • 1 ripe pineapple- with rind and core removed, cut into large chunks
  • 1 habanero chili (you may want to only use half)
  • 1 lime- juiced, reserve the juice
  • 1 Poblano Chile
  • 1 Red Bell pepper
  • 1 Red Onion, small
  • 1 Handful Fresh Cilantro
  • 1 TBSP Light Brown Sugar
  • 1/4 tsp. Kosher Salt

Directions: Prepare pineapple by removing the rind and core, cutting the fresh pineapple into large chunks. Next, prepare the habanero by removing the stem and seeds, cutting it in half. Juice the lime into a small bowl and set aside. Continue to prepare the Red Bell pepper and poblano by removing the stem and seeds, cutting in large chunks and setting aside. Peel and cut off the ends of the Red onion; cut into large chunks and place in your food processor with the chopping blade inserted in the bottom of the device. Add all the ingredients as prepared into the food processor, including the brown sugar, salt and lime juice. On high, pulse the food processor until the ingredients are chopped to the consistency you desire and combined. I like my salsa a little chunky. Some like theirs pureed. It’s just a personal choice. Taste to see if more salt or sugar is needed. This will depend on how fresh and ripe your ingredients are. The heat will intensify a little overnight. Serve immediately, refrigerate or freeze for long term storage. Enjoy!

Perfect Pineapple Salsa

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