Pineapple Salsa Recipe is a delicious, colorful salsa that’s both sweet and spicy. Combining fresh pineapple, bell pepper, jalapeño, cilantro, red onion, and a healthy dose of fresh lime juice makes this a must-try recipe. Mexican night just got elevated!
Mexican food is all about the sides, salsas, and toppings. In addition to using this salsa on all the things, try my Easy Salsa Recipe, Homemade Salsa Verde, or some Easy Pico de Gallo. Want more of an avocado topping? Give The BEST Chunky Guacamole a go or some of my Creamy Avocado Dressing!
Best Pineapple Salsa
Pork leftovers are commonplace at our home, especially after making my Smoked Pork Butt Recipe on repeat since purchasing a new smoker. So while we love a pulled pork sandwich (piled high with homemade barbecue sauce and creamy coleslaw!), I’m always looking for new ways to serve leftovers.
ENTER…Pineapple Salsa! This recipe can be described in three words.
- Sweet – From the sweet, ripe pineapple.
- Spicy – The jalapeño adds necessary heat. I used the seeds and ribs too, and it wasn’t too spicy. However, it depends on the particular jalapeño you use because they have very different spice levels.
- Simple – A quick, 20 minute recipe that involves lots of chopping. That’s it!
- 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 make Pineapple Salsa
- 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.
- Chop remaining veggies. Then chop the bell pepper, jalapeño, cilantro, and red onion into small pieces.
- Add lime juice and salt. Squeeze the limes directly over the salsa. Add salt to taste and stir.
- Serve. Serve the salsa as a dip for chips, or add to tacos, bowls, salad, burritos, etc.
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 my Pork Tacos with Pineapple Salsa
- Use with my Easy Fish Tacos instead of the Avocado Crema, or in Grilled Shrimp Tacos.
- Add to Carne Asada Burrito Bowls.
- Top some Shrimp Tostadas with this delicious salsa.
- Eat it by the spoonful!
Pineapple Salsa Recipe
- 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)
- 2 medium limes – freshly squeezed
- kosher salt – to taste
- tortilla chips – to serve
- Mix all ingredients in a bowl. Squeeze the limes over top and add a sprinkle of salt. Mix well.
- Serve with chips or as a salsa over any type of tacos, salads, bowls, etc.