The last apartment I lived in was on a super cute street in Mid-City New Orleans. I had the best group of neighbors and our entire block would often hold impromptu cookouts on the weekends. One of my neighbors was from Trinidad and his jerk peas became something of a legend within the group because we could never get enough of them. We’d hover around the pot until they were ready to eat, and then they’d be gone in the flash of an eye. He never gave me the recipe for those jerk peas (I don’t blame him), but I do know that the peas swam in a broth made of full fat coconut milk and a healthy dose of jerk seasoning. I’ll probably never be able to recreate those famous peas, but these Coconut Jerk Peas are about as close as I can get!
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Season Your Jerk Peas to Taste
The one thing you want to be aware of, though, is that jerk seasoning varies a lot from brand to brand, so you’re best adding the seasoning according to your own taste buds. You can add some before the peas cook and then spice up the whole pot at the end with more, if needed.
Where to Find Jerk Seasoning
I’ve included a photo of the brand I used, which I got at Whole Foods. Sometimes you can also find it sold in the bulk bins. This spice blend contains a lot of ingredients and some items that I don’t keep on hand, so it’s just one of those blends that I find easier and more logical to buy pre-mixed. Of course, if you want to mix up your own spice blend, a quick Google search provides plenty of recipes.
The best part about these peas is that they are insanely simple. You can make these on Sunday afternoon while you’re relaxing or doing other chores, and you’ll have lunches ready for the week.
Coconut Jerk Peas with Pineapple Salsa
Servings 4Ingredients
COCONUT JERK PEAS
- 1 Tbsp olive oil ($0.13)
- 1 yellow onion ($0.32)
- 2 cloves garlic ($0.16)
- 1 lb. frozen black eyed peas or purple hull peas ($1.99)
- 1 cup water ($0.00)
- 1-2 Tbsp jerk seasoning* ($0.60)
- 1 14oz. can coconut milk ($2.19)
- 1/4 tsp salt, or to taste ($0.02)
- 4 cups cooked rice ($0.75)
PINEAPPLE SALSA
- 2 cups chopped pineapple** ($0.67)
- 1/4 red onion ($0.17)
- 1 lime ($0.34)
- 1/4 bunch fresh cilantro ($0.21)
- 1/2 tsp salt, or to taste ($0.05)
GARNISH
- 2-3 green onions, sliced ($0.20)
Instructions
- Dice the onion and mince the garlic. Add both to a medium sauce pot with the olive oil and sauté over medium heat for 2-3 minutes, or until the onions are soft and transparent.
- Add the peas to the pot along with the water and 1 Tbsp of jerk seasoning. Stir to combine. Place a lid on the pot, turn the heat to medium-high, and allow it to come to a boil. Once it reaches a boil, turn the heat down to medium-low, and let it simmer for 15 minutes, or until the peas are very tender.
- While the peas are simmering, prepare the pineapple salsa. Chop the pineapple into very small pieces. Finely dice the red onion. Pull the cilantro leaves from their stems and give them a rough chop. Combine the pineapple, onion, cilantro, juice from half the lime, and salt in a bowl. Stir to combine, then taste, and adjust the lime or salt if needed. Set the salsa aside.
- Once the peas are very tender, turn the heat down to low, and add the coconut milk. Stir and heat through. Smash some of the peas against the side of the pot to help thicken the mixture. Taste the peas and add more jerk seasoning and salt until they are very well seasoned. You want the peas to be heavily seasoned because once they’re poured over the plain rice, the seasoning will seem diluted.
- To serve, place a cup of cooked rice in a bowl and add about 1 cup of the jerk peas with the coconut broth. Top with 1/2 cup of pineapple salsa, and a sprinkle of sliced green onions. Enjoy!
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Notes
Nutrition
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How to Make Coconut Jerk Peas – Step by Step Photos
Before we begin, I just want to show you which type of jerk seasoning I used. All brands are different, so you’ll have to go by your own taste buds for this one. If you don’t have an international market near you that carries it, check Whole Foods, Cost Plus World Market, or perhaps The Fresh market.
These are the peas that I used, but you could also use purple hull peas. Frozen is definitely better than canned, but if you must use canned, make sure to drain them well before adding to the recipe.
Begin by dicing an onion and mincing 2 cloves of garlic. Add them to a medium sauce pot with 1 Tbsp olive oil and sauté over medium heat until the onions are soft and transparent.
