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Spicy Smoked Sausage & Pineapple Salsa Nachos

Course: Appetizer
Author: Southern Made Simple


  • For Pineapple Salsa:
  • 1 fresh pineapple halved
  • 1/2 purple/red onion diced
  • 3 small/medium sized tomatoes diced
  • 3 cloves garlic minced
  • 1 jalapeno seeded and diced
  • 1 large handful of cilantro chopped
  • Juice of 1/2 lime
  • .
  • .
  • For Spicy Smoked Sausage Nachos:
  • 1/2 purple/red onion diced
  • 1/2 red bell pepper seeded and diced
  • 1/2 green bell pepper seeded and diced
  • 1 jalapeno pepper seeded and diced
  • 1 Tbs olive oil
  • 3-4 Eckrich Jalapeno & Cheddar Smoked Sausage Links - grilled
  • 1/2 tsp cumin
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Montery Jack cheese
  • Tortilla chips


  • To make the salsa:
  • Slice pineapple in half and cut the insides into square sections and place them into a bowl, reserve hollowed half of pineapple to use as a bowl for the salsa if desired
  • Dice the chunks of pineapple into smaller pieces and place in a strainer to remove excess water
  • Dice onion, tomatoes, jalapeno, cilantro and mince garlic
  • Combine all ingredients in a bowl and allow to set in refrigerator for half an hour or more so flavors combine nicely
  • For Spicy Smoked Sausage Nachos:
  • Grill Eckrich Jalapeno and Cheddar Smoked Sausage until cooked to your liking
  • Preheat oven to 350 F
  • Dice peppers and onions and place in a skillet with olive oil. Sautee over medium-high heat until ingredients are nice and tender - should only be a few minutes
  • Add cumin and stir, allow to cook for another minute or so
  • Slice the smoked sausage and toss into skillet to reheat with the peppers and onions
  • Place tortilla chips into the bottom of an oven safe skillet and top with smoked sausage and pepper topping. Sprinkle shredded cheese on top and place in oven for about 10 minutes, or long enough to let the cheese melt
  • Serve immediately with fresh pineapple salsa on top

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