A Taste of The Tropics:
It is incredibly easy to create a feast with these zesty pineapple canapés using fresh tropical ingredients.
I always associate summer with tropical flavours —think sunshine, warm breezes, and the smell of garlic prawns on the barbecue wafting through the air, coconut, fresh-cut mango & of course pineapple.
Queensland’s summer abundance of pineapples is a reminder of lazy beach days, refreshing cocktails, and the kind of effortless entertaining that makes this season so special.
One of my favourite ways to showcase pineapple in a canapé is with a fresh and zesty pineapple salsa served on a crispy base.
These fresh tropical appetisers are light, punchy, and come together in minutes, making them a delectable addition to any gathering.
This mouthwatering combination of sweet, juicy pineapple, the bite of red onion, fragrant coriander, fiery Jalapeno and the refreshing brightness of lime creates a flavour-packed mouthful that never fails to have an impact.
The contrast of mouthfeels in these zesty pineapple canapés —soft juicy pineapple against the slight crunch of onion and the crispness of fresh herbs & jalapeño—makes this salsa a winner.
Alternative Canape options
There are plenty of ways to serve these tropical relish bites.
Spoon the salsa onto crispy tortilla chips (Or Wonton Crisps as I have done), fill mini pastry cups, or use it as a fresh topping for seared prawns or grilled halloumi.
Alternatively, serve the salsa in endive leaves or tiny cucumber cups—effortless yet still stylish.
Another fantastic idea is to marry it with crispy coconut prawns, spoon it over grilled fish tacos or on cold meats for a summery twist.
Not only does it look stunning, but it also reinforces the tropical theme and makes for an eye-catching centrepiece.
Paired to perfection
Pair these canapés with a chilled glass of Sauvignon Blanc, a crisp Rosé, or even a citrusy cocktail like a classic Margarita or a refreshing Mojito.
The bright acidity in these drinks complements the tropical sweetness of the pineapple and the heat of the jalapeño beautifully.
If you prefer non-alcoholic options, a fresh coconut water spritzer or homemade limeade would work just as well to keep the flavours light and refreshing.
A Taste of Sunshine
This pineapple salsa is not just a canapé topping—it can transform grilled meats, add zing to a salad, or even be enjoyed on its own as a fresh summer side.
Plus, with its quick prep time, you can spend less time in the kitchen and more time soaking up the sunshine with friends and family.
Next time you spot those golden pineapples in peak season, grab one and whip up this easy, crowd-pleasing appetiser.
And, If you’re planning to host a beachside picnic, a backyard barbecue, or a casual happy hour, these bright and zesty pineapple salsa canapés will bring a little taste of summer to every bite.
Cheers to sunny days, fresh flavours, and effortless entertaining!
Wonton Crisps With Pineapple Salsa
(Serves 10 Prep 20 Mins)
Ingredients
Dumpling Wrappers – Use round dumpling wrappers for the crispy base. You could use the square wonton wrappers but I think the round crisp looks better. I buy packs of 30 dumpling wrappers from the supermarket or Asian store and split them into 3 lots of 10 for freezing. They crisp up nicely and have a nice flavour.
Coconut Oil – I love the flavour of coconut oil. It has a high smoke point & is a healthier oil being medium chain trigycerides. This oil enhances crispiness when frying and adds a really lovely subtle tropical note to the dish.
Sea Salt – Use fine sea salt to season the crisps. This enhances the natural sweetness of the pineapple and balances the heat from the jalapeño.
Fresh Pineapple – Choose ripe but firm, golden pineapple for maximum sweetness and juiciness. The pineapple should be a yellow/ orange colour with bright green leaves & no visible bruising on the skin.
Jalapeño – Select firm, bright green jalapeños for a fresh, grassy heat. For milder heat, remove the seeds and membrane, or keep them for an extra kick. Finely dice for even distribution in the filling.
Red Onion – Use finely diced red onion for a sharp, slightly sweet contrast. Soaking the diced onion in cold water for a few minutes can mellow its bite if preferred.
Coriander (Cilantro) – Fresh coriander leaves add a bright, citrusy freshness or substitute with Thai basil or mint for a different herbal twist.
Lime Zest – Finely grated lime zest provides an aromatic citrus boost. Use a microplane to capture just the outer layer, avoiding the bitter white pith. I am quite heavy-handed with zest as I love the freshness it brings.
Lime Juice – Freshly squeezed lime juice adds a tangy brightness that enhances the overall balance of flavours.
Method
Cut the Pineapple
- Lay the pineapple on it’s side on a sturdy cutting board. Using a sharp knife, carefully cut off the leafy top and a small portion of the bottom then cut in half.
- Take one half and place it cut-side down for stability. Locate the tough core at the centre and cut it away.
- Once the core is removed, thinly slice the pineapple into even strips. Then, finely dice the slices into small, uniform pieces.
