Pineapple Salsa: This fresh and sweet salsa is perfect for adding a burst of flavor to tacos, meats, or enjoying with chips.
The Best Pineapple Salsa Recipe
Years ago, I shared a pineapple chicken recipe that quickly became one of my most popular recipes on Pinterest. Still, to this day, with thousands of pins and re-shares, it is a reader favorite!
While the chicken is incredibly juicy and delicious, I think the real star has always been the pineapple salsa. So, it’s high time I share my favorite pineapple salsa recipe with you.
This pineapple salsa is everything you could want: fresh, sweet, and with a touch of heat. Whenever I make a batch, my family can easily down it in a day, eating it with just chips (or honestly–by the spoonful!).
But if you can manage not to eat it all in one go, you have to try it with some grilled chicken, steak, or shrimp for a delicious combo!
Pineapple Salsa Ingredients
- Pineapple: To find a ripe pineapple, look for one that is mostly yellow and smells sweet at the base. Tug gently on the leaves at the top; if they come out easily, the pineapple is likely ripe. Don’t use canned or frozen (they’re too watery).
- Cilantro: If you don’t like cilantro, you can leave it out, but diced small, it might surprise you how much you enjoy it in this salsa.
- Jalapeño: Remove seeds and ribs, and dice the jalapeño small for a milder salsa. Wash your hands after dicing.
- Red Pepper: Adds crunch, color, and mild sweetness to the salsa.
- Red Onion: If raw red onion is too strong for you, soak the diced onions in ice-cold salted water for 10 minutes, then drain.
- Fresh Lime Juice and Zest: Adds tanginess and really brings out all the other flavors. Use fresh not bottled lime juice for the best flavor.
- Ground Cumin and Sea Salt: Adjust seasonings to taste after mixing.
Variations
Customize your salsa: 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, red pepper, jalapeño, and red onion into similar sized small pieces. Finely chop the cilantro.
- Combine: Mix all the diced ingredients in a large bowl. Use a large enough bowl to make mixing easier and to prevent spills.
- Season: Add lime juice, lime zest, ground cumin, and sea salt. Mix gently. Taste as you go to find the right balance of flavors.
- Rest: Let the salsa sit for 10-15 minutes to blend the flavors. Allowing the salsa to sit brings out the flavors as they really mix together.
- Serve: Enjoy with tortilla chips or as a topping for your favorite dishes. Serve immediately for the best results, or refrigerate for up to 3 days.
Quick Tip
How To Cut A Pineapple: First, cut off the top and bottom. Stand the pineapple upright and slice off the skin in strips. Next, cut the pineapple in half vertically, then into quarters. Remove the core from each quarter and slice the quarters into chunks
Tips For Success
- Use Ripe Ingredients: Fresh and ripe ingredients make all the difference in this recipe, if you get a juicy-ripe pineapple you’re in for one delicious pineapple salsa.
- Wash and Dry Cilantro: Rinse cilantro well to remove dirt, and dry it completely to avoid watery salsa. If you’re unsure about cilantro, dice it very finely—you’ll be amazed at how delicious it tastes in this salsa.
- Adjust The Spice: Dice the jalapeño finely and remove the seeds and ribs to avoid big bites of spice. If you’re worried about the heat, add it slowly and taste as you go.
- Chill Before Serving: If you can, chill the salsa for about 30 minutes before serving. The flavors really come together as it chills.
- Drain Excess Liquid: As the salsa sits liquid will start to pool at the bottom, if you notice some I recommend draining it off to keep the rest from getting soggy.
How To Use Pineapple Salsa
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.
Storage
Store the pineapple salsa 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:
- Blueberry Corn Salad with the best lemon basil dressing
- Fresh and flavorful Avocado Salsa
- Cowboy Caviar ready in 25 minutes
- Fruit Salsa with a delicious cinnamon sugar chips recipe
- Pasta Salad Recipe two ingredient Italian Dressing
Pineapple Salsa
Ingredients
- 3 cups ripe pineapple diced (most of 1 large pineapple, Note 1)
- ¼ cup cilantro finely diced (Note 2)
- 2 tablespoons jalapeño finely diced (Note 3)
- 1 large red pepper, finely diced
- ⅓ cup red onion diced
- 3 tablespoons lime juice, freshly squeezed, plus 1/4 tsp lime zest
- 1/4 teaspoon each: ground cumin and fine sea salt
- Optional, for serving: tortilla chips
Instructions
- PREP: 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!
- CILANTRO: Measure out 1 cup of loosely packed cilantro and finely dice it.
- COMBINE: In a large bowl, combine all prepared ingredients.
- ENJOY: 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!
- STORAGE: Best served fresh, but can be kept in an airtight container in the fridge for up to 3 days. Toss before serving.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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! 🙂