One of my favorite parts of the holiday season is unexpected guests at mealtime. I truly enjoy the surprise, the lively conversation, and the challenge of stretching a dinner planned for seven into a feast for whoever drops by. That confidence comes from having a well-stocked pantry. When I say well-stocked, I admit my basement looks like I plan ahead for every eventuality. I don’t; I just like to be ready for last-minute visits, satisfy sudden cravings, and avoid long drives for a single ingredient.
I preserve a lot of produce myself—canning hundreds of jars during the summer—but there are always gaps. Del Monte® canned fruits, vegetables, and tomatoes help fill those gaps when my garden or farmers’ markets come up short. For example, this year my garden didn’t produce a single tomato, so canned tomatoes were a lifesaver. Most Del Monte products are grown and packed in the United States at peak ripeness, which helps preserve flavor and nutrients.
Bonus: 95% of what they can is preservative-free.
Having canned, garden-quality ingredients on the shelf is like having shelves of ideas. A few cans can become peach cobbler, pineapple salsa, corn and black bean dip, Italian-style tomato soup, or restaurant-style salsa. These options are economical and quick—often less than the cost of a single grocery trip. If you keep pantry staples like these on hand, unexpected guests become an opportunity to celebrate rather than a scramble.
The recipe below is a family classic. It was born when my stepmom rescued a cooking plan: the mangoes I’d bought for mango salsa were mealy, so she suggested using canned crushed pineapple instead. It was brilliant—the pineapple is already bite-sized, in juice rather than heavy syrup, and incredibly flavorful. We now always keep the ingredients on hand. This pineapple salsa is versatile: serve it as a chip dip, spoon it over grilled or roasted fish, chicken, pork, or beef, or use it as a bright topper for beans and rice, black bean soup, or chili. Our family is a little obsessed with it, and we think you’ll love it too.
Garden Pantry Pineapple Salsa {5 minute recipe}
Rebecca Lindamood
Pin Recipe
Ingredients
- 1 can Del Monte Crushed Pineapple in 100% Juice 15.25 ounces, not heavy syrup
- 1/2 red bell pepper stemmed, seeded, and diced
- 1/2 small red onion peeled and diced
- 1/2 jalapeno pepper stemmed, seeded, and minced
- 1/4 cup packed fresh cilantro or parsley leaves
- 1 lime juiced, or 2 tablespoons bottled lime juice
- 1 clove garlic peeled and minced or pressed
- 1/2 teaspoon kosher salt
Instructions
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This is quick—don’t blink.
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Strain the pineapple, reserving the juice for smoothies or other uses. In a bowl, stir the crushed pineapple with the diced red bell pepper, diced red onion, minced jalapeno, cilantro (or parsley), lime juice, minced garlic, and kosher salt. The salsa can be served right away, but the flavors are best if it rests in the refrigerator for about 20 minutes.
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Serve as a chip dip or spoon over grilled, broiled, or roasted fish, chicken, pork, or beef. It’s also excellent on fish tacos, with beans and rice, or as a bright finish on black bean chili.
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Store leftovers refrigerated. They taste best within three days but are safe up to one week.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using your actual ingredients and preferred calculator.
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