This Pineapple Salsa Recipe is fresh and sweet, making it perfect for adding a burst of flavor to tacos, meats, or simply enjoying with chips.
author’s note
The Simple Salsa That Tastes Restaurant Level!
Years ago, I shared a pineapple chicken recipe that quickly became one of my most popular on Pinterest, with thousands of pins and re-shares. It’s still a reader favorite!
While the chicken is juicy and delicious, the real star is the pineapple salsa. It’s fresh, sweet, and has just the right amount of heat. My family can easily finish a batch in a day, usually with chips (or, let’s be honest, by the spoonful!).
But if you can save some, try it with grilled chicken, steak, or shrimp for a tasty combo!
Pineapple Salsa Ingredients
| Ingredient | Tips |
|---|---|
| Pineapple | Pick a mostly yellow pineapple that smells sweet at the base. Skip canned or frozen since they release too much liquid. |
| Cilantro | Leave it out if you dislike it, or chop very small. Rinse and dry before using. |
| Jalapeño | Remove seeds and ribs, then chop finely for mild heat without spicy bites. |
| Red Pepper | Adds crunch, color, and a light sweetness that balances the pineapple. |
| Red Onion | Soak diced onion in ice cold salted water for 10 minutes, then drain to soften the sharp flavor. |
| Fresh Lime Juice & Zest | Always use fresh limes for the brightest flavor. Bottled juice falls flat. |
| Ground Cumin & Sea Salt | Season to taste after mixing so you can adjust the balance easily. |
Variations
Feel free to add other ingredients like mango, avocado, or black beans to give your pineapple jalapeño salsa a delicious twist.
How To Make Pineapple Salsa
- Prep: Dice the pineapple, pepper, jalapeño, and onion into similar sizes. Chop cilantro.
- Combine: Mix all the diced ingredients in a large bowl.
- Season: Add lime and zest, cumin, and salt. Mix gently. Taste as you go.
- Rest: Let the salsa sit for 10-15 mins to blend the flavors.
- Serve: Enjoy with tortilla chips or as a topping for your favorite dishes.
Quick Tip
How To Cut A Pineapple: Cut off the top and bottom, stand it upright, and slice off the skin. Halve lengthwise, cut into quarters, remove the core, then chop into chunks.
Tips For Success
- Use Ripe Ingredients: A sweet, juicy pineapple makes all the difference.
- Drain Excess Liquid: As the salsa sits, liquid may pool at the bottom. If this happens, just drain it off to keep the salsa fresh.
Storage
- Store this pineapple salsa recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Stir before serving.
- I don’t recommend freezing this recipe!
More Delicious Summer Recipes:
Pineapple Salsa
Video
Equipment
Ingredients
- 3 cups pineapple diced, most of 1 large pineapple, see note 1
- 1/4 cup cilantro finely diced, see note 2
- 2 tablespoons jalapeño finely diced, see note 3
- 1 large red pepper finely diced
- 1/3 cup red onion diced
- 2 limes
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- Tortilla chips optional, for serving
Instructions
- Dice pineapple into small pieces (about 3 cups). Finely dice red bell pepper, jalapeño, and red onion. For even distribution, aim for similar-sized pieces. The smaller, the better!
- Measure out 1 cup of loosely packed cilantro and finely dice it.
- In a large bowl, combine all prepared ingredients. Add 1/4 teaspoon lime zest and 3 tablespoons lime juice.
- Mix gently until combined. Taste and adjust with more lime juice for tang or extra salt for flavor. Let salsa rest for 10–15 minutes to meld flavors. Toss before serving and enjoy with chips, if desired!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Use This Pineapple Salsa Recipe
While the options are endless, here are some of my favorite ways to serve this pineapple pico de gallo:
- Grilled Meats: Top chicken, pork, or fish with Pineapple Salsa.
- Tacos: Add to fish, shrimp, or chicken tacos for extra flavor and texture.
- Salads: Toss into greens or grain salads for an added crunch.
- Dip: Pair with tortilla, pita chips, cinnamon sugar chips, or crackers for a party snack.
- Rice/Quinoa Bowls: Scoop onto rice or grain bowls.
- Breakfast: Serve it with some scrambled eggs or stuffed in a breakfast burrito.
I’m looking for a pineapple salsa I can can for long term storage. Any suggestions or recipes?
I haven’t ever tried canning this recipe, I wish I had more helpful advice. If you give it a try let me know! 🙂