Add 1 lb. frozen peas (I did not thaw them first), 1 cup water, and 1 Tbsp of the jerk seasoning. The water will not fully cover the peas, but that’s okay. Stir to combine, then place a lid on the pot and turn the heat up to medium-high. Let the pot come to a boil, then turn the heat down to medium-low and let it simmer for 15 minutes.
While the peas are simmering, prepare the pineapple salsa. Combine 2 cups finely chopped pineapple, 1/4 of a red onion (finely diced), and 1/4 bunch cilantro (roughly chopped) in a bowl, along with the juice from half a lime (about 1 Tbsp) and 1/2 tsp salt.
Stir to combine and then taste and adjust the lime or salt if desired.
Once the peas have simmered and are tender (test a pea or two to make sure), add a 14oz. can of full-fat coconut milk.
Stir everything to combine and heat through. Smash some of the peas against the side of the pot to help thicken the liquid. Taste the peas and add more jerk seasoning if needed and a bit of salt. You want the peas to be heavily seasoned because once you ladle them over the plain rice, that seasoning will seem somewhat diluted.
To serve, place a cup of cooked rice in a bowl and ladle the peas and coconut broth over top. Finish it off with about 1/2 cup of the pineapple salsa and a few sliced green onions.
I never get sick of “beans” and rice!
Could I use dried peas and just cook them first? Would I still need the water?
You could just use your cooked dried peas! And as long as you think you have 1 cup worth of liquid in the peas you should only need to add the coconut milk.
This is incredible! My partner said, after tasting, “Well, I guess this instantly goes on the redo recipe list.” Yes, yes it does. On recipe specifics, I followed the recipe to-a-T with the exception of the peas. I had a pound of dried black-eyed peas (Camilla), so I soaked those overnight in filtered water and then weighed out one pound (one pound dried equals about two pound rehydrated). Since I’ve not been able to find frozen black-eyed peas in certain parts of the U.S. it’s nice to have that as a backup. Really amazing recipe – can’t recommend enough.
Wow this was really good! I used dried beans that I had cooked beforehand, and the jerk seasoning was from a local spice shop. Lastly, I used Jasmine Rice which really went well with the beans. Will definitely make again!
Delicious! I made this on the stove with dried peas. Adjusted with 7 cups of chik’n broth. Thanks for another great recipe.
How could/would you do this with dry black eyed peas?
I’d probably soak and cook them separately according to the package directions first, and then add them to the recipe as stated below.
This was delicious! I added more jerk seasoning and some jerk sauce because I had it. Also, because I live right on the edge, I added in some frozen kale.
I woke up this morning excited to eat the leftovers for lunch. Another excellent meal to add into the rotation.
Wow this recipe is a home run!! I LOVE how quick and easy this was. I am pokey in the kitchen and so even the “fast” recipes tend to take me over 30 minutes.
I did make some adjustments and I say this only for those who are considering it to let them know it worked great. I cut out the oil by sauteing the garlic and onion in broth, I did not add salt to the beans I just stuck with the Jerk seasoning which already contains salt and at the end I added some chopped up collards for the added health benefit.
I can’t wait to reduce the cost of this recipe even more by making dried beans in my instant pot ahead of time.
Thanks for the killer recipe!
I was wanted try this recipe for WEEKS, but couldn’t find the frozen black-eyed peas. I couldn’t even find the canned as there seem to have been a run on them (damn you Covid!). But, while in Whole Foods I spotted them next to the frozen chocolate croissants (they’re great – try them).
So, I made them up last night – tasted them and was happy. I was extra happy as the housemate & I aren’t big on super spicy stuff, so when I made up the Jerk Seasoning, I just left out the 2t of cayenne. But instead of pounding it, I made it into a meal prep. We had just made coconut rice, so it’s double tasty.
My comments:
1. Crushed pineapple works in the salsa
2. Coconut milk rice (1 part water : 1 part coconut milk) is great with this
3. Perfect for Meal Plan
4. Vegan
Can this be made with canned beans?
I ended up using dried black eyed peas and cooked everything in the Instant Pot. I used a full pound of peas, and then doubled all the ingredients for the peas and added 3 cups of water. I cooked the peas for 30 minutes at high pressure and then allowed the pressure to release naturally. They were perfect, although you might need to add more water to give it more broth like the original recipe. Also, the jerk seasoning I ended up with was a type of wet rub. I used 4 T (since I doubled the recipe) and it was a a little spicy, but still delicious!!
