Thursday, March 30, 2017

Half-Homemade Orange Pineapple Salsa

Signs of spring are starting to pop up everywhere, but they haven't quite made it to the produce department at the local grocery store yet. Oranges and strawberries are coming into season, and I am so excited to have fresh fruits adorning my fruit bowl once again. Between my love of fresh fruit, my Pact to commit to 5 fruits and veggies, and the need to eat fresh produce before it spoils, I sometimes find that we are out of the good stuff before it is time to head back to the grocery store for a full shop.

I found myself in this pickle last night when I threw some salmon fillets into a marinade and was set to make an orange salsa, reminiscent of a recent Paprika-Rubbed Salmon Tostadas w/ Avocado-Orange Salsa Recipe we enjoyed. I quickly realized, "I have no oranges...oh crap! Think! Think! Think!" The fish was already in its teriyaki bath, so I was fully committed to this flavor profile. And then "ding" when the lightbulb in my head. I have a can of pineapple and a can of mandarin oranges in the pantry! "Whirrrr" went the can opener and voila, dinner was saved.

Half-Homemade Orange Pineapple Salsa

Takes , serves 6.


  • 15 oz Canned Mandarin Oranges
  • 10 oz Canned Pineapple Chunks
  • 1/4 cup Plain Greek Yogurt
  • 1 Tbsp Jalapeno Pepper
  • 1/4 cup Small Onion
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 dash Lime Juice


  1. Drain syrup from mandarin oranges, refrigerate for later use in marinades, etc. Roughly slice each orange section into thirds.
  2. Roughly chop pineapple chunks into bite size pieces. Refrigerate remaining chunks and juice for use in smoothies, marinades, etc.
  3. Remove seeds from jalapeno. Finely chop.
  4. Chop onion into small pieces.
  5. Combine oranges, pineapple, jalapeno and onion in small mixing bowl. Add salt, pepper and lime juice. Stir to combine.
  6. Serve immediately, refrigerate leftovers.

This tropical salsa pairs well with salmon, chicken, beef or simply a tortilla chip. Use the leftover juices from your canned fruits, some garlic, ginger and a bit of soy sauce to create a teriyaki style marinade/glaze on the fly. Definitely substitute in fresh fruits when they are in season and affordable, but don't break the bank the rest of the year over subpar, less than tasty fruit. In a pinch, don't forget to check out the canned offerings in your local grocery store, they may just save your dinner!