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Pineapple Salsa


  • 6 cans of sliced pineapples (6lbs.10oz each)
  • 5 red bell peppers
  • 2 red onions
  • 3 bunches of cilantro
  • 6 extra-large jalapenos
  • 5-7 limes to taste
  • Salt to taste


Drain all juice from pineapple slices (save juice for pastor taco).

Dice the pineapple slices into ¼ inch pieces place in large hotel pan.

Dice the red onions, jalapenos, and bell peppers into equal size pieces add to hotel pan.

Roughly chop the cilantro and add to the mix.

Add lime juice and salt to taste.