I’ve made this twice in less than a week and already my family has asked this be a frequent meal. (I’m fairly recently become vegan, while my family is still Omni.) Everything about this recipe is magical.
I used dry beans soaked overnight then cooked in my pressure cooker, and I cooked the onions and garlic in just water, no oil. I took another commenter’s suggestion and cooked the beans in the pineapple juice. And I threw in a couple handfuls of frozen peas at the end of the summer, before adding the coconut milk. I serve it over yummy black rice and it looks stunning.
Already I’m dreaming of the leftovers I’ll be having for lunch tomorrow — or maybe breakfast, because I don’t know if I want to wait so long.
This has been a standby for several years now – so delicious! I substitute the jerk seasoning with Old Bay seasoning (cheap and easy to find in grocery stores) and add shrimp (frozen, tails on) and an inexpensive, mild white fish (usually rockfish but cod and tilapia also work). The seafood and Old Bay seasoning are phenomenal together (I used Old Bay the first time I made it because I had no other options, but I’ve never looked back)! I defrost the shrimp under running water and chop up the fish into 1” cubes. I add both in at the very end and they only take about 5 minutes to cook.
This is soooo good!!! We used two 10-oz packs of fresh black eyed peas and just added a little more jerk seasoning and water for the initial boil. Doubled the pineapple salsa since we love that combo of favors and can never get enough salsa! I’m eating the leftovers now, DELICIOUS!!! Thanks for a great recipe! :-)
Wow! Quick, easy, and even more delicious than I expected! Definitely will be making this one over and over.
My family loved this recipe! So fresh and flavourful. We follow a vegan diet and this dish is a wonderful addition to my recipe collection.
This was delicious! I felt like we took a trip to Jamaica for dinner. I made the jerk seasoning suggested by another reviewer (thanks!), and cooked my peas from dried black eyed peas earlier in the day (FYI – 1/2 pound of dried beans will come out to the 1 lb called for in the recipe). My whole family, including my well-palated three kids, enjoyed this one. Thanks for another great recipe!
I served this for New Year’s Day this year because i wanted something fresh and vegan that felt like a complete dish and not a substitute for something else. It was excellent. Instead of using dry spices, I threw in a dollop of a jar of jerk marinade that was in the fridge. It worked great! Your recipes never disappoint. Thanks so much.
Oh wow! That sounds great!
This is awesome! I was looking for a unique vegetarian dish and this hit the spot. I had to cook my peas for an hour though – not sure if this is because I’m at elevation? In any case, this was superb!
Oh interesting! Yes that could be a factor.
Great recipe! I made my own jerk seasoning (just Google searched) because I couldn’t find any at my Safeway. This was good because I was able to control the heat.
That’s awesome Katie! I make my own too, as I don’t use it enough!
If you are using canned pineapple, try cooking the peas in pineapple juice instead of water. It’s delicious!
Oh that’s a twist!
YAAAAAASSSSSS! This this this!!!!
This is fabulous!
This is amazing!
This is so dang good!!!
I used:
*lite coconut milk (still delicious and less fat/guilt)
*Sunny Caribbee jerk seasoning (which anyone who has been on a cruise and stopped at the BVI Tortola knows about) – 2TB worth.
*Riced cauliflower (because the guilt of the coconut milk made me rethink real rice)
Just yum. Another winner, Beth! You’re the best!
Thanks Jodi!!
This was delicious! And vegan, too! I made my own jerk spice mix by googling jerk spice mix. My son and daughter loved it, too. Followed the recipe as posted.
This is outstanding! I have made it a few times, and make it just as written except I eliminate the additional salt as my jerk seasoning has salt in it. I can’t emphasize enough how much the pineapple salsa transforms this dish. So good! We also add habanero hot sauce to the top for zing. This is a keeper!
This recipe was amazing and will definitely become one of my staple meal preps. I often find myself adding cheese (usually feta) to dishes that would otherwise be vegan (e.g. your grain bowl recipe). However, this was so rich and delicious (probably the coconut milk) that it didn’t even occur to me that this dish was vegan until after I’d eaten it. I’m always excited to find delicious ways to reduce my animal product intake.
