Pineapple Salsa

Easy 8 ingredient fresh pineapple salsa comes together in around 10 minutes! Juicy pineapple, tomatoes, jalapeño, garlic, and red onion make for a sweet and spicy blend of tropical flavors.

Why this recipe works

This fresh pineapple salsa recipe adds a nice touch of tropical sweet heat to tacos, seafood, and grilled chicken or pork. But it shines brightest all on its own, scooped with crisp tortilla chips either served in a bowl or a pineapple boat!

I like to call it pineapple pico de gallo or salsa fresca because it’s chunky, fresh, and reminds me of one of my favorite dips. This recipe doesn’t contain cilantro, I know some have aversions to it, but if you like the flavor you can easily add a few snips. With that said, it’s super customizable even down to the heat level. Not a fan of spice? Deseed and remove the pith from the jalapeno, or omit altogether. The bit of spice pairs really well with the sweetness of the pineapple, though!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

PINEAPPLE – You’ll only need 1 fresh pineapple to yield 2 cups chopped, with some extra for snacking on. I wouldn’t recommend using canned pineapple, as it’s truly the star of the recipe and deserves to be served fresh! A pineapple corer will make chopping it up much easier.

TOMATO – I used vine-ripened tomatoes here, but Roma tomatoes are my first pick for chunky salsas, as they’re meaty, not as watery, and hold up really well. Remove the seeds to avoid a soggy salsa.

JALAPENO – I like my salsa with a bit of a kick, so I leave the pith and seeds intact when chopping. If you don’t want a spicy salsa, remove the pith and seeds, or omit it altogether.

BELL PEPPER – Red bell peppers are the sweetest of the bunch as they’re fully ripe. You can substitute with orange or yellow if preferred.

ONION – Red onion pairs really well with sweet fruit and it also adds a nice pop of color. For more of a bite, swap it for white onion.

GARLIC – A light amount of fresh minced garlic ties all the savory sweet flavors together. I know it’s easy to be heavy handed when it comes to garlic, but you don’t want too much here that it overpowers the pineapple!

How to Make Pineapple Salsa

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Roughly chop all fruits and vegetables and toss with the salt and cumin. I like to use my chop wizard on the peppers, onions, and tomatoes to save some time.
2. For a smoother salsa, you can toss everything into a food processor and give it a quick blitz until it reaches your desired consistency.
3. Cover and refrigerate until chilled, about 1-2 hours. The longer it sits, the better!

Frequently Asked Questions & Expert Tips

Realistically, you could. However, I would highly recommend sticking to fresh pineapple for the best flavor and texture. If you need to use canned pineapple in a pinch, be sure to drain it first.

Absolutely, it’s even better made in advance! You can toss everything together, cover with an airtight lid, and store it in the refrigerator up to 24 hours ahead of time. The tomatoes and pineapple will release some juices as it sits, so be sure to give it a good stir before serving.

Store the salsa in an airtight container kept in the refrigerator for 2-3 days. Any further than that and the salsa will start to get a little soggy.

Serving Suggestions

Pineapple salsa is amazing all on its own, scooped up with some crisp tortilla chips. It’s also great for topping fish and shrimp tacos or for spooning over grilled pork, fish, and chicken.

Serve it in a clear glass bowl or inside the pineapple rind itself to make a pretty looking salsa boat.

More Salsa Recipes

• Mango Salsa
• Corn Salsa
• Salsa Verde
• Restaurant Style Salsa
• Tomatillo Onion and Avocado Salsa

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