Recipes Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Pineapple Sriracha Salsa 5.0 (4) 4 Reviews 1 Photo This pineapple Sriracha salsa is so refreshing and delicious, bursting with all kinds of flavor, and it will even be better after it is chilled. The most difficult part of this recipe will be deciding what to serve it on - it’s equally good on tacos and pulled pork, and—believe it or not—it’s superb on ice cream. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Published on June 18, 2024 Save Rate Print Share Add Photo 1 Prep Time: 15 mins Cook Time: 5 mins Cool Time: 15 mins Chill Time: 1 hr Total Time: 1 hr 35 mins Servings: 24 Yield: 3 cups Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 24 servings 1 (20 ounce) can pineapple chunks in juice 1 teaspoon vegetable oil, for greasing pan 1/2 yellow onion, roughly chopped 6 unpeeled garlic cloves 1/4 cup chile garlic sauce (such as Sriracha®) 3 tablespoons fresh mint leaves 1/4 teaspoon salt, or to taste 1/4 cup seasoned rice vinegar Directions Place a strainer over a bowl, and transfer in pineapple chunks. Let drain well, and reserve juice. Preheat the oven’s broiler to High and set a rack 8 inches from the heat source. Line a rimmed baking sheet with foil, and lightly oil the foil. Spread pineapple chunks onto the prepared pan. Add onion and garlic and spread out evenly. Broil pineapple until tops of pineapple chunks and onions are charred, about 5 minutes. Let cool to room temperature, about 15 minutes. Remove garlic cloves and set aside. Transfer pineapple and onions into a blender. Peel garlic cloves; add to the blender; add in reserved pineapple juice, Sriracha, mint leaves, salt, and vinegar. Blend until the mixture is as smooth or chunky as you like. Taste for seasoning. Cover and refrigerate for at least 1 hour before serving. Salsa can be made up to 3 days ahead. John Mitzewich I Made It Print Nutrition Facts (per serving) 21 Calories 0g Fat 5g Carbs 0g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 21 % Daily Value * Total Fat 0g 0% Saturated Fat 0g 0% Cholesterol 0mg 0% Sodium 92mg 4% Total Carbohydrate 5g 2% Dietary Fiber 0g 1% Total Sugars 4g Protein 0g 0% Vitamin C 4mg 4% Calcium 7mg 1% Iron 0mg 1% Potassium 47mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.