I used crushed pineapple so that I didn’t need to chop it and did a whole onion and a whole bunch of cilantro and seemed to end up with the same amount of salsa that this recipe thought I would make (1/2cup per serving). I don’t know how the math on that works but I’m going to stick with it.
Thanks for another solid recipe. I really enjoy all the vegetarian options you have and the wide variety of flavours.
If you’re using canned peas, do you still follow the first step of adding water?
If you drain the peas first, I would still add the water.
I live in a small town, so I could not find Jerk Seasoning anywhere. The closest thing I could find was Cajun Seasoning at Walmart, so I figured I’d give it a try (even though it probably tastes nothing like Jerk Seasoning?).
I gotta admit, the first time I made this I wasn’t too thrilled. But the leftovers the next day were amazing! So I decided to give it another chance and made it again a couple weeks later (since I made the black eyed peas from a bag of dried ones and had lots of leftovers in the freezer to use up). I liked it better the second time.
I’ll have you know that I made it a third time a few nights ago, and I really, really like it now! Maybe the taste just had to grow on me ;) 5/5 Stars!
I’m so glad it still turned out so well for you! I can see how Cajun seasoning would still be great with this, great choice!
I made this last night and it was great! I couldn’t find jerk seasoning at the supermarket so I made it myself with the spices in the cupboard (googled the recipe) and it turned out great. I also added frozen peas towards the end. Delicious! My boyfriend commented on how the coconut milk added some nice sweetness. My only complaint is that I couldn’t find this recipe on the app to review it there?
This tasted amazing and I’m sure th leftovers will be twice as good! One thing to note, I made my own jerk seasoning and had to add a ton of it to the peas to get any flavor and had to add even more after the coconut milk was added.
This was absurdly delicious. Kinda reminded me of Hawaiian Haystacks. Next time I make it, I’ll cook up some shredded pork or chicken to layer on. I used brown rice instead of white and it tasted great.
This was soooo good!!! I made the recipe exactly and it was perfect.
Delicious meal with lots of flavor.
I have made this meal for a dinner party I hosted and there were no leftovers. It was a huge success!
I have made it again for myself and just diced two Serrano peppers and sauteed them with the onions and garlic. I’ve added ginger into the saute mixture as well. Lastly, I’ve swapped chickpeas for the black-eyed peas because I was using what I had in my pantry at the time. Turns out the chickpeas were a lot easier to smash!
So good! I wanted a little more “green” with my meal so I cooked some spinach w/ toasted sesame oil like for the bibimap recipe and mixed it in and it was sooooo good.
One of my go-to dinners. So incredible. I like to boost the spice with a healthy serving of red pepper flakes in this recipe: http://www.foodnetwork.com/recipes/aaron-mccargo-jr/jerk-seasoning-recipe-1960400.
Can this be frozen? I made it tonight and it was so good!!
Yep, this one freezes great!
This recipe is amazing and had quickly become one of my house’s favorites! Would love to see it in the app so I don’t have to continue Google searching for it ☺️
I made this tonight and it was delicious, but I would make a few changes.
So I couldn’t find frozen beans, but I found dried beans and cooked them this morning in my InstantPot, so while they weren’t canned, they definitely weren’t frozen. I think with fresh beans I could’ve skipped the whole cup of water part, as the results were wayy too soupy for my liking. I look forward to making this without that step and seeing how they compare.
I also used canned pineapple as that was what I had on hand and it made a great salsa.
Lastly, I use a DIY jerk seasoning as I ran out of my store-made some a week or two ago and it was great (I used the recipe from Allrecipes.com). Overall, a 4/5 but might be a 5/5 next time!
Do you think I could substitute pigeon peas for the black eyed peas?
Probably
Very flavorful! I used the Pictsweet Farms frozen peas and it took about 45 minutes for them to soften. Plenty of time to prep the salsa and rice. :-)
I had the same issue with that brand. After about 25 minutes I added the coconut milk and simmered them in the sauce. I also used a jerk seasoning paste/marinade rather than dry seasoning and the flavor was great!
I have fresh purple hull peas. Do I need to make any adjustments from the recipe? Can’t wait to try this!
I’ve actually never cooked them from fresh, so I’m not sure. The frozen variety are blanched first, so I’m sure cooking time is longer for fresh.
