Rum-Spiced Pineapple Mango Salsa
A vibrant tropical salsa featuring fresh pineapple and mango, brightened with lime juice and a splash of spiced rum for depth. This caribbean-inspired snacks ready in about 15 minutes blends diced fresh pineapple, diced ripe mango, finely chopped red bell pepper 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 80 calories and feeds 4, 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
- 1 cup diced fresh pineapple
- 1 cup diced ripe mango
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped red onion
- 2 tbsp chopped fresh cilantro
- 2 tbsp lime juice
- 1 tbsp spiced rum
- 1 small, seeded and minced jalapeño pepper
- 1/2 tsp salt
Instructions
- Step 1: In a medium bowl, combine 1 cup diced fresh pineapple, 1 cup diced ripe mango, 1/4 cup finely chopped red bell pepper, and 1/4 cup finely chopped red onion.
- Step 2: Add 2 tbsp chopped fresh cilantro, 2 tbsp lime juice, 1 tbsp spiced rum, 1 small minced jalapeño pepper (seeded for less heat), and 1/2 tsp salt.
- Step 3: Stir gently to combine all ingredients evenly. Let the salsa sit at room temperature for 10 minutes to allow flavors to meld before serving with grilled fish or chips.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rum-Spiced Pineapple Mango Salsa take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Rum-Spiced Pineapple Mango Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Rum-Spiced Pineapple Mango Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rum-Spiced Pineapple Mango Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Rum-Spiced Pineapple Mango Salsa?
Caribbean snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
