Pineapple and Coriander Salsa is the perfect accompaniment to any curry! This crisp and fresh salsa is bursting with flavours that complement the spices in curries, making it an excellent side to your next Indian, Malaysian or Thai curry. The sweetness from the pineapple is balanced with the zing of coriander (cilantro), while the acidity from the vegetables cuts through the rich, creamy and spicy sauces.
Can you make Pineapple and Coriander Salsa ahead of time?
Yes, prepare the salad ingredients. Reserve the pineapple pieces and juice, salt and lemon juice. Refrigerate for up to 2 days. Add the remaining ingredients when serving.
Is Pineapple and Coriander Salsa suitable for leftovers?
Once dressed, Pineapple and Coriander Salsa is best consumed immediately. Leftovers can be refrigerated for up to 24 hours but are best eaten as quickly as possible to avoid the salad softening.
Pineapple and Coriander Salsa
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Ingredients
- 1 cucumber diced
- 2 tomatoes diced
- ½ bunch coriander cilantro, finely chopped
- 1 red onion finely diced
- ½ cup 95 g canned pineapple pieces, roughly chopped
- 2 tbsp canned pineapple juice
- ½ tsp sea salt flakes
- 1 tsp lemon juice
Instructions
- Combine the ingredients and serve.
Disclaimer re gluten-free and dairy-free recipes
Ange says:
Has this with the coconut chicken curry for dinner . Was such a winner !!!
Nicole says:
This is fabulous to hear, Ange! So glad you mixed and matched the recipes! Thanks also for the rating, Nic x