I don’t know if we even have frozen black-eyed peas in Canada! Were the frozen ones partially cooked or would it work the same with dry?
You’d definitely need to cook the dried beans. The frozen peas are fresh, not dried, so they don’t require all the liquid you’d need for dry beans.
Thanks! I had to add a lot more water and time to cook the peas as directed, but it still turned out delicious!! Maybe next time I will try to look for the frozen!
Amazing! And I used canned beans bc it’s all I had, but I bet it’s even better with frozen. So delicious and satisfying and pleasing to every picky eater at my table. My mother in law has A LOT of food allergies (dairy, soy, gluten, eggs, and nuts) so finding stuff she CAN eat and that the rest of us WILL eat is tricky. Everyone gobbled this right up and said it was a keeper. No easy feat. Also I can confirm this is as good with pineapple salsa as it is with watermelon salsa.
It looks like there’s green onion in the picture, but I don’t see it in the recipe. Is it instead of or in addition to the cilantro?
Thanks for catching that!! I’m going to add that in now.
I am making this right now. The recipe says to cook the 1lb frozen peas in 1 cup water for 15 minutes. The package says 2 cups water for 45 minutes. I went with the recipe but the beans were not done. I keep adding water and more time waiting for the beans to soften. I’ll let you know how it turns out. Did I do something incorrectly?
I just finished cooking and eating. Wow! This is delicious! Just took longer to cook the black eyed peas.
It sounds like you may have a different type of pea than what I used. I would always go with what is on the package just in case you have something different.
This looks delicious and I can’t wait to make it this weekend! I had no idea that Whole Foods sold frozen beans – what an amazing time saver.
Pretty tasty but will be adding more jerk seasoning next time!
there used to be a button where I could add the recipe to my big oven app. had it moved and I’m just missing it? :( I’m new to this cooking thang and that option was a real life saver
Unfortunately I had to switch to a new recipe card plugin (the thing that displays the recipes on the page) because the old one hasn’t been supported in years and it was starting to create a lot of problems. The Big Oven button was only available with the old plugin. :(
Hi Beth,
Can I do this with dried black eyed peas? And if so, what adjustments would I need to make?
Thanks!
You’ll likely need to boil the peas in a lot more water to make sure they soften and they’ll probably need to cook longer as well. I’ve never cooked this type of bean from dried, so your best bet is to check the package instructions to find out how much water they’ll need and how long to boil them. Oh, also, one pound dried will probably be about 3x as much beans as the one pound frozen that I used.
I did this with dried peas. I cooked and drained a pound bag of dried peas according to the directions on the bag. It gave me 2 pounds 10 ounces of cooked peas. I froze the ones I didn’t use (in a 1 pound portion and a 10 oz portion) and then made the recipe with no adjustments. I made the recipe again tonight with some of the leftover peas.
This is delicious! Made it for my lunches this week and I’m so glad I did – it’s a nice change from what I usually make. I also feel like this is something that tastes even better as leftovers as the flavors have time to stew. I’ve never made anything jerk-seasoned before, but now that I have the mix I’ll be experimenting with it more. Since I hadn’t used this seasoning before, I started with 1/2 tbsp during the simmer and then gradually added more after I mixed in the coconut milk. By the end, I’d probably added the full 1 tbsp of jerk seasoning, so if I make this again, I’ll just start with the full 1 tbsp. I also added maybe 1/4 tsp of salt at the end (I eyeballed it in my hand before adding it). I used canned (drained) pineapple tidbits in juice like you suggested, and I didn’t chop them any further because I was lazy. At first I thought the pieces might be too big and considered going with crushed pineapple next time, but I actually liked the larger pieces of pineapple. The flavor is more pronounced when the pineapple is chunkier and it adds a nice texture, and I think both of those things would be lost if I went with crushed pineapple.
I cooked this up yesterday to take for lunches this week and it’s great! It works wonderfully packed and reheated. It’s definitely going to become one of my lunchtime staples.
Just wanted to say I made this recipe the other day and it was ah-may-zing! :) So amazing that I’m resorting to annoying phonetic spelling to express it. I made it for our game night and while everyone was skeptical at the ingredients, it blew us all away. I don’t think I’ve ever had black-eyed peas before, except maybe mixed up in a bean salad, but they are a new favourite, silky and creamy without being grainy or overly “health-food-y” tasting. I probably make a recipe a week from your blog and probably have yet to comment on one, but you routinely save our game night every Monday, and I thought it was time I said thanks :)
I just made this recipe and it’s very nice, however I would substitute mango salsa in lieu of pineapple next time.
