Raw Pineapple Cilantro Macadamia Nut Salsa

Modified from VT original featured recipe

Grilled Pineapple and Macadamia Nut Salsa

Raw Pineapple Cilantro Macadamia Nut Salsa

Time: 10 Minutes
Yield: 8 Servings
(9 Item Recipe)
Naturally Raw, Vegan & Vegetarian


1 large organic pineapple, quartered
½ cup raw unsalted macadamia nuts, chopped
½ cup organic red bell pepper, diced
¼ cup organic red onion, diced
2 Tbs. organic lemon juice
2 Tbs. organic cilantro, finely chopped
2 tsp. jalapeño chile, seeded and diced (optional)
1 clove organic garlic, minced (1 tsp.)
¾ tsp. chipotle chile powder (optional)

Chop pineapple into 1/4-inch cubes, and transfer to bowl. Stir in remaining ingredients, and season with sea salt and pepper, if desired.


The combination of  pineapple and macadamia nuts give this salsa a tropical flair.We love to use this as a salad dressing topper adding 1/4 cup of extra virgin olive oil and 1/4 cup apple cider vinegar.  It is also amazing on top of any vegetable protein, or rice.  It makes a wonderful appetizer served with chips or stuffed into a pita. If you can’t find macadamia nuts, you can use toasted pumpkin seeds or pine nuts instead. If you do not like spicy simply reduce the amount of chile and jalapeno or remove it creating your desired level of heat.

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