Spiced Rum Pineapple Mango Salsa
A tropical fruit salsa with a spirited kick of spiced rum, perfect as a topping for grilled seafood or chicken. This caribbean-inspired seafood ready in about 15 minutes blends diced fresh pineapple, diced ripe mango, finely diced 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 90 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
- 0.5 cup, finely diced red bell pepper
- 0.25 cup, finely chopped red onion
- 2 tbsp, chopped fresh cilantro
- 2 tbsp fresh lime juice
- 1.5 tbsp spiced rum
- 1 small, seeded and finely chopped jalapeño
- 0.5 tsp salt
Instructions
- Step 1: In a large bowl, combine 1 cup diced fresh pineapple, 1 cup diced ripe mango, 0.5 cup finely diced red bell pepper, 0.25 cup finely chopped red onion, and 2 tbsp chopped fresh cilantro.
- Step 2: Add 2 tbsp fresh lime juice, 1.5 tbsp spiced rum, 1 small seeded and finely chopped jalapeño, and 0.5 tsp salt. Stir gently until all ingredients are evenly mixed.
- Step 3: Cover and refrigerate the salsa for at least 30 minutes to allow the flavors to meld and the rum to infuse the fruits. Serve chilled as a vibrant topping or side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Rum 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 Spiced Rum 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 Spiced Rum 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 Spiced Rum 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 Spiced Rum Pineapple Mango Salsa?
Caribbean seafood 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.
Related recipes
Charred Mahi-Mahi with Mango Salsa and Coconut Lime Sauce
Pan-Seared Mahi-Mahi with Tropical Mango-Avocado Salsa
Grilled Citrus-Marinated Mahi Mahi with Pineapple Salsa
Pan-Seared Caribbean Snapper with Mango-Papaya Salsa
Caribbean Jerk-Spiced Grilled Mahi Mahi with Pineapple Salsa
Charred Mahi-Mahi with Mango-Papaya Salsa
