Fresh Pineapple Jalapeño Salsa is a 10 minute sweet and spicy summer cookout favorite! Try dipping into it with chips or spoon over chicken, fish, salad and tacos.

Pineapple jalapeno salsa in a bowl garnished with lime and chips.

When I think of pineapple jalapeno salsa, I think of hot summer days by the ocean scooping salsa with tortilla chips.

I love the flavor combination of sweet pineapple with a spicy kick from the jalapeno peppers.

To be honest, I’m obsessed with all sweet and savory salsa recipes like this black bean and corn salsa or strawberry mango salsa. Either combination is irresistible.

If it’s sweet, savory, tangy, and spicy, what’s not to love?! Serve it over some fresh grilled salmon and your dinner entree just got a restaurant style upgrade.

You can whip it up in 10 minutes and be ready to attend any pool party or barbecue. It’s a summer must-have!

Why You’ll Love This Salsa

  • Easy: 5 fresh ingredients and 10 minutes later you have the best salsa!
  • Flavorful: Sweet pineapple, savory onion, tangy lime and spicy jalapeno really make the taste buds dance.
  • Refreshing: Juicy pineapple transports you to the tropics and is perfect for those hot summer days!
  • Versatile: Scoop with chips or spoon over your grilled chicken breast.

Ingredients You Will Need

Pineapple, limes, jalapenos, cilantro, red onion, chili powder, salt.

Everyone makes their fresh pineapple salsa with jalapeno a little different. Here is how I do mine.

  • Pineapple: Fresh pineapple that is perfectly ripe! When choosing a pineapple, look for one that is firm yet has a slight give, feels heavy for its size, and has a sweet aromatic fragrance when you sniff the base.
  • Limes: Freshly squeezed for the best taste. Bottled lime juice will work but not the same.
  • Cilantro: Fresh cilantro really gives it that Mexican flair. You can omit if not fan of cilantro.
  • Red onion: I prefer red onion as its savoriness contrasts nicely with sweet pineapple. You could optionally use white onion.
  • Jalapeno pepper: Has to be fresh and not dried spice.

How to Make Pineapple Jalapeño Salsa

The key to any good salsa is to chop the ingredients small enough so that you can easily scoop them with chips. I prefer to dice my ingredients vs. using a food processor which risks “over processing” into mush.

Diced pineapple on a cutting board.

Clean and cut pineapple: Cut off both ends of pineapple, then stand pineapple upright and cut off skin going 1/2 inch deep with a sharp knife.

Next, slice in half lengthwise. Using paring knife, remove middle core. Slice into 1 inch thick plates lengthwise and then dice.

Dice jalapeno peppers: Remove the ribs and seeds and reserve them. After you stir pineapple salsa, you can make it more spicy by adding more seeds.

This recipe as written is mild.

Diced pineapple, limes, cilantro, red onion, jalapeno in a bowl.

Combine: Add all your chopped pineapple, jalapeno, diced red onion, cilantro, chili powder, salt and pepper to a bowl. Squeeze lime juice on top and stir to combine. I love using this press for limes.

Refrigerate salsa: It is best to refrigerate pineapple salsa for at least 15 minutes so all the flavors can combine.

Recipe Variations

There is no “right” way to make pineapple jalapeno salsa. You can mix it up by adding any of these ingredients:

  • Diced mango
  • Avocado
  • Tomato
  • Peaches or strawberries
  • Seeded cucumber or bell pepper
  • Papaya
  • Corn or black beans

If you do make any of these additions, be sure to reduce the amount of pineapple proportionately to keep the flavor balanced.

Or up the spices to taste. It’s all to taste when it comes to pineapple jalapeno salsa.

Hand scooping pineapple salsa with a chip from a bowl.

What to Serve with Pineapple Jalapeño Salsa

This is the part when my mouth really starts to water! Pineapple jalapeño salsa pairs well with a variety of dishes.

Appetizer Ideas

Main Dish Ideas


Should I use canned or fresh pineapple for salsa?

While some may say it’s okay to used canned pineapple for salsa, fresh is really the way to go. It just tastes better!

Is this salsa spicy?

No, as is it is very mild. For those that like a little spice, add in some of the reserved jalapeno seeds for that extra kick.

Can I make it ahead?

Yes. Add diced ingredients to a bowl without stirring or adding salt and store covered in the refrigerator. When you are ready to serve, add salt and stir. It will last longer that way.

How long does it last?

Store in an airtight container in the fridge, it will keep for up to 48 hours.

More Fresh Salsa Recipes

Hope you enjoy this pineapple salsa recipe! It takes only 10 minutes to make and is a real crowd pleaser. Happy summer-ing!

Pineapple salsa garnished with pepper and lime wedge.
Pineapple jalapeno salsa ina. bowl with lime garnish and chips.

Pineapple Jalapeño Salsa

Fresh Pineapple Jalapeño Salsa is a 10 minute, sweet and spicy summer cookout favorite! Serve it with chips or spoon it over chicken, fish, salad or tacos.
4.75 from 4 votes
Servings 8 servings
Calories 41
Diet Gluten Free
Prep Time 10 minutes
Total Time 10 minutes



  • To dice pineapple, using a sharp chef's knife, cut off both ends, stand it upright and remove skin going 1/2 inch deep. Slice in half lengthwise and using a paring knife, remove middle core. Slice into 1 inch thick plates lengthwise and then dice.
  • In a large bowl, add diced pineapple, jalapeno, cilantro, red onion, lime juice, chili powder, salt and pepper. Stir, cover and refrigerate for about 15 minutes.
  • Serve with tortilla chips. Or pile up on top of grilled chicken, fish, salmon, pork or tacos.


  • Store: Refrigerate covered for up to 2 days.
  • Make ahead: Add diced ingredients to a bowl without stirring or adding salt and store covered in the refrigerator. When you are ready to serve, add salt and stir.
  • Add more spice: As is salsa is very mild. Add in some of the reserved jalapeno seeds for that extra kick.
  • Pineapple: Fresh is really the way to go but canned can be used.


Serving: 1cup | Calories: 41kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 152mg | Fiber: 2g | Sugar: 7g
Course: Appetizer
Cuisine: Mexican
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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