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Author:
Isabel
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This Pineapple Salsa only requires 6 ingredients and takes 15 minutes to make. It’s the perfect appetizer to serve with tortilla chips and is delicious on tacos and grilled meat! (gluten free, paleo, vegetarian, vegan)
Is there anything better than eating some pineapple salsa and having friends over for a beer in the backyard? Not in my book!
I love getting together with friends and eating all the summer things like Juicy Chicken Kabobs with a big helping of Guacamole and some fresh Fruit Salsa with Cinnamon Chips for dessert.
Now it’s time to add this pineapple salsa to my summer favorites list because a) it only takes 15 minutes to throw together and b) it works well as an appetizer with chips or can be paired with grilled meats and tacos!
I typically already have most of the ingredients I need in my kitchen, which makes this recipe one of my go-to summer salsas.
Pineapple Salsa Ingredients
- pineapple (fresh is best, but you could also use canned if you’re in a pinch)
- plum tomatoes
- cilantro
- red onion
- lime juice
- jalapenos
I’ve served this salsa to friends and family on multiple occasions and it’s been a total hit every time. What’s not to love about fresh fruit paired with Mexican flavors?
How to make easy pineapple salsa
Add diced pineapple, tomatoes, red onions, jalapenos, cilantro, lime juice and salt into a large bowl. (photos 1-4)
Toss to combine. (photo 5)
I usually serve it with some tortilla chips because I’m not the best planner, but if you’re having a barbecue or fun summer party, here are a few ways to use it!
What to eat with pineapple salsa
- Homemade Tortilla chips or Baked Tortilla Chips
- Grilled meats like Carne Asada or Easy Beef Skewers
- As a salsa on Pork Carnitas Tacos, Chicken Carnitas Tacos and Tacos Al Pastor
Or you can just eat it by the spoonful. I’ve been known to do that.
Tips and Tricks
Make sure to dice the pineapple into bite sized pieces that are small enough to scoop with tortilla chips.
This salsa is fairly mild. To make it spicier, I recommend adding in a minced serrano pepper. To tone down the spice, remove and discard the ribs and seeds of the jalapenos.
This pineapple salsa will keep in the fridge for up to 5 days in an airtight container.
More salsa recipes you’ll love
- 5-Minute Fresh Homemade Salsa
- Easy Salsa Verde
- Peach Strawberry Salsa
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4.79 from 23 votes
Easy Pineapple Salsa
servings: 6 servings
Print Pin Rate
Prep: 15 minutes minutes
Total: 15 minutes minutes
This Pineapple Salsa only requires 6 ingredients and 15 minutes to make. It’s the perfect appetizer to serve with tortilla chips and is delicious on tacos and grilled meat!
Ingredients
- 1 medium pineapple, diced (about 4 cups)
- 4 plum tomatoes, diced (about 1 1/2 cups)
- 4 jalapeño peppers diced
- 1/4 large red onion, diced (about 1/2 cup)
- 1/2 cup minced cilantro
- 1 lime, juiced (about 2 tablespoons)
- salt, to taste
Instructions
Add all ingredients to a large bowl. Toss to combine.
Taste and season with more salt, if necessary. Serve immediately or refrigerate until chilled, about 2 hours.
Isabel’s Tips
Make sure to dice the pineapple into bite sized pieces that are small enough to scoop with tortilla chips.
To adjust the spice level, leave in the ribs and seeds of the jalapenos if you prefer it slightly spicy, or remove and discard them if you’re sensitive to spicy. If you want the salsa on the definite spicy side, add in a minced serrano pepper.
Store the pineapple salsa in an airtight container in the fridge for up to 5 days.
Nutrition Information
Serving: 1/6th of recipe, Calories: 70kcal (4%), Carbohydrates: 15g (5%), Protein: 2g (4%), Fat: 0g, Saturated Fat: 0g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 206mg (9%), Potassium: 182mg (5%), Fiber: 4g (16%), Sugar: 8g (9%), Vitamin A: 850IU (17%), Vitamin C: 132.8mg (161%), Calcium: 20mg (2%), Iron: 0.9mg (5%)
Author: Isabel Eats
Category: Mexican
This recipe was first published in March 2018 and has been updated with new photos and more content.
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Leave a Reply
Roberta
Made this on a whim tonight, to go with our Hawaiian chicken tacos. Was amazing! So simple and quick, but tasted far from it! Will definitely make on a regular basis! Actually used canned “crushed” pineapple, and added some fresh minced garlic. Was perfect for topping and scooping!Reply
Isabel
Love the idea of Hawaiian chicken tacos! Such a good idea for the salsa! Happy you enjoyed it, Roberta. Cheers!
Reply
Nancy
Can you substitute mango for the pineapple?Reply
Isabel
Yes!
Reply
Pricilla
Love it! Easy, fresh, budget friendly and delicious 😋Isabel
Thank you, Pricilla!
Reply
Mai
Would it be ok to omit the onion? How much would that affect the flavor?
Reply
Isabel
Yes, you can definitely omit the onion. It can be too strong for some, so that should be okay.
Reply
april
Can you use canned pineapple and tomatoes?
Reply
Isabel
Hi April. I think you can use canned pineapples, just make sure you rinse and dry them before dicing them. However, I wouldn’t recommend using canned tomatoes. They can be very soft and not as fresh tasting, so I would use fresh tomatoes if you can.
Reply
JoAnna Kauffman
I have found petite diced tomatoes to be just as good as fresh tomatoes.
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Alma
Has wanybody tried adding cucumber diced?
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Angela
Approximately how many cups or servings did this recipe make? Thinking of making it for a work luau pot luck
Reply
Isabel
It makes about 6 servings.
Reply
This salsa is really good but needs a lot more pineapple. I used 1 cup, not 1/4 cup that the recipe calls for . Also, unless you have a sous chef, this recipe takes about an hour to make, NOT 15 minutes!!! I don’t know about you, but I can’t possibly dice all those ingredients so fast.
Reply
Becky
A helpful tool is an alligator chopper. I use it all the time to dice onions, peppers, tomato, and potatoes.
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Ginger
The recipe calls for 2 1/2 cups of diced pineapple or 1/4 of the whole pineapple fruit, not 1/4 cup
Reply
G
Can you make this recipe ahead of time and let it sit (like maybe the day before)?
Thanks!
Reply
Isabel
Absolutely! It should last in the fridge for about a week to a week and a half.
Reply
Scott Korb
Nutrition Facts for we diabetics. Please please please.
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