Pomegranate Pineapple salsa is my holiday potluck go to dish!
It really is as simple as tossing together some fresh and vibrant fruits and veggies together in a bowl.
This salsa is even better if it is made ahead and the flavors get to mingle!
This recipe was originally published December 2016, and was updated with new images and instructions December 2020.
Everyone has that one thing they serve every holiday season.
For my mom, it was always her famous cheese ball that I almost single handedly take down on my own.
At my house, it is this Pomegranate Pineapple Salsa
It is pretty much the only time I see my dad loving on my veggie creations, so I make sure it's served up every single year.
I can’t even tell you how many times I had to jot down the recipe on a napkin before I was allowed to leave the party.
Festive, fresh ingredients only for this salsa!
This is what you need to make christmas in a bowl!
For swaps:
- You can swap the pineapple for mango if you prefer.
- The jalapeno is seeded so is not spicy at all as written. If you like it with a kick, leave the seeds in. You could also amp it up with dried red chili flakes if you want.
- If you are a cilantro hater, you can leave it out. It for sure changes the flavour, but if cilantro tastes like soap to you, leaving it out will probably be ok!
- The pomegranate adds a super festive flare, and a nice sweetness, but the red pepper gives a red pop all on it's own, so if you choose to omit the pomegranate, that is ok.
Wash, chop, mix, serve - that is all you need to do to prep this festive salsa.
I mean, you will spend some time chopping, but it is well worth it.
This is a perfect recipe to involve the family and you can chat and chop!
What to serve this salsa with?
I always serve with Tostitos scoops, but regular tortilla chips work well. Pita chips are a good option too!
Does this feed a crowd?
As written, this recipe makes about 8 cups - which is for a crowd, yes.
If in the rare event you have leftovers, I always put it on grilled or baked salmon the next day!
A few notes about pomegranate arils
These little bites of sweetness can be messy. If I am making this salsa ahead of time, I leave the pomegranate out until just before serving.
Also, rise the arils in a sieve right after you remove them from the whole pomegranate. This will reduce the amount of (staining) red juice everywhere!
If you add this to your holiday menu, I would love to see it! Tag me @mealplanaddict on Instagram or come post a photo in the Meal Plan Addict Community!
If you are looking for some more fun, festive, recipe ideas, check out:
- After Eight Nice Cream Dessert
- Fill your freezer with festive energy bites
- Use your Instant Pot to make stuffing, candied beets and garlic mashed potatoes, or
- Try this bread free stuffing / dressing!
Pomegranate Pineapple Salsa
Ingredients
- 2 green peppers diced
- 2 red peppers
- ⅓ cup red onion diced fine, add more to desired preference
- ¼ - ½ cup cilantro chopped fine
- Juice of one lemon
- 1 whole fresh pineapple diced into small pieces
- 1 Pomegranate, arils removed
- 1 jalapeno, seeds removed diced fine
Instructions
- Place all ingredients in a bowl and gently mix.
- Store in the fridge for at least an hour to chill before serving.
- Please see notes below.
Notes
- To prevent the pomegranate arils from making a mess and bleeding in your salsa, gently rinse them under cold water using a sieve.
- If making this ahead of time, leave the pomegranate out until serving time.
Nutrition
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