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!
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, 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 tomato-free. 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.
I took a shortcut here 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, or you can use canned pineapple, just be sure to drain it well first, even letting it sit in a colander over your sink for a few minutes before using it.
I don’t like spicy foods? Can I make this Pineapple Salsa more mild?
To make MILD Pineapple Salsa:
- Leave out the jalapeno entirely, or just use ½ a jalapeno. Be sure to remove the ribs and seeds from the pepper before dicing it.
To make MEDIUM Pineapple Salsa:
- Prepare the recipe as stated below. You’ll want to remove the ribs and seeds from the jalapeno before dicing it.
To make SPICY Pineapple Salsa:
- Dice the jalapeno pepper up as is, no need to remove the seeds. Or, you can try using a habanero pepper, but be extra careful – a little will go a long way!
I don’t like cilantro? Can I leave it out?
Feel free to leave it out, or substitute in some fresh minced parsley.
Want to dress up your pineapple salsa a bit? Here are some of my favorite add-ins:
- Bell Peppers – Add 1 cup diced red or green peppers to give the salsa some extra color and crunch.
- 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.
- Mango – Cube up a fresh mango and add it to the salsa to give it even more tropical flavor.
Can I make pineapple salsa ahead of time?
Definitely! It will keep for up to three days in your refrigerator.
What to serve with pineapple salsa:
- Baked Tortilla Chips or Air Fryer Tortilla Chips
- Black Beans & Rice
- Pork Tenderloin
- Fish Taco Bowls
Wine Pairing with Pineapple Salsa:
- A chilled glass of Pinot Gris is amazing with the acidity and fruit in this tropical salsa.
If you loved this pineapple salsa recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of how you served it and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
More dip recipes:
- Cheesy Enchilada Dip
- Jalapeno Sesame Salsa
- Chipotle Salsa with Avocado
- Artichoke Queso Blanco
- Corn Queso Dip
- Mango Salsa
- Chipotle Crema
Pineapple Salsa recipe
10-Minute Easy Pineapple Salsa
- 2 cups diced fresh pineapple (***)
- ¼ cup finely chopped red onion
- ¼ cup chopped cilantro
- 1 jalapeno pepper (seeded and chopped)
- Juice of 1 large lime
- 1 teaspoon ground cumin
- Salt (to taste)
- 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.