Aged Rum-Spiked Pineapple Salsa with Cilantro

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A vibrant and tangy pineapple salsa enhanced with aged dark rum, fresh cilantro, and lime juice, perfect as a topping for grilled seafood or tacos. This Caribbean-inspired quick recipe, ready in about 10 minutes, blends fresh pineapple, red bell pepper, red onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 60 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups finely diced fresh pineapple
• 1/2 cup finely diced red bell pepper
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro leaves
• 1 small, seeded and finely chopped jalapeño pepper
• 2 tbsp aged dark rum
• 2 tbsp fresh lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a mixing bowl, combine 2 cups finely diced fresh pineapple, 1/2 cup finely diced red bell pepper, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro leaves, and 1 small seeded and finely chopped jalapeño pepper.
2. Step 2: Add 2 tbsp aged dark rum, 2 tbsp fresh lime juice, 1/2 tsp salt, and 1/4 tsp black pepper to the bowl. Stir gently until all ingredients are evenly incorporated.
3. Step 3: Cover and refrigerate the salsa for at least 30 minutes to allow the flavors to meld and the rum to infuse the fruit.
4. Step 4: Serve chilled as a bright, boozy accompaniment to grilled fish, shrimp, or tacos.