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Simple Pineapple Salsa for Fish, Tacos & More!!!

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Posted by:

Erin Lynch

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Updated:

June 14, 2025

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5 from 16 votes

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Pineapple salsa for fish pinterest image.
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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!

Pineapple salsa served in pineapple bowl next to chips.

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Table of Contents

  • How do you pick a good pineapple?
  • Ingredients needed
  • How to make it
  • Is it spicy?
  • Adjusting the heat level
  • How to make a pineapple bowl for serving
  • Mix-in ideas
  • How to make ahead and store
  • What to serve with pineapple salsa
  • Erin’s wine pairings
  • Full Recipe

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.

How do you pick a good pineapple?

  1. Color: Look for a pineapple that has a vibrant golden color. Avoid pineapples that are completely green or have patches of dark brown, as these might indicate an unripe or overripe fruit.
  2. Smell: Take a whiff of the pineapple at the base. A ripe pineapple should have a sweet, tropical aroma. If it doesn’t smell fragrant or has a sour smell, it may not be ripe.
  3. Texture: Gently squeeze the pineapple to check its firmness. It should have a slight give when squeezed but not be too soft or mushy. Avoid pineapples that are too hard or too soft.
  4. Leaves: Examine the leaves at the crown (top) of the pineapple. They should be green and fresh-looking. Dry, yellow, or wilted leaves may indicate an old or overripe pineapple.
  5. Size and weight: Choose a pineapple that feels heavy for its size. Heaviness indicates juiciness, while a lighter fruit might be dry.
Chip being dipped into bowl of pineapple salsa.

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

Ingredients for pineapple salsa in bowl.

Step 1

Combine

  • Add the ingredients to a medium bowl and stir gently to combine.
  • Season with salt, to taste.
Salsa ingredients being mixed in bowl.

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

  1. Cut about 1/3 of the pineapple off (lengthwise), leaving the stem attached to the larger piece.
  2. Cut the flesh of the pineapple into a criss cross pattern.
  3. Use a large metal spoon to scoop out the pineapple chunks.
  4. Pour the liquid out of the pineapple (reserve for another use if desired).
  5. Fill the empty pineapple bowl with your salsa!
Pineapple being turned into pineapple bowl.
Pineapple salsa pinterest image.

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

  • Tacos
  • Baked Tortilla Chips or Air Fryer Tortilla Chips
  • Salmon
  • Black Beans & Rice
  • Pork Tenderloin
  • Fish Taco Bowls
  • Nachos
  • Air Fryer Quesadillas

Erin’s wine pairings

  • A chilled glass of Pinot Gris is amazing with the acidity and fruit in this tropical salsa.
Pineapple salsa in pineapple bowl served with plate of tortilla chips.

More salsa recipes to try!

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  • Jalapeno Sesame Salsa (Cafe Yumm Copycat Recipe)

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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. 

For more great Platings and Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.

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Overhead shot of pineapple salsa in bowl.

Full Recipe

Pineapple Salsa for Fish, Tacos & More

This Easy 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 or pork tacos! 
5 from 16 votes
Print Pin
Serves 6 people
Created by Platings and Pairings
Prep Time: 10 minutes mins
Cook Time: 0 minutes mins
Total Time: 10 minutes mins

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

*** Or one 20-ounce can pineapple chunks packed in juice, drained.
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.

Nutrition

Calories: 32kcal | Carbohydrates: 8g | Sodium: 1mg | Potassium: 75mg | Sugar: 5g | Vitamin A: 100IU | Vitamin C: 29.7mg | Calcium: 10mg | Iron: 0.4mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

This post was originally published in 2018. It was updated in 2023 to add new photographs.

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5 from 16 votes (12 ratings without comment)

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15 responses

  1. Kelsey
    June 13, 2018

    This sounds delicious. I love salsa that’s just a little bit sweet with fruit. Thanks for the heat options- I am a spice wimp and this helps me a lot!

    Reply
    1. Erin
      June 15, 2018

      You are so welcome Kelsey!

      Reply
  2. Marlynn | UrbanBlissLife
    June 13, 2018

    5 stars
    This salsa is so beautiful! I love how simple and quick it is to make. I’m a spice wimp like Kelsey and appreciate the heat options as well 🙂 This is perfect for upcoming summer BBQs and picnics!

    Reply
    1. Erin
      June 15, 2018

      Thanks Marlynn!

      Reply
  3. Breona Graper
    June 13, 2018

    5 stars
    This is literally so perfect because I have a salsa competition for a birthday party I am attending next week. I am going to try this one. Would you recommend charring the pineapple or just leaving it fresh? I am so excited to try it. Fruit salsas are really my fave! Thanks Erin!

    Reply
    1. Erin
      June 15, 2018

      How fun! I think that charring the pineapple would give it a wonderful, smoky quality! You should do it and report back to me!! I want to know if you win 🙂

      Reply
  4. Christina A Larson
    December 22, 2019

    5 stars
    We made this salsa for our Christmas lunch today, along with time ham- it was delicious!!!

    Reply
    1. Erin
      December 23, 2019

      I’m so happy you liked it Christina – Love your idea to serve it with ham!

      Reply
  5. Kim
    January 7, 2020

    Looks perfect to serve with the blackened salmon we are having later this week! Excited to give it a try.

    Reply
    1. Erin
      January 7, 2020

      I hope you love it Kim – That combo sounds delicious!

      Reply
  6. Cathy B
    January 25, 2020

    I tried this with curry powder (we didn’t have cumin where I was in the NC mountains). It was amazing! We’re going to try the cumin today.

    Reply
    1. Erin
      January 26, 2020

      That sounds like a great swap Cathy! Which did you like better?

      Reply
  7. Tiffany
    April 30, 2022

    Trying this recipe today!!! Going to use chili powder instead of cumin. Can’t wait to try it!!!!

    Reply
  8. Heather Burger
    July 4, 2022

    5 stars
    I just made this this weekend and my family loved it. My husband always goes for the French onion chip dip but he couldn’t leave this alone! My daughter wants it over chicken and my mom wants to eat it by the spoonfuls! Thanks for a fabulous recipe! I will obviously be making this again.

    Reply
    1. Erin
      July 6, 2022

      You’re welcome Heather! Thanks for trying it!

      Reply

Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

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