Pineapple Jalapeño Salsa Recipe
This fresh Pineapple Jalapeño Salsa is the perfect balance of sweet and spicy and it comes together in minutes! Serve it with chips, tacos, grilled chicken, or fish for a burst of bold, tropical flavor. Once you try it, you’ll want to put it on everything!
Easy Pineapple Salsa
Making this pineapple jalapeño salsa is super easy, and the flavor combo is absolutely incredible – sweet, spicy, and totally fresh. Just chop, mix, and you’re done! Take it from me, the hardest part is deciding what to put it on first.
While I love a regular tomato-based salsa with tons of heat, I also love how the sweet flavor of pineapple adds a whole new flavor profile. Sweet AND spicy!
Serve our pineapple salsa with chips for an instant crowd-pleaser, spoon it over grilled chicken or fish, pile it onto tacos, or use it as a topping for your favorite burrito bowl. Honestly, once you make a batch, you’ll find yourself putting it on just about everything!
Reasons to love this recipe:
- Sweet and spicy – the perfect balance of sweet pineapple and spicy jalapeño
- Ready in minutes – just chop, mix, and serve
- Incredibly versatile – amazing on tacos, grilled chicken, smoked pork butt, grilled fish, chips, and more
- Fresh and light – no cooking required
Ingredients Needed:
- Pineapple – You’ll need one medium pineapple, or about four cups of diced pineapple chunks.
- Bell Pepper – Use about one bell pepper, any color (or a variety of colors).
- Red Onion – You’ll need about 1/2 cup of diced red onion.
- Cilantro – The cilantro adds the perfect Mexican flair to this salsa.
- Jalapeño – You can choose to use the seeds and ribs, or not. I like including the seeds and it’s not overly spicy when combined with the sweetness of the pineapple.
- Limes – You’ll need between 1-2 limes for the salsa.
- Salt – A sprinkle of salt.
- Chips – To serve.
How to tell if a pineapple is ripe:
- Smell the bottom. A ripe pineapple will have a sweet, tropical scent at the base. No smell means it’s not ready, and a fermented smell means it’s overripe.
- Give it a squeeze. It should have a slight give but not be mushy. If it’s rock hard, it needs more time.
- Check the color. Look for a golden yellow color at the base. It doesn’t need to be fully yellow all over, but avoid ones that are completely green.
- Pull a leaf. If a center leaf pulls out easily, the pineapple is ripe and ready to eat.
How to make Pineapple Salsa:
Step 1
Prep the pineapple. Choose a pineapple that is ripe (or let it sit on the counter until it’s ready to use). Remove the crown, the bottom, and the outer layer of the fruit. Slice around the hard core and discard the core. Dice the outer layer into small chunks. You’ll want about 4 cups of diced pineapple.
Step 2
Chop remaining veggies. Then chop the bell pepper, jalapeño, cilantro, and red onion into small pieces.
Step 3
Add lime juice and salt. Squeeze the limes directly over the salsa. Add salt to taste and stir.
Step 4
Serve. Serve the salsa as a dip for chips, or add to tacos, bowls, salads, burritos, fish, or chicken.
Storing – Pineapple Salsa should be stored in the refrigerator until ready to serve. It’s best the first day but will still be good for up to three days (if it lasts that long). You may need to strain some of the juice off after a day or so.
Ways to enjoy Pineapple Salsa:
- In our Pork Tacos with Pineapple Salsa or Blackened Salmon Rice Bowls
- Use with Easy Fish Tacos or Grilled Shrimp Tacos.
- Add to Carne Asada Burrito Bowls.
- Top some Shrimp Tostadas
- Enjoy with chips or eat it by the spoonful!
Recipe FAQs:
Yes! This salsa actually gets better as it sits. Make it a few hours ahead to let the flavors really come together. Store it in an airtight container in the fridge for up to 3 days.
That’s totally up to you! Leave the jalapeño seeds in for more heat, or remove them for a milder version. You can also add more or less jalapeño depending on your spice preference.
Fresh pineapple is always best for texture and flavor, but canned pineapple works in a pinch — just make sure to drain it well before chopping.
Absolutely! Pulse it a few times in a food processor or blender for a smoother consistency. Just be careful not to over-blend – you still want some texture.
Mexican food is all about the sides, salsas, and toppings. In addition to using this pineapple salsa on all the things, try our Blender Salsa, Homemade Salsa Verde, or Easy Pico de Gallo. Want more of an avocado topping? Give The BEST Chunky Guacamole a go!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Pineapple Jalapeno Salsa Recipe
Ingredients
- 1 medium pineapple – about four cups, diced
- 1 medium bell pepper – any color (can be a variety of colors)
- 1/2 cup red onion – diced
- 1/2 cup cilantro – chopped
- 1 medium jalapeno – diced (with or without seeds)
- 1 large lime – freshly squeezed
- kosher salt – to taste
- tortilla chips – to serve
Instructions
- Prep the pineapple. Choose a pineapple that is ripe (or let it sit on the counter until it’s ready to use). Remove the crown, the bottom, and the outer layer of the fruit. Slice around the hard core and discard the core. Dice the outer layer into small chunks. You’ll want about 4 cups of diced pineapple.1 medium pineapple
- Chop remaining veggies. Then chop the bell pepper, jalapeño, cilantro, and red onion into small pieces.1 medium bell pepper, 1 medium jalapeno, 1/2 cup cilantro, 1/2 cup red onion
- Add lime juice and salt. Squeeze the limes directly over the salsa. Add salt to taste and stir.1 large lime, kosher salt
- Serve. Serve the salsa as a dip for chips, or add to tacos, bowls, salads, burritos, fish, or chicken.tortilla chips
Sweet, spicy, and simple! Love it!
Amen!