This fresh pineapple salsa recipe is sweet, zesty, slightly spicy, and bursting with juicy tropical flavor. Made with fresh pineapple, jalapeño, cilantro, lime juice, and crisp peppers, it’s the perfect salsa for chips, tacos, grilled chicken, seafood, and summer BBQs.

It only takes a few minutes to make, but somehow tastes like the kind of thing you’d order at a beachside restaurant on vacation.

We used to think homemade salsa was too much work until we finally found a few fresh salsa recipes we absolutely loved. Turns out, once you start making salsa at home, it’s hard to go back to store-bought.

Now we keep this pineapple salsa on repeat all summer long alongside our restaurant-style salsa, authentic salsa verde, and mango salsa.

This pineapple salsa is especially delicious for taco night, grilling season, pool parties, and easy summer appetizers.

What Does Pineapple Salsa Taste Like?

Pineapple salsa is sweet, fresh, tangy, slightly spicy, and incredibly refreshing. The juicy pineapple balances perfectly with the jalapeño, lime juice, cilantro, and crisp vegetables.

It’s especially delicious paired with smoky grilled meats and seafood.

Ingredients You’ll Need

Here’s what you’ll need to make this pineapple jalapeño salsa:

• Fresh Pineapple: The sweet juicy base of the salsa. Fresh pineapple gives the best flavor and texture.
• Red Onion: Adds sharp savory flavor and crunch.
• Fresh Cilantro: Adds bright fresh flavor that balances the sweetness.
• Green Bell Pepper: Adds freshness and crisp texture.
• Red Bell Pepper: Adds sweetness, color, and crunch.
• Jalapeño: Adds fresh heat and balances the sweetness of the pineapple.
• Cumin: Adds warm earthy flavor and gives the salsa a subtle smoky depth.
• Sea Salt: Enhances all the fresh flavors.
• Lime Juice: Adds bright acidity and keeps the salsa tasting fresh.

How to Pick a Ripe Pineapple

• Color: Look for golden yellow color on the outside.
• Smell: Smell the

If you’re hosting a backyard BBQ, heading to a neighborhood cookout, or feeding a crowd before the fireworks start, these 4th of July recipes are guaranteed to make the day delicious.

From juicy burgers and smoky BBQ favorites to creamy pasta salads, irresistible dips, and patriotic desserts, this list has everything you need for the ultimate summer menu.

Main Dishes (Grilling + BBQ Favorites)

No 4th of July menu is complete without something sizzling on the grill. These BBQ favorites are smoky, juicy, and made for summer cookouts, backyard parties, and feeding hungry crowds.

If you’ve been boiling corn the same way forever, this simple trick will change everything. This is the best method for how to cook corn on the cob! The best way to boil corn is to not boil it at all. The corn ends up tender, bright yellow, and still hot when you are ready to eat it.

So, I started cooking corn on the stove top and then realized the meat was too far out from being done. So I turned off the corn, put a lid on it and then like many moms, I forgot that I hadn’t finished cooking it. I opened the lid, and lo and behold, it was so hot, the kernels bright yellow, I decided to go with it and IT WAS AMAZING!! Two years later I’m still doing it and Serious Eats put out an Instagram reel validating me!

How to Cook Corn on the Cob

1. Put the husked ears of corn in a large pot of cold water. Start heating the water with medium-high heat.
2. Check the temperature of the water with a thermometer. Once the temperature reaches 180-185℉, place a lid on the pot and turn off the heat.
3. Let it sit for 15-20 minutes. Serve while it’s hot with butter and salt and pepper.

How Long to Cook Corn on the Cob

This will be a little misleading but I always plan on 30 minutes for the corn, but hands-on time is only about 5 minutes. I start it first and then let it cook while I work on the rest of dinner.

Why This Method Works

• Prevents overcooking
• Keeps kernels juicy and tender
• Allows flexibility if you’re cooking other dishes
• Works perfectly for feeding a crowd

Ingredients You’ll Need

• Corn: Fresh ears of corn on the cob are the star here—look for bright green husks and plump kernels for the best flavor.
• Water: Just enough to fully submerge the corn so it cooks evenly.
• Butter: Melts beautifully over the hot corn and adds rich, classic flavor.
• Salt and Pepper: Simple seasoning that enhances the natural sweetness of the corn.

Tips for the Best Boiled Corn

• Don’t let it boil – The magic of this method is stopping before a full boil to prevent tough, overcooked kernels.
• Use a thermometer if you can – Hitting that 180–185°F range makes all the difference.
• Keep the lid on – This traps heat and gently finishes cooking the corn.
• Start it first – This method is super forgiving, so it can sit while you finish the rest of dinner.
• Use fresh corn when possible – The sweeter and fresher the corn, the better the final result.

