by Olena

Pineapple Salsa

by Olena

5 from 2 reviews

Pineapple Salsa is a 10 minute, sweet and zesty summer must-have healthy appetizer.

Serve with your favorite tortilla chips or over salmon, grilled chicken or pork. Top on burritos, quesadillas or tacos.

pineapple salsa in a bowl garnished with lime and chips

Pineapple Salsa Recipe

When I think of pineapple salsa, I think of hot summer days by the ocean scooping salsa with tortilla chips. I love the flavor combination of sweet pineapples with a spicy kick from the jalapeno peppers.

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

Ingredients for Pineapple Salsa

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

  • Pineapple
  • Limes
  • Cilantro
  • Red or white onion
  • Jalapeno pepper

pineapple, limes, cilantro, red onion, jalapeno, spices on a countertop

How to Make Pineapple Salsa

The key to any good salsa is to chop the ingredients small enough so that you can easily scoop them with chips.

  • Clean and cut pineapple: Before you chop the pineapple, you have to clean it first. Here’s how to do it!
    • Cut off both ends of pineapple.
    • Stand pineapple upright and cut off skin going 1/2 inch deep with a sharp knife.
    • Slice in half lengthwise.Using paring knife, remove middle core.
    • Slice into 1 inch thick plates lengthwise and then dice.

how to clean pineapple step by stephow to clean pineapple step by step how to clean pineapple step by stephow to clean pineapple step by step

  • Dice jalapeno peppers: Make sure you do not touch your face, nose or eyes while chopping jalapeno. It will burn like hell. Make sure to wash your hands well. 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.
  • Dice cilantro and red onion. Then add all the chopped fruit and veggies into a bowl.
  • Squeeze lime juice on top: I love using this press for limes.
  • Sprinkle salt and pepper on top and stir to combine. I like to add a bit of chili powder for taste and colour, but it’s optional.
  • Refrigerate salsa: It is best to refrigerate pineapple salsa for at least 15 minutes so all the flavours can combine.

diced pineapple, limes, cilantro, red onion, jalapeno in a bowl

Variations for Pineapple Salsa

Like I said there is no “right” way to make pineapple salsa. You can mix it up by adding any of these ingredients:

  • Diced mango
  • Avocado
  • Tomato
  • Peaches or strawberries
  • Seeded cucumber
  • 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 salsa.

hand scooping pineapple salsa with a chip

How to Store Pineapple Salsa

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

Make ahead: Add diced ingredients without stirring or adding salt until you are just about ready to serve. It will last longer that way.

How to Serve Pineapple Salsa

Gosh, this is the part when my mouth really starts to water !

I’m sharing my “top secret” favorite chips from Costco. Kind of healthier…

2 bags of tortilla chips

More 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 recipe garnished with pepper and lime wedge

Print

Pineapple Salsa

5 from 2 reviews

Pineapple Salsa is a 10 minute sweet and zesty summer must have appetizer. Serve with chips or over grilled chicken, fish or pork. Top on burritos, quesadillas or tacos.

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 8 servings 1x
  • Category: Appetizer
  • Method: No Cook+Chop
  • Cuisine: Mexican
Scale

Ingredients

  • 1/2 large pineapple or 3 cups, diced
  • 1 jalapeño pepper, seeded and minced
  • 1/2 bunch cilantro, finely chopped
  • 1/2 cup red onion, finely chopped
  • 3 large limes, juice of
  • 1 tsp chili powder (optional)
  • 1/2 tsp salt
  • Ground black pepper, to taste

Instructions

To chop fresh pineapple:

  1. Cut off ends on both sides.
  2. Stand upright and cut off skin going 1/2 inch deep with a sharp knife.
  3. Slice in half lengthwise.
  4. Using paring knife, remove middle core.
  5. Slice into 1 inch thick plates lengthwise and then dice.

To chop jalapenos:

  1. Make sure you do not touch your face, nose or eyes with your hands while chopping jalapeno. It will burn like hell. Make sure to wash hands well.
  2. Remove ribs and seeds and reserve them.
  3. Chop jalapeno.
  4. After you stir pineapple salsa, make it more spicy by adding more seeds.

To Make Pineapple Salsa:

  1. In a medium bowl, add diced pineapple, jalapeno, cilantro, red onion, lime juice, chili powder, salt and pepper.
  2. Stir, cover and refrigerate for about 15 minutes.
  3. 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.

Notes

Add diced mango, avocado, tomato, peach, strawberries, seeded cucumber or papaya. Corn and black beans are the perfect size to be added to salsa.

If you 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 salsa.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

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