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, chicken or pork tacos!
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?
- 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.
- 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.
- 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.
- 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.
- Size and weight: Choose a pineapple that feels heavy for its size. Heaviness indicates juiciness, while a lighter fruit might be dry.
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
- Add the ingredients to a medium bowl and stir gently to combine.
- Season with salt, to taste.
- Serve at room temperature or chilled.
Is Pineapple Salsa 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 & 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
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 Easy Pineapple Salsa recipe?
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Pineapple Salsa Recipe
Ingredients
- 2 cups diced fresh pineapple (***)
- 1/2 cup red pepper (seeded and diced )
- ¼ cup finely chopped red onion
- ¼ cup chopped cilantro
- 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
Nutrition
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This post was originally published in 2018. It was updated in 2023 to add new photographs.
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!
You are so welcome Kelsey!
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!
Thanks Marlynn!
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!
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 🙂
We made this salsa for our Christmas lunch today, along with time ham- it was delicious!!!
I’m so happy you liked it Christina – Love your idea to serve it with ham!
Looks perfect to serve with the blackened salmon we are having later this week! Excited to give it a try.
I hope you love it Kim – That combo sounds delicious!
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.
That sounds like a great swap Cathy! Which did you like better?
Trying this recipe today!!! Going to use chili powder instead of cumin. Can’t wait to try it!!!!
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.
You’re welcome Heather! Thanks for trying it!