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Pineapple, Papaya, Mango Salsa over Jasmine Rice

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“This is great served with any seafood dish and especially with my Best Grilled Tropical Citrus Lobster Tails. I happen to like jasmine rice, but any rice that you like will work for this. It is also excellent with Mexican or spicy dishes or even just topped on some grilled chicken. It is so versatile.”
6 1 1/2 cup servings

Ingredients Nutrition

  • 6 -8 cups jasmine rice (cooked)
  • 1 12 cups pineapple, diced (now I love to use fresh, but canned pineapple will work just fine, no syrup, just natural juices)
  • 34 cup fresh papaya, diced fine
  • 34 cup fresh mango, diced fine
  • 12 cup red onion, diced fine
  • 12 cup red bell pepper, diced fine
  • 1 small jalapeno pepper, ribs and seeds removed and diced fine (add more if you like, I like a bit more, but add according to your taste)
  • 2 scallions, fine chopped
  • 1 teaspoon fresh lime juice (more if you want to taste)
  • 1 teaspoon minced garlic
  • 2 tablespoons fresh cilantro, chopped fine
  • salt
  • pepper


  1. Rice -- There are so many different kinds of rice. So I won't tell you what kind to or not to buy. I prefer a Jasmine rice, but depending on what brand you buy, just cook according to directions. Serve 1/2 cup salsa over 1 cup per rice per person. And since I have approximately 3 cups of salsa, you will need 6 cups of rice. But feel free to make what you like best.
  2. Salsa -- Just mix everything all together - it is that simple. Refrigerate for at least 30 minutes covered well with plastic wrap.
  3. Serve -- I like to serve individual servings, but you can easily just serve this family style in one large bowl. Just ENJOY! It is just really really good.

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