I have heard people say they either like or dislike black eyed peas. I’ve never tried them. Are they really that different from other beans? Are they necessary here or would pintos work? (Somehow I bought lots and lots of dry pintos I need to use up)?
I don’t find them to be *that* different from other beans. Pintos might work, but I find that they have a much earthier flavor and they’re a bit larger than black eyed peas.
Wow! I made it with the black eyed peas. It was delicious! I used a pineapple I got on sale for $.97! It took the whole thing minus a taster or two and I made a jerk seasoning from a recipe at AllRecipes using all the options (so I used the two tablespoons you called for):http://allrecipes.com/recipe/239790/jerk-marinade-seasoning-rub/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%201#recipe-toolbar
I don’t know what is in your jerk seasoning you showed as I couldn’t find it but with this one, I had a delicious dinner. Will be taking the leftovers when I go to my daughter’s tomorrow as my son will be there and I want to try it out on him. He’s a vegan and I am always trying to find things we can both enjoy!
I am one of those unfortunate people that can’t eat cilantro without being overwhelmed with the taste of dish soap! Yes it is a real thing. Do you think I could use parsley? I’m sure it will change the taste so do you have any other suggestions? Thanks – many of my most favorite go-to dishes have come from your website. Thanks so much.
I don’t think I would use parsley. I think maybe I’d add some sliced green onions instead. And don’t worry, I totally believe you that the soap thing is real! :) It’s genetic!
In this case, I simply omitted the cilantro without substituting anything in and everyone eating it said it was delicious. Like you, I can’t stand the taste of cilantro so I’m not sure exactly what flavor it is supposed to add to a dish (since I’m guessing that recipe creators aren’t going for the taste of soapy grass ;) ). Sometimes I’ll sub in parsley for a fresh herbal note and some green color; however, for this particular dish, there looked like enough complexity in the other flavors, given the spices in the beans with the sweet tanginess of the other ingredients in the salsa providing a counterpoint, that nothing else seemed necessary and folks loved it with nothing else added. Thanks Beth for another keeper. :)
I think mint would be a yummy substitute for the cilantro in this specific dish!
Great recipe! A yummy dish that is healthy too! :)
This recipe looks so much up my street! Can I ask about re-heating it? Or would you warm up rice and beans and add cold salsa after?? My mouth is watering, off to make this tomorrow! :-) Thanks!
Yep, that’s exactly what I would do! Heat beans and rice together, then add the cold salsa on top. :)
THis is a really cool idea!! Pinning it for later =)
This sounds so good, I love jerk seasoning!
This looks insanely good!!! I have some left over grilled chicken I’m going to serve with it and use quinoa instead of rice.
I recommend the ingredients list should specify frozen peas. I read it first thinking it meant dry peas, and wondering why so little liquid. Didn’t figure it out until looking though the photos. BTW if a person has time to presoak them, dry peas are an even thriftier choice.
Great recipe! Thanks.
Oh thank you! I meant to go back and add that in and forgot. Fixing it now. :)
Hi Beth,
I live abroad where Jerk seasoning is unavailable, and online orders are a no-go. Do you recommend any homemade spice blends / substitutes? Those beans look delicious and I don’t want to miss out :)
OK I see you answered this question already in the post! Woops! Looking forward to the creamy bean-y goodness…
I’m so happy that you’ve started sharing more vegan and vegetarian recipes! I’ve recently started eating mostly vegan (some vegetarian) foods, but no meat. I was just thinking how I needed to find ways to convert some of my favorite recipes from your site into vegan/vegetarian so I could still eat them. Thanks for making this easier! Still love your blog!
I am a vegetarian too and have made many recipes on this site. Many of the chicken ones can use tofu or fake “chicken” instead with a few cooking tweaks. Quorn makes good fake chicken tenders. I love the sesame chicken recipe made with tofu from this site.
This is perfect! I received a large bunch of cilantro from my most recent farm share!
Could this be done with mango instead of pineapple? I have some pineapple-allergic people I wanna make this for and I don’t want them to die after eating my cooking :P
Yes, it sure can! Mango makes great salsa. :)