This Simple Pineapple Salsa is light and fresh with just a hint of heat. It makes an amazing dip for chips, but is also amazing as a topping for grilled fish, chicken or pork tacos!
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I’ve been making this pineapple salsa for years now, but I’m finally just getting around to sharing the recipe with you guys!
It makes a great topping for these mojo pork tacos, is amazing over some grilled salmon, fish taco bowls, or simply as a healthy snack with these baked tortilla chips or air fryer tortilla chips.
I’ve seen many pineapple salsa recipes that call for tomatoes, but my version (similar to my mango salsa) is made with no tomatoes.
Why? I like to let the flavor of the pineapple really shine through. It’s simply dressed with just a little bit of red onion, jalapeno, cilantro and lime juice. So, so good and amazingly simple.
Ingredients needed
- Pineapple – If you’re using a whole fresh pineapple, you can make a fun pineapple bowl to serve your salsa in (see below). Or, take a shortcut by using the pineapple that you can find in the produce section already peeled and cored. You can also use frozen pineapple that’s been thawed. You can use canned pineapple, just be sure to drain it first, even letting it sit in a colander over your sink for a few minutes before using it.
- Red Bell Pepper
- Red Onion – If you’d like to make your onion less potent, soak the chopped onion in ice water for a few minutes before adding it to the salsa.
- Fresh Cilantro – If you’re not a fan of cilantro, you can leave it out, or use parsley.
- Jalapeño – For a less spicy salsa, be sure to remove the seeds. You can also leave it out.
- Lime Juice – Fresh is best here!
- Cumin
- Salt
How to make it
Step 1
Combine
- Add the ingredients to a medium bowl and stir gently to combine.
- Season with salt, to taste.
Step 2
Serve
- Serve at room temperature or chilled.
Is it spicy?
This is a mild salsa thanks to the fresh and juicy pineapple. It tastes sweet, but I added in a seeded jalapeno for some extra flair! The sweetness of the fruit helps balance any remaining spice from the chili pepper, which is great news for those who aren’t fans of spicy food.
Adjusting the heat level
- Mild: Leave out the jalapeno entirely, swap it with more red pepper, or just use ½ a jalapeno. Be sure to remove the ribs and seeds from the pepper before dicing it.
- Medium: Prepare the recipe as stated below. You’ll want to remove the ribs and seeds from the jalapeno before dicing it.
- Spicy: Dice the jalapeno pepper up as is, no need to remove the seeds. Or, you can try using a serrano or habanero pepper, but be extra careful – a little will go a long way!
How to make a pineapple bowl for serving
- Cut about 1/3 of the pineapple off (lengthwise), leaving the stem attached to the larger piece.
- Cut the flesh of the pineapple into a criss cross pattern.
- Use a large metal spoon to scoop out the pineapple chunks.
- Pour the liquid out of the pineapple (reserve for another use if desired).
- Fill the empty pineapple bowl with your salsa!
Mix-in ideas
- With Mango – Cube up a fresh mango and add it to the salsa to give it even more tropical flavor.
- Black Beans – Drain and rinse 1 can of black beans and add them to the salsa to bulk it up and add healthy fiber. Or, make instant pot black beans.
- Tomatoes – Add 1 cup diced tomatoes.
How to make ahead and store
The pineapple salsa will only last in an airtight container in the fridge for up to 3 days because it’s so fresh. The flavors do get better as it sits, but the fruit can release its juices and make the salsa liquidy. If you want to make it ahead of time, leave the assembled salsa covered in the fridge for only 1 day for the best results.
What to serve with pineapple salsa
- Black Beans & Rice
- Nachos
Erin’s wine pairings
- A chilled glass of Pinot Gris is amazing with the acidity and fruit in this tropical salsa.
More salsa recipes to try!
Did you make this pineapple salsa recipe?
If you loved this pineapple relish for fish, I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairing and tag me @platingsandpairings.
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Full Recipe
Pineapple Salsa for Fish, Tacos & More
Ingredients
- 2 cups fresh pineapple (diced ***)
- 1/2 cup red bell pepper (seeded and diced )
- ¼ cup red onion (finely chopped )
- ¼ cup cilantro (chopped)
- 1 jalapeno pepper (seeded and minced )
- Juice of 1 large lime
- 1 teaspoon ground cumin
- Salt (to taste)
Instructions
- In a medium bowl, combine all ingredients and stir to combine.
- Season with salt, to taste. Serve at room temperature or chilled. It will last in your refrigerator up to three days.
Notes
-
Mild: Leave out the jalapeno entirely, swap it with more red pepper, or just use ½ a jalapeno. Be sure to remove the ribs and seeds from the pepper before dicing it.
-
Medium: Prepare the recipe as stated below. You’ll want to remove the ribs and seeds from the jalapeno before dicing it.
-
Spicy: Dice the jalapeno pepper up as is, no need to remove the seeds. Or, you can try using a serrano or habanero pepper, but be extra careful – a little will go a long way!
-
Cut about 1/3 of the pineapple off (lengthwise), leaving the stem attached to the larger piece.
-
Cut the flesh of the pineapple into a criss cross pattern.
-
Use a large metal spoon to scoop out the pineapple chunks.
-
Pour the liquid out of the pineapple (reserve for another use if desired).
-
Fill the empty pineapple bowl with your salsa!
-
With Mango – Cube up a fresh mango and add it to the salsa to give it even more tropical flavor.
-
Black Beans – Drain and rinse 1 can of black beans and add them to the salsa to bulk it up and add healthy fiber. Or, make instant pot black beans.
-
Tomatoes – Add 1 cup diced tomatoes.
Nutrition
This post was originally published in 2018. It was updated in 2023 to add new photographs.
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