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    Home » Recipes » Appetizers » Pineapple Salsa

    Pineapple Salsa

    Published: February 6, 2021 · Modified: Feb 6, 2021 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    A refreshing and delicious Pineapple Salsa made with pineapple, tomatoes, jalapenos, and zingy lime juice. It's fresh, and juicy, spicy, and sweet, perfect for snacking on with chips or for adding freshness to fish, chicken, and your favorite Mexican dishes!

    An overhead shot pineapple salsa in a bowl
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    A pinterest graphic of pineapple salsa
    A pinterest graphic of pineapple salsa
    A pinterest graphic of pineapple salsa
    A pinterest graphic of pineapple salsa
    A pinterest graphic of pineapple salsa
    A pinterest graphic of pineapple salsa
    A pinterest graphic of pineapple salsa

    This Pineapple Salsa is loaded with fresh and delicious flavors making it perfect for Spring and Summer eating. I love to serve it as an appetizer with tortilla chips on a sunny afternoon or to add some brightness and zing to salads, tacos, enchiladas, and more!

    It’s super versatile and really easy to make, and just like my classic tomato salsa or my fresh and fruity mango salsa it’s perfect washed down with a classic margarita on the side. See my full recipe below with all the ingredients you need, step by step photos, and helpful tips including some fun variations and serving suggestions!

    What you need to make this recipe

    An overhead shot of all the ingredients you need to make pineapple salsa

    Pineapple – I recommend using fresh pineapple not only for the delicious fresh flavor but because the texture is juicy with a bite whereas canned is much softer.

    Tomatoes – find the best quality tomatoes possible, I like to use Roma or San Marzano tomatoes because they have fewer bitter seeds and a sweet and delicious flavor. That said, when in season you can use any tomatoes you like.

    Jalapeno – this gives the salsa a delicious spicy kick you can put in as much or as little as you like.

    Red onion – make sure to use red onion because it’s much sweeter to eat when raw than most other onions.

    Bell peppers – I use a mix of red and green bell peppers for a pop of color.

    Limes – this is a super important ingredient, it brightens up the salsa and really enhances the flavors. Make sure to use fresh and not bottled!

    How to make Pineapple Salsa

    Chopped up red onion and a photo showing how to cut a pineapple

    1. Dice the red onion and squeeze over the lime juice in a large mixing bowl.

    2. Slice the top and bottom off of the pineapple then cut the hardy skin away from the sides.

    Chopped up pineapple and red pepper

    3. Cut into slices, throwing the core away, and cut into cubes.

    4. Dice the bell peppers and add them to the bowl.

    Chopped up cilantro and all pineapple ingredients in a bowl

    5. Finely chop the cilantro and add that to the bowl.

    6. Add everything to the bowl and season well with salt and pepper, stir to combine.

    Pineapple salsa ingredients in a large mixing bowl

    Pro tips for making this recipe

    • Make sure to cut all the fruit and vegetables to roughly the same size so you get a bit of everything in one bite.
    • Make sure to use fresh lime juice and not bottled stuff which is far too sour and acidic.
    • You can easily adjust the ingredients to taste for something more fruity why not replace the tomatoes with strawberries or for more savory flavors why not add in some fresh cucumber or avocado?
    • If you’re not a fan of cilantro you can use fresh parsley instead, you must use fresh herbs and not dried.
    • No pineapple? You’ll love my Mango Salsa!
    • If you can make the salsa a few hours in advance it will allow the flavors to really develop making the salsa even more delicious!

    Pineapple salsa in a bowl with tortilla chips at the side

    Frequently Asked Questions

    What can I serve it with?

    This pineapple salsa is such a delicious appetizer or snack served with tortilla chips but it’s also as equally as delicious served with fish either grilled, roasted on in tacos (my shrimp tacos are a great serving option), with chicken, pulled pork, in salads, or in your favorite Mexican inspired meals!

    Can I use canned pineapple?

    Yes, you can use canned pineapple and still have a delicious tasting salsa but the texture of the pineapple will be much softer and may break up.

    Is it spicy?

    This salsa has a bit of a kick from the fresh jalapeno but the great thing about it is you can adjust the heat by adding more or less to taste. One jalapeno won’t give you a super hot salsa.

    How long does it last in the fridge?

    This salsa will keep well in the fridge for around 2 days. Make sure to keep it covered and store it in the fridge until you are ready to serve it.

    Can it be frozen?

    Yes, you can freeze leftover salsa although the texture will be much softer once thawed.

    If you love this recipe try these out!

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    If you’ve tried this Pineapple Salsa then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

    Print
    5 from 2 votes

    Pineapple Salsa

    A fresh and delicious Pineapple Salsa perfect as an appetizer or side dish! Don't forget to check out my step by step photos and tips above!
    Course Appetizer
    Cuisine Mexican
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 10 servings
    Calories 61kcal
    Author John Kanell

    Ingredients

    • 1 whole pineapple diced
    • 1 cup bell peppers diced
    • 1 cup Roma tomatoes diced (about 3)
    • 1/3 cup fresh cilantro chopped
    • 1/3 cup red onion minced
    • 1-2 jalapenos
    • ¼ cup lime juice
    • 1/4 tsp black pepper
    • 1/4 tsp salt

    Instructions

    • Dice the red onion and add it to a large mixing bowl with the lime juice.
    • Slice the top and bottom from your pineapple then slice the skin away and remove any eyes. Cut the pineapple down the middle then quarter and slice away the core. Dice into small pieces and place in a large bowl.
    • Dice the bell pepper, and tomatoes. Halve the jalapenos and remove the seeds and ribs then mince.
    • Mince cilantro leaves and place everything into the bowl with the pineapple. Sprinkle salt and stir to combine.

    Notes

    • Make sure to cut all the fruit and vegetables to roughly the same size so you get a bit of everything in one bite.
    • Make sure to use fresh lime juice and not bottled stuff which is far too sour and acidic.
    • You can easily adjust the ingredients to taste for something more fruity why not replace the tomatoes with strawberries or for more savory flavors why not add in some fresh cucumber or avocado?
    • If you're not a fan of cilantro you can use fresh parsley instead, you must use fresh herbs and not dried.
    • No pineapple? You'll love my Mango Salsa!
    • If you can make the salsa a few hours in advance it will allow the flavors to really develop making the salsa even more delicious!
    • The salsa will keep well in the fridge for up to 2-3 days or can be frozen.

    Nutrition

    Calories: 61kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 62mg | Potassium: 243mg | Fiber: 2g | Sugar: 11g | Vitamin A: 895IU | Vitamin C: 72mg | Calcium: 20mg | Iron: 1mg
    *Nutrition Disclaimer
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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