Pineapple Avocado & Tequila Salsa

A Jerry James Stone Recipe


Appetizer, Condiment, Yellow


  • 1 pound Pineapple
  • ⅓ cup minced red onion
  • 1 serrano chile, stemmed, seeded, and minced
  • 3 tablespoons chopped cilantro
  • 3 cloves of garlic, minced
  • ½ of a lime, juiced
  • 2 ounces Tequila
  • 1 avocado
  • Sea salt
Jump to instructions
Prep Time 20 minutes
Total Time 20 minutes


  • First thing you need to do is chop up the pineapple using a small dice: that's a 1/4-inch cube. Now, this recipe calls for fresh pineapple and here's why. Canned pineapple is just too soggy. It really doesn't chop. If you want to use pineapple from the can, get the crushed stuff. But I highly suggest fresh pineapple, as in a whole one or the spears you find in the prepared food section. FACT: Did you know you can regrow pineapple from a fresh one?
    Fresh Pineapple 1
  • Strain the pineapple, removing all excess juice, then add it to a mixing bowl. Now add the minced red onion, minced serrano chile, chopped cilantro, minced garlic, and the juice from half of a lime. Add in the tequila, mix to combine.
  • Next up, slice up some avocado. Simply use a butter knife cut each half into a grid. Then scoop it out with a spoon. I have some great How Tos on avocados, if you are curious about using them. Or how to store them.
    Jerry James Stone Cooking Show 2 1
  • Gently fold in the avocado. I do this to keep the salsa from getting mushy. It's salsa... not guacamole!
  • Salt to taste and serve it in your favorite party bowl (yes, a ceramic sombrero serving dish is acceptable!) along with some tortilla chips. Squeeze a little lime on them and sprinkle them with salt. You won't regret it. Now get the hell outta my kitchen!
    Pineapple Avocado Tequila Salsa 1
  • Pineapple Avocado Tequila Salsa 2 2