This sweet and lightly spiced Pineapple Salsa is loaded with fresh flavor and makes the perfect companion to your tacos, fish or chicken dishes, or as a favorite dip.
Fresh chunks of pineapple, crisp red onions, red bell peppers and cilantro come together with a combination of lemon and lime juice for a tart and slightly spiced salsa that’s absolutely delicious.
Table of Contents
Add this pineapple jalapeno salsa recipe to your summer meal planning list and keep a batch in the fridge to top fish, chicken or even just to grab as a fresh snack with some corn chips or crackers.
Pineapple salsa complements so many dishes but here are a few of our favorite ways to serve it, instead of the mango salsa in this Steak Taco recipe, in place of the garden salsa in these Low Carb Fish Tacos, or serve it alongside these Best Chili Cheese Nachos for the ultimate nacho experience.
Pineapple – The pineapple is used as the serving vessel in addition to being included in the salsa. If you can’t get your hands on a fresh pineapple to use for serving the salsa, pick a fun colorful bowl.
Red bell pepper – Red bell peppers add a nice crunch as well as a pop of color to the salsa but you could substitute green, orange or even purple peppers if that’s all you have in your fridge.
Cucumbers – Mini cucumbers, cubed work well. If you don’t have mini cucumbers you can use a field or English cucumber, just make sure to cube it.
Cherry tomatoes – I love the taste of cherry tomatoes, chopped small, but grape, beefsteak or Roma tomatoes will also work. Just make sure the tomatoes are nice and ripe so they are sweet and juicy.
Red onion – Chopped red onion complements the flavors and colors in this salsa but you can use green onions if you don’t have any red onion.
Cilantro – cilantro really up the flavor but if you are one of those people who just can’t eat cilantro you can use parsley instead.
Jalapeno – A jalapeno pepper adds a touch of spice but if you’d like to make the salsa less spicy leave out the jalapeno. Diced green chilies also work in place of the jalapeno.
Olive oil – Extra virgin olive oil is my go-to oil but avocado oil would make a good substitute.
Lime juice – Add the juice of one lime. Freshly squeezed lime adds the best flavor.
Lemon juice – Add the juice of one lemon. Freshly squeezed lemon adds the best flavor.
Salt and pepper – Taste test the salsa and add salt and pepper to your preference.
How To Make Pineapple Salsa
Step 1: Slice the pineapple only about 1/4 of the way lengthwise, leaving a bigger half which can include the crown, if you like, for added visual appeal when serving. Remove all the pulp using a pairing knife and then a spoon to scoop out all remaining pineapple chunks. You should end up with a deep pocket pineapple half.
Step 2: Cut the pineapple from both halves into small cubes and add to a bowl along with the remaining salsa ingredients and toss well to combine.
Step 3: Season the pineapple salsa with the lemon and lime juice, olive oil, salt, and pepper. You’re welcome to add a splash of pineapple juice to sweeten it up a bit.
Step 4: Top with extra cilantro and serve with your favorite chips.
Tips and Variations
- Plan accordingly – If you know you want to make this pineapple salsa recipe it is best to buy the pineapple a few days beforehand so it has time to ripen. There’s nothing worse than cutting open a pineapple only to find it isn’t quite ready yet.
- Fresh cut pineapple – If you are in a bind you can pick up freshly cut, ripe pineapple at the grocery store and serve the salsa in a nice bowl.
- Room temperature – Take the lemon and lime out of the fridge before you start to prepare this salsa as it is easier to juice them at room temperature.
- Substitute the pineapple – If pineapple isn’t your thing you can easily use mangos, papayas, or strawberries, or go the traditional route and just use tomatoes.
Frequently asked questions
What is pineapple salsa made of?
Just what this recipe has! Pineapple, red onion, red bell pepper, cilantro and a combination of lime and lemon juices.
How do you eat pineapple salsa?
Pineapple salsa can be eaten as you would any other salsa with fish, chicken, tacos, burritos or as a dip with your favorite corn chips.
Make ahead and storage
This salsa can be made ahead of time and stored in the fridge in an airtight container as it will allow the flavors to mingle. I don’t recommend freezing this salsa but it should keep for 3-4 days in the fridge.
If you are expecting a big crowd you can go ahead and double the recipe so you have enough to go around.
Looking for more pineapple inspired recipes? Try these:
Pineapple Salsa Recipe
- 1 whole pineapple
- 1 red bell pepper chopped small
- 3 mini cucumbers cubed
- 1 cup cherry tomatoes chopped small
- 1/2 red onion chopped
- 1 cup cilantro chopped
- 1 jalapeno
- 1/4 cup olive oil
- 1 lime juice
- 1 lemon juice
- salt and pepper to taste
- Slice the pineapple only about 1/4 of the way lengthwise, leaving a bigger half which can include the crown if you like for visual appeal when serving. Then removing all the pulp, using a pairing knife and spoon to scoop out all remaining pineapple chunks. You should end up with a deep pocket pineapple half (see image).
- Cut all the pineapple from both halves into small cubes and add to a bowl along with remaining ingredients and toss.
- Season pineapple salsa with lemon and lime juice, olive oil, salt and pepper. You're welcome to add a splash of pineapple juice. Top with extra cilantro and serve with your favorite chips.
Nutrition information is automatically calculated, so should only be used as an approximation.