Mexican Pineapple Salsa

I’ve been making this Mexican salsa for a while now, but never thought to serve it in a pineapple.  I actually made this in like 10 minutes and it turned out pretty great!  Such a good idea for a party.  It made a ton of leftover salsa so I just brought the rest to refill the pineapple, or use both halves to serve in.



1 pineapple

2 avocados, diced

2 limes, juiced

1 can diced jalapeños

1 can petite diced tomatoes, strained

1 can black beans, strained and rinsed

1/4 cup cilantro, chopped

1/2 red onion, finely chopped

1/2 cup corn (frozen or canned works)

1 tbsp chili powder

1 tbsp garlic powder

1 tsp salt



Cut pineapple in half. Scoop out insides and chop to add to the rest of the ingredients.  Stir and add seasoning and lime juice.  Serve in remaining pineapple half as-is or with tortilla chips.  Enjoy!


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