- Transfer the diced pineapple to a clean mixing bowl.
Dice the Onion
- Peel the onion, discarding the outer skin.
- Finely dice the onion into small, even pieces to prevent any overpowering bites.
- Add the diced onion to the bowl with the pineapple.
Prepare the Jalapeño and Coriander
- Slice off the stem of the jalapeño, then cut it in half lengthwise. If you prefer less heat, remove the seeds and white membrane before slicing.
- Finely slice the jalapeño into thin rounds or small pieces, depending on your preference.
- Roughly chop the coriander leaves and tender stems for added freshness.
- Stir both the jalapeño and coriander into the pineapple and onion mixture.
Add Lime Zest and Juice
- Using a fine grater or microplane, zest the lime directly over the bowl to release its fragrant oils.
- Cut the lime in half and squeeze the juice over the mixture using a hand-held juicer.
- Gently stir everything together until all the ingredients are evenly combined and coated in the citrusy juices.
Fry the Dumpling Wrappers
- Heat a small pan over medium-high heat and add enough coconut oil to lightly coat the surface.
- Once the oil is hot, carefully place three dumpling wrappers into the pan, ensuring they don’t overlap.
- Fry for about 30 seconds to 1 minute per side, or until they turn golden and crisp.
- Use tongs or a slotted spoon to transfer the fried wrappers to a plate lined with paper towels to absorb any excess oil.
- Immediately season with a pinch of salt while they’re still warm.
- Repeat in batches until all the wrappers are fried.
Assemble
- When ready to serve, take each crispy wonton and spoon a generous amount of the pineapple salsa on top.
- Garnish with a thin slice of jalapeño and a fresh coriander leaf for a vibrant finish.
- Serve immediately.
Serve & Enjoy!
‘effortless yet stylish’
Helpful Hints
The Salsa on these zesty pineapple canapés should only be added to the Wonton Crisps when you are ready to serve, to avoid the crisp becoming soggy.
An alternative base for the salsa could be a tortilla chip, pastry cup or some type of toasted bread topped with cream cheese or cold meat.
If you don’t like coriander, swap it out for parsley or finely sliced spring onions or mint.
Wonton Crisps With Pineapple Salsa
Recipe
(Serves 10 Prep 20 Mins)
Ingredients
For the Salsa
- 1 cup fresh Pineapple, finely diced
- 1/2 to 1 Jalapeño, finely diced, plus 10 thin slices for garnish
- 1 small Red nion, diced
- 1 handful fresh Coriander, chopped, plus 10 leaves for garnish
- Juice of 1 Lime
- Zest of 2 Limes (reserve 1 for garnish)
- 1/2 Cup Coconut Oil
- 10 Dumpling wrappers *
- Sea Salt
Method
- Cut off one end of the pineapple, then slice it in half. Place one half cut-side down and remove the core.
- Thinly slice the pineapple, then finely dice it and transfer to a clean bowl.
- Peel the onion, finely dice it, and add it to the bowl with the pineapple.
- Finely slice the jalapeño and coriander, then mix them into the pineapple and onion.
- Zest the lime over the mixture, then cut it in half and squeeze in the juice using a hand-held juicer. Stir everything together until well combined.
- Heat coconut oil in a small pan over a medium-high heat.
- Fry the dumpling wrappers in batches of three until golden and crisp.
- Transfer to a paper towel-lined plate to drain & season with salt.
- When ready to serve, spoon a generous amount of the mixture onto each wonton crisp.
- Garnish with a slice of jalapeño and a coriander leaf.
Serve & Enjoy!
‘a taste of the tropics’
Wine Pairing Suggestions:
Riesling (Off-Dry or Semi-Sweet) – The slight sweetness and acidity in a Riesling balance the heat from the jalapeño while complementing the pineapple’s sweetness.
Gewürztraminer – This aromatic wine has floral and tropical notes that pair beautifully with the coriander, lime zest, and coconut oil. Its hint of sweetness can also mellow out the spice.
Albariño – A crisp and zesty choice with citrus and stone fruit notes, which will highlight the lime and fresh pineapple while keeping the dish refreshing.
Sauvignon Blanc – A New Zealand Sauvignon Blanc, with its vibrant acidity and herbaceous notes, will complement the coriander and lime while cutting through the richness of the dumpling wrapper.
Prosecco – A dry or extra-dry Prosecco brings lively bubbles and a touch of sweetness that pairs perfectly with pineapple and jalapeño.
Brut Champagne – For a more elegant choice, a crisp Brut Champagne or Crémant d’Alsace will enhance the dumpling texture while balancing the sweet, sour, and spicy notes.
Dry Rosé – A Provence-style rosé with citrus, red berry, and mineral notes will work beautifully with the fresh and tropical flavours in the dish while softening the heat.
