Garden Pantry Pineapple Salsa {5 minute recipe}

Garden Pantry Pineapple Salsa at

One of the things I love best about the holiday season is unexpected guests at meal time. No, really. I genuinely mean that with zero sarcasm at all. Why do I love something that so many dread? I love the excitement, the conviviality, the boisterous fun, and the challenge of stretching a meal that was intended for seven into a meal for however many we may have had the great blessing to collect at our doorstep. Part of the reason for this is that I keep a pretty well-stocked pantry. And by ‘pretty-well stocked pantry’ I mean if you saw my basement you might think I was a doomsday prepper. I’m not. I’m just hungry and capricious and live in the middle of nowhere and want to satisfy my every food whim without driving to Timbuktu or Rochester to get little things. It pays off, though, my people! When friends or family call and say they will be in the area, I can easily exclaim, “Stop by! I’ll make dinner!” and actually mean it. I personally can a ton of produce myself throughout the summer, filling about five hundred or so jars of various sizes, but even so I can’t get to it all. Del Monte® fruits, tomatoes, and vegetables help fill in the gaps that were left by what my garden failed to produce or I couldn’t buy at farmer’s markets. For instance? My sorry old garden didn’t turn out one single tomato this year. Thank goodness for Del Monte® tomatoes. Most of what Del Monte cans (just about 90%!!) is grown right here in the United States and packed at the peak of ripeness to lock in nutrients and flavour which makes me one happy camper.

Bonus: 95% of what they can is preservative free. Garden Pantry Pineapple Salsa and Garden Pantry offerings from Del Monte on

Having a pantry well stocked with garden quality ingredients is like having shelves full of ideas. What do you think when you see those cans? I think peach cobbler, pineapple salsa, corn and black bean dip, Italian style tomato soup, and restaurant style salsa. Now how about that for inspiration in feeding unexpected guests? That’s probably a grand total of about $10 worth of cans, which makes that laundry list of deliciousness economical, too. Partay at my house! If you’d like to see some other great ideas for stocking garden quality™ canned fruits and vegetables in your pantry and get more information on the Del Monte® family of products, please hop on over to their facebook page and ‘like’ them!

The recipe I’m sharing today is a classic in our family. It came about when my stepmom talked me off of a culinary panic cliff when the mangos I had purchased to make mango salsa were mealy and gross. She suggested I replace the nasty mangoes with cans of crushed pineapple, which -she pointed out- would also save us a little work by being already cut up and bite sized. Gosh, but she was brilliant. We all liked it so much that we made sure we had ingredients for it at all times. It is a chameleon, being fantastic as a chip dip OR served spooned over grilled, roasted, broiled or fried fish, chicken, pork, or beef. It’s also a light, refreshing topper for beans and rice or black bean soup or chili, as my stepmom also did regularly. Our family is a little obsessed with it… We hope you love it, too!

5 from 1 reviews
Garden Pantry Pineapple Salsa {5 minute recipe}
Make use of delicious canned crushed pineapple and fresh produce in this fabulously fast and flavourful Garden Pantry Pineapple Salsa. It's great as a tortilla chip dip or served on grilled, broiled or roasted fish or meat, or as a topping for black bean soup or chili among other things!
  • 1 can (15.25 ounces) Del Monte Crushed Pineapple in 100% Juice (not heavy syrup!)
  • ½ red bell pepper, stemmed, seeded, and diced
  • ½ small red onion, peeled
  • ½ jalapeno pepper, stemmed, seeded, and minced
  • ¼ cup packed fresh cilantro or parsley leaves
  • 1 lime, juiced, or 2 tablespoons bottled lime juice
  • 1 clove garlic, peeled and minced or pressed
  • ½ teaspoon kosher salt
  1. Don't blink or you'll miss how to make this.
  2. Strain the pineapple juice away from the crushed pineapple in a fine mesh strainer. (Save the juice for smoothies.) Stir the pineapple and rest of the ingredients together. It can be served immediately, but flavours improve if allowed to sit together for 20 minutes in the refrigerator if time allows. Leftovers taste best within 3 days, but are safe to eat for up to a week after stirring together.
  3. Serve as a chip dip or spooned over grilled/broiled/roasted fish, chicken, pork, or beef. It's also wonderful on fish tacos, with beans and rice, or on black bean chili.


  1. Yvette N. says

    Canned tomatoes, all types of beans, and mandarin oranges! I have a huge rack in the basement where I keep all my pantry overflow. I just love to run down the stairs to pick something off the shelf, instead of having to jump in the car for something last minute at the store:)

  2. Christopher Sorel says

    tomatoes, dices, paste and stewed. The pineapple, pears and cheries. BEans I get dried ones as like the flavor more.

  3. Beth says

    Juice packed peaches, apricots, pineapple…canned diced tomatoes and fire roasted tomatoes…black beans, kidney beans, pinto beans, just some of my favorites:)

  4. says

    I always have diced tomatoes with onion and pepper–you can do so much with those! And green beans, always green beans. :) The kitchen sliced variety

  5. S. Harris says

    My favorite fruits to have in the pantry are apple cause (think oil free baking!), pineapple, and mandarin oranges (my daughter loves them…. at least they’re better than candy!) and my favorite vegetables are tomatoes (soup, salsa, pasta sauce, etc!) and BEANS. Strange, I know, but I keep about 5-10 different varieties of canned beans on hand at all times and I can do many, many different things with them (hummus, burritos, soups, chili, even cake!). Thanks for hosting the super awesome giveaway!

  6. says

    I actually converted part of our basement into a storeroom for food items. I keep LOTS of kinds of beans, corn, soups, any kind of tomato product that comes in a can, and even canned butter. I keep a few canned potatoes for a crisis, too.

  7. Kristen says

    We always have canned tomatoes for quick sauces, as well as tomato paste. Canned peaches are one of my favorites as well- great with cottage cheese or on top a quick salad with arugula and some parm!

  8. says

    Stewed tomatoes for mac and cheese, canned tomatoes for just about anything, corn for chili and soups, peaches for cottage cheese, cherries for Russian sandwiches…I mean really the pantry thing is endless, I open it every time I cook. :)

  9. Jessica says

    I like to buy canned peaches and pears for quick cobblers or crisps when we are invited over for dinner at friends or have unexpected guests. Set it out with a carton of good vanilla ice cream and you are the star of the party!

  10. says

    Most of the canned veggies I keep around are tomatoes and artichoke hearts. Oh! And diced chiles to make into a wonderful hot, cheesy dip with the artichoke hearts!

    I don’t keep a lot of canned fruit except pineapple.

  11. D SCHMIDT says

    I like to keep tinned carrots, green beans and sweetcorn in the pantry! I also keep a large amount of tinned fruit because my children are big fans, some of our favorites are pineapple chunks and mandarins in light syrup.


    Leave a Reply

    Your email address will not be published. Required fields are marked *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

    Rate this recipe: