STREAMING NOW: Chuck's Eat the Street

Pineapple, Papaya & Mango Salsa

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Obviously sweet because of the fruit but a slight hint of heat because of the pepper. We love this on grilled ahi, steamed uhu or aweoweo. I worked out this recipe after several failed attempts. We are blessed to live in Hawaii where fresh-off-the-tree fruit and great pineapples are easy to find, but try it anyway. As a variation, skip the pineapple and use chopped, seeded cucumber. Enjoy!”
4 1/2 cups

Ingredients Nutrition

  • 1 12 cups pineapple, ripe, small dice
  • 1 12 cups papayas, ripe, small dice (fresh from tree in HI)
  • 1 12 cups mangoes, ripe, small dice (fresh from tree in HI)
  • 1 teaspoon gingerroot, crushed (the prepared kind from jar works)
  • 14 teaspoon garlic, crushed (the prepared kind from jar works)
  • 2 tablespoons red onions, very fine chop
  • 6 tablespoons fresh cilantro, well chopped, stay away from the stems
  • 5 dashes Tabasco jalapeno sauce
  • 1 tablespoon lime juice, fresh squeezed
  • 1 ounce jalapeno juice (liquid from jarred jalapenos)
  • 6 slices jalapenos, very fine chop (from above jar, SLICES, not whole!)


  1. All the work is in dicing the fruit.
  2. One whole pineapple is around 2 1/2 cups, 2 medium papaya and 2 medium mangoes are around 2 cups per each fruit to give you a hint about how much to get.
  3. Combine everything and stir very, very gently.
  4. Chill for at least 6 hours.
  5. Keeps in fridge for 4-5 days.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a