About the Recipe

At this time of year my pumpkin obsession turns to cranberries. I like the sweet and sour punchiness that develops as this salsa sits overnight, but it is all kinds of tasty fresh off a simmer as well.

This Pineapple Cranberry Salsa pairs perfectly with my Paleo Chicken Fingers.


If you’re not in a chicken finger kind of mood, this salsa would also work well for:

  • poultry dishes of any kind
  • pork chops
  • combined with olive oil and citrus juice for a tasty salad dressing
  • spreading on a sandwich or wrap

I hope you enjoy!

Melanie Thomas

With training in multiple modalities including holistic nutrition, iridology, and electrodermal screening Melanie is equipped to help her clients along the path to optimal health.


The Recipe

Pineapple Cranberry Salsa

Prep Time:
10 mins
Cook Time:
10 mins
Melanie Thomas
Total Time:
20 mins

1 ½ cups fresh pineapple, minced, or 1 can pineapple crushed
¼ cup fresh cranberries, finely chopped
2 Tbsp onion, minced
½ – 1 jalapeño, seeded and minced (*tip, wear gloves while slicing hot peppers)
1 Tbsp cilantro, minced
Pinch of salt

  1. In a small pot over medium heat, bring first four ingredients to a simmer.
  2. Simmer for five minutes to reduce liquid, stirring occasionally.
  3. Add cilantro and salt then simmer for another minute.
  4. This salsa can be enjoyed hot or cold.