Rummy Pineapple Salsa

The caramel notes of the dark rum and the sweetness from the pineapple make this salsa completely addictive.
  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 5 min
  • Yield: 3 cups
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1/2 teaspoon whole coriander seeds

1/2 teaspoon whole cumin seeds

1/2 cup roughly chopped cilantro leaves

1/4 cup dark rum

1 green jalapeno, finely diced (seeded depending on desired spiciness)

1/2 medium white onion, finely diced (about 1/2 cup)

1/2 red bell pepper, stemmed, seeded and finely diced

1/2 pineapple, peeled, cored and cut into 1/4-inch chunks (about 2 cups)

Juice and zest of 1 lime 

Juice and zest of 1 lime

Tortilla chips, for serving


  1. Add the coriander and cumin to a small skillet and heat over medium heat. Swirl until the seeds are golden and slightly fragrant, about 3 minutes. Let cool slightly, and finely grind in a spice grinder.
  2. Combine the spices with the cilantro, rum, jalapeno, onions, red pepper, pineapple, lime juice and zest in a medium bowl. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Serve with tortilla chips.
  3. Copyright 2013 Television Food Network, G.P. All rights reserved

Cook’s Note

For a slightly thicker salsa, remove a heaping 1/2 cup of the finished product and put in a food processor. Pulse until thickened, then stir back into the salsa.

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