La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

Home » Appetizers~Botanas » Antojitos » Piña Loca! Pineapple! Antojitos!

Piña Loca! Pineapple! Antojitos!

1 Comment

Jump to Recipe Print Recipe

Piña loca? Crazy pineapple? I love everything about this easy Mexican recipe. I get to be a kid again with all the antojitos (snacks) that are so familiar and that I love! All of these flavors combined takes me back to Sunday’s at the swap meet in California. Fresh fruit and spicy Mexican snacks were a must while walking around in the hot sun.

I am reliving my childhood with all these antojitos that make up this Piña Loca!

Piña Loca! Pineapple! Antojitos!

Piña loca literally translates to crazy pineapple! All my favorites are included in this fun recipe! Fresh fruit, sweet and spicy tamarindo, spicy peanuts, chamoy, chile lime seasoning and fresh lime. This is just one variation of a piña loca.
5 from 2 votes
Print Pin Rate
Course: Antojitos, Appetizer
Cuisine: Mexican
Prep Time: 35 minutes
Total Time: 35 minutes
Servings: 4 Servings

Ingredients

  • 1 small-medium fresh pineapple
  • 2 cups watermelon
  • 2 cups mango
  • 2 cups cucumber
  • 2 limes
  • Chamoy salsa to taste
  • Chile limon powder to taste
  • 1/2 cup Chile lime coated peanuts
  • 1/2 cup Chile coated Japanese crunchy peanuts
  • 1/2 cup Assorted soft tamarindo candies chopped small

Instructions

  • Carefully slice the whole pineapple in half. Score the pineapple and try to cut out 1 inch chunks. Remember to cut out the center core first. Use a large metal spoon to scoop out clean. Set pineapple aside. Slice the other fruits and cucumber the same size as pineapple.
  • I only prepared one half of the piña(pineapple) for 4 servings. If you want to prepare both halves, you may need more of the other fruit, cucumber, peanuts and candies. If not, save the other half of the pineapple for another time.
  • In a bowl combine the pineapple, mango, watermelon and cucumber. Squeeze in the juice of 1 large lime. Season lightly with salt and mix.
  • Place the pineapple bowl on serving platter. Add the mixed fruit with cucumber. Add enough chamoy salsa to coat everything generously. Sprinkle with chile limon powder. Top with a mix of the peanuts and tamarindo candies. Add a little more chamoy and a little more chile limon powder. Serve right away. Serve extra lime, candies, peanuts, salsa and seasonings on the side.

Notes

Chamoy is a type of salsa that is used for fruits and other Mexican snacks, such as fried chicharrones or chips. Find the recipe for my homemade version by clicking onto the link.
https://pinaenlacocina.com/how-to-prepare-homemade-chamoy/
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
This beautiful vintage embroidered piece was a gift from one of my California followers. I have the nicest and most generous friends of La Piña en La Cocina. Thank You!
The pineapple platter underneath was a great find from Home Goods! It’s from Mexico and I bought it for a greatly reduced price!
The hardest part of this whole recipe is cutting the core out.
Add your favorite fruits or other ingredients, like jicama!
Tamarindo-style candies I used were Pulparindo, Chaca Chaca and Pica Gomas that I rolled in chile limon powder.
Chop the candies small. I only use soft candies. There are many, many varieties available.
And just like the candy, there are a many different brands of chamoy and chile lime powder to choose from.
This pineapple was on the small side, so I had plenty of fruit leftover.
Make sure that your pineapple bowl is sitting on a plate or platter before adding the chamoy, just in case it leaks.
The Mexican candies, peanuts, chamoy and seasonings can be found in authentic Mexican markets or online.

And not only pineapple, you can prepare this recipe with watermelon or canteloupe.

Reader Interactions

Trackbacks

Would Love to Hear From You

This site uses Akismet to reduce spam. Learn how your comment data is processed.

MENU & SEARCH