Pineapple Salsa

You'll feel the sand on your feet with our pineapple salsa and Cupcake Vineyard Pinot Grigio pairing.


  • 1 whole pineapple
  • 1 cup diced pineapple
  • 1 cup diced Roma tomatoes
  • 1 cup diced peppers (any combination of red, orange, yellow or green peppers)
  • ¼ cup minced onion
  • ⅓ cup chopped cilantro
  • juice from 2 limes
  • salt and pepper
  • Cupcake Vineyards Pinot Grigio


  1. To make the pineapple bowl, cut about ⅓ of the pineapple off, leaving the stem attached to the larger piece of the pineapple.
  2. Make a cut around the outer edge of the pineapple fruit and make cuts across the middle too.
  3. Use a metal spoon to loosen and scoop out the pineapple chunks. Pour the extra juice out of the pineapple bowl so that it is empty.
  4. Dice enough of the pineapple chunks to make one cup of diced pineapple to be used for the salsa and save the rest for another use.
  5. In a small bowl, mix together diced pineapple, diced tomatoes, diced peppers, minced onions, chopped cilantro, lime juice, salt, and pepper.
  6. Transfer the salsa to the pineapple bowl for serving.
  7. Serve with Cupcake Vineyards Pinot Grigio.
Pineapple Salsa