This pineapple salsa makes a great dip with chips as well as a sauce for seafood. Try this fresh-flavored topping over coconut shrimp, on shrimp or fish tacos, or over grilled fish and rice.
Fresh Pineapple Red Onion Red Pepper Orange Pepper Lime Cilantro Sea Salt Frozen Coconut Shrimp Tortilla Chips
Prepare the coconut shrimp according to the package. Lay the pineapple on its side then cut in half horizontally so that you are slicing the top of the pineapple greens in half.
Using a small knife, cut around the inside of the pineapple at an angle. Using a spoon, gently loosen the middle part of the pineapple away from the bottom until it's completely free.
Finely dice the part of the pineapple you remove. Set the hollowed out pineapple body aside to use as your salsa bowl. Combine diced peppers and onion with lime juice and cilantro.
Toss then spoon into the pineapple for serving. Serve pineapple salsa over top of cooked coconut shrimp or with tortilla chips.