This fresh Pineapple Salsa recipe is juicy-sweet with tender bites of pineapple. Minced jalapeno adds a touch of heat and lime juice makes the bowl pop with bright, tangy flavor. Enjoy as an appetizer with tortilla chips, or add it to tacos, salads, grilled meats and fish, and so much more!
Our family looooooves a good homemade salsa, and this Pineapple Salsa recipe is a top favorite! It’s full of sweet, juicy fresh pineapple, plus a bit of bell pepper, onion, and jalapeno – all folded together very simply with bright and tangy lime juice. This fresh salsa is spectacular with tacos (I especially like it with blackened shrimp tacos) and most any protein that comes off the grill. Or, simply scoop it up with chips!
Why we ❤️ This Pineapple Salsa Recipe
While we make a variety of different salsas around here, this particular recipe has always been a top request. My sister on the Florida gulf coast makes it on repeat, with all the fresh seafood so readily available. Here’s why you’ll love this pineapple salsa recipe:
- F-R-E-S-H. There’s nothing processed or artificial about this recipe. Ripe, sweet pineapple is perfectly offset by crunchy bits of red bell pepper, red onion, and jalapeno. And that big squeeze of lime juice – you know how much I love fresh lime!!
- So simple. Whether you like to cut up your own pineapple or grab an already-cored pineapple, this recipe comes together with very few ingredients, in very little time.
- Adjustable. Like it spicy? Simply add more jalapeno, or even throw in some habanero. Like it mild? Just eliminate the jalapeno. EVERYTHING is adjustable – make it how you want to eat it!
- Goes with almost anything. From fish and seafood, to chicken and pork, to vegetarian mains, this salsa pairs super well with so many things!
Recipe Ingredients
You’ll be amazed at how just a few ingredients make such an incredible salsa! Scroll down to the printable recipe card at the end of this post for the exact ingredient amounts.
- Pineapple – Fresh pineapple is the star of this salsa. While you can substitute it with canned pineapple, the salsa simply will not have the same amazing flavor and texture.
- Bell pepper – I always use a red bell pepper; it’s my family’s favorite color of sweet pepper. But you can use any color you like.
- Red onion – I like the color and flavor of red onion in this recipe, but you can use yellow onion, too.
- Cilantro – Fresh cilantro adds a pop of color and herby flavor. If you don’t care for cilantro you could leave it out or substitute with parsley.
- Jalapeno – This is a great fresh pepper to add a little kick to the salsa.
- Lime juice – Freshly squeezed lime juice infuses this salsa with bright flavor.
- Salt – Just a pinch of salt brings all the flavors together very nicely.
How to Pick a Pineapple
To enjoy the very best pineapple salsa, you need to start with a ripe pineapple. Here’s how to choose the best pineapple:
- Look: Pineapples will change from darker green/gray tones to a brighter green/yellow color as they ripen. And once a pineapple is picked, it won’t get any riper. So when you’re choosing a pineapple, grab one that’s lighter/brighter in color, without being completely yellow (past its prime).
- Feel: A rock-hard pineapple is an unripe pineapple, while an overly soft pineapple is an overripe pineapple. Give the pineapple a bit of a squeeze – you want one that feels firm yet just slightly soft.
- Smell: Sniff the pineapple at the base. If you can’t smell anything, it’s likely not fully ripened. A perfectly ripe pineapple should have a sweet, tropical smell. If a pineapple smells vinegary or fermented, it’s past its prime and you should skip over it.
- Leaves: Look for mostly green leaves, and then gently pull a leaf from the center of the top of the pineapple – if it pulls out easily, the pineapple is probably ripe.
How To Make Pineapple Salsa
You don’t need to do much beyond preparing the fresh produce and then folding it altogether. Find the detailed instructions in the recipe card lower down.
- Combine & Fold. Add the cut pineapple, bell pepper, red onion, cilantro, and jalapeno to a large bowl. Then drizzle lime juice over the top, sprinkle with salt, and fold again. Let rest for 20 minutes before serving. That’s it!
How To Cut A Pineapple
This is the method I use to cut fresh pineapple. Note that my instructions and photos show the pineapple diced into small cubes for this salsa – but the size can be easily altered to fit other recipes.
- Cut off top, bottom & sides: Lay the pineapple on its side on a cutting board, and with a sharp knife cut off the top and bottom. Stand the pineapple up on its bottom side and trim off the peel, from top to bottom. Then use a sharp paring knife to remove any “eyes” left in the pineapple flesh, plus any soft or brown spots.
- Slice: I prefer small bite-size pieces for this salsa. Cut 3/8″-thick slices, from top to bottom, working your way from the outer perimeter to the tough center core. When you run into the core, rotate the pineapple and repeat until you are left with only the core (and discard the core).
- Dice: Lay 2 to 3 pineapple slices on top of each other and dice the slices into 3/8″-sized pieces.
Tips & Variations
Here are a few of my best tips to help you make this salsa:
- Use only the freshest ingredients. You will not get the same freshly flavored salsa by using canned or frozen ingredients. A fresh pineapple is so important, and you can refer to how to choose a perfect, ripe pineapple above.
- Aim for small, uniform pieces. I think this salsa is most enjoyable when the pineapple, bell pepper, and onion are cut to roughly the same size – I aim for 3/8″ pieces. This not only gives the salsa a uniform appearance, but also makes the salsa easier to scoop and eat. This way, you get a little bit of everything in each bite!
- Mince the jalapeno. To more evenly distribute the jalapeno heat, I like to mince it nice and small. Our daughters do NOT like big bites of jalapeno, but they’re good with tiny bites dispersed throughout.
- In a hurry? Most grocery stores offer cored fresh pineapple without the peel in their produce department. It costs a little more but does save you time.
- Adjust to your taste. This recipe is flexible. You can easily add more or less of any ingredient. Because I’m a huge fan of lime, I often squeeze in extra lime juice, and even add some fresh lime zest.
- Try other herbs. If you don’t like cilantro, try fresh parsley. Mint is also very fun!!
- Add other flavorings. If desired, you can shake in some chili powder, cumin, and/or black pepper.
- Make ahead. This recipe is great for making ahead; I often mix it up the day before. This allows the flavors to meld together very nicely.
Serving Suggestions
Pineapple salsa is super versatile. Here are just a few ways to enjoy it:
- Meats. Offer fresh, fruity pineapple salsa with pork dishes such as teriyaki pork tenderloin (in the photo above), simple grilled pork chops, grilled pork tacos, or pork carnitas. It’s also great with chicken entrees – try these delicious honey chipotle chicken kabobs!
- Fish & seafood. I adore this salsa with fish and seafood. It’s perfection with margarita grilled shrimp, cheesy crab quesadillas, and simple fish tacos. I also enjoy it immensely with grilled salmon!
- Bowls. Finish burrito bowls and poke bowls with a little juicy sweetness. Pineapple salsa is wonderful with a fajita bowl, a carnitas burrito bowl, and a sweet potato bowl. And teriyaki chicken poke bowls are a family favorite!
- Happy Hour. Offer tortilla chips plus a bowl of ceviche and fresh pineapple salsa for Happy Hour – with glasses of a cold, refreshing classic margarita, daiquiri