Do You Add Sugar or Salt to the Water?

I don’t add anything to the water, and honestly, you don’t need it. Fresh corn is naturally sweet, and this gentle cooking method helps preserve that flavor without any extras.

This beautiful, quick and easy Old Fashioned Cherry Crisp Recipe with an oatmeal topping is loaded with saucy sweet cherries. Our cherry crisp is perfectly sweet and tart with a secret ingredient to make it extra special. This classic Cherry Crisp with extra oatmeal topping is what summer fruit dessert dreams are made of.

Just like my homemade Apple Crisp, this recipe is a staple!  We love to serve it warm out of the oven with a big scoop of vanilla ice cream.  It’s a quick and easy dessert that’s great for when company is coming! 

Our Favorite Cherry Crisp Recipe

My sister has a cherry tree and is always finding a new way to use her cherries. One of our favorite ways to use cherries is a cherry pie. With our homemade cherry pie filling which can be canned, frozen or stored in the fridge.

This summer fruit crisp boasts amazing flavor with a secret weapon…

The Secret to Easy Cherry Crisp

Have you ever had a dessert that you’ve had a million times, but then you have one that blows your mind and you can’t quite pinpoint why? That’s this recipe and the secret is almond extract. It’s a little something special that will transform your filling!

Ingredients In This Cherry Crisp Recipe

• All Purpose Flour: Provides structure to the topping and helps create a crumbly texture.
• Old-Fashioned Oats: Never use quick oats! Old fashioned add a chewy, rustic texture.
• Brown Sugar: Sweetens the crisp with a warmth white sugar lacks.
• Cinnamon and Nutmeg: These spices add warmth and aromatic flavor to the topping, complementing the cherries.
• Salt: Enhances the flavors of the other ingredients and balances the sweetness.
• Cold Unsalted Butter: Fat that makes the topping rich and crumbly.
• Fresh Cherries: The main filling of the dessert! Make sure the pits have been removed.

Served warm with a scoop of ice cream or a dollop of the BEST homemade whipped cream – it’s hard to beat this classic!

How to Make Cherry Crisp

1. Topping: In a bowl, mix all the dry ingredients together to evenly distribute all ingredients. Mix in the cold butter.
2. Filling: In a saucepan prepare the filling.
3. Bake: Add the cherry filling to a baking dish and top with the oatmeal crumble topping. Bake until the crumble is golden brown and the filling bubbles happily underneath

If you are a pickle lover, this dill pickle pasta salad is about to become your new warm-weather obsession. Creamy, tangy, loaded with fresh dill and chunks of cheddar, it is the kind of side dish that gets talked about long after the plate is empty.

My little sister was absolutely obsessed with pickles growing up. As in wrap-in-a-napkin-and-eat-it-walking-around-the-house obsessed. However, I have always been pretty against them until I realized that I have a husband who loves them so every once in a while, I find a recipe that is perfectly suited for him and this is that recipe.

This pasta salad is everything a summer side dish should be. The pasta gets tossed in pickle juice right after cooking, so it soaks up that bright, briny flavor before the dressing even goes on.
The creamy garlic aioli and sour cream base take it somewhere rich and indulgent, while the fresh dill and chopped pickles keep every bite zippy and fresh. It comes together fast, gets better as it chills, and is always the first bowl emptied.

Ingredients For Dill Pickle Pasta Salad

This is much better than your run-of-the-mill macaroni salad. The dill pickle flavors mesh with the creaminess of the dressing and the real mayonnaise.  Here is what you need and why:

• Rotini Pasta: The spiral shape is perfect here because it catches and holds onto the creamy dressing in every single bite. Other pasta shapes like cavatappi or bowtie pasta would work too, but rotini is my preference.
• Dill Pickle Juice: Tossed with the warm pasta right after cooking so it absorbs directly into the noodles for briny flavor from the inside out.
• Mayonnaise: Adds richness and body to the dressing as the creamy base.
• Garlic Aioli: Brings a bold, garlicky depth to the dressing that takes it well beyond a basic pasta salad.
• Sour Cream: Lightens the dressing slightly while adding a subtle tang that complements the pickle flavor beautifully.
• Salt and Pepper: Season the whole salad and can be adjusted to taste.
• Fresh Dill: The signature herb that ties all the pickle flavors together and adds a bright, fresh finish.
• Pickles: Sweet petite or dill pickles chopped throughout the salad for that satisfying briny crunch in every bite.