Well-Fed from the Federal Way Farmers Market: Pineapple Salsa

Recipe of the week features veggies from the Federal Way Farmers Market.

The Federal Way Farmers Market is a summertime staple in the community. Visit the market from 9 a.m. to 3 p.m. every Saturday through October and find the ingredients needed for the dish below.

The Federal Way Farmers Market is in The Commons mall parking lot along South 324th Street.

Pineapple Salsa (makes 4-5 cups)

By Vickie Chynoweth


1 fresh pineapple

1 cup diced roma tomato (Armonda Farm)

1/4 cup chopped cilantro (Armonda Farm)

1 cup sweet onion diced (Bautista Farm)

1 ear of corn, kernels removed (Armonda Farm)

1 clove garlic minced (Bautista Farm)

1 jalapeno deseeded, finely chopped (Bautista Farm)

1/4 cup lime juice (about 3 limes)

Optional – bell pepper, chopped (Bautista Farm)

Salt and pepper to taste


1. Cut pineapple from top to bottom about half- to 3/4-inch from stem. From the outside edge of the pineapple, start cutting half- to 3/4-inch all the way around. Then, cut from top to bottom of interior pineapple then crosscut, without puncturing wall of pineapple. Using a spoon, scoop out pineapple and remove hard core from pineapple chunks. Empty juice from pineapple. Dice 1 cup of pineapple and reserve the rest of the pineapple and juice for another use.

2. In a medium sized bowl, mix together diced tomato, chopped cilantro, diced onion, corn kernels, minced garlic, chopped jalapeno and lime juice. Mix until well combined. Add salt and pepper to taste.

3. Pour salsa into pineapple cavity.

4. Serve with corn chips, grilled pork, chicken or fish tacos.