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
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 8 servings 1x
  • Category: Appetizer
  • Method: No Cook+Chop
  • Cuisine: Mexican


  • 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


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.


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.

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