Pineapple Jalapeno Salsa Recipe

Closeup on a bowl of pineapple salsa with spoons inside.

5 from 1 vote

Pineapple Jalapeno 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!

Course Appetizer, Side Dish, Snack

Cuisine American

Keyword chicken spinach artichoke bake, homemade salsa, pineapple salsa recipe

Prep Time 20

Total Time 20

Servings servings

Calories 95kcal

Author Sue Ringsdorf

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

Notes

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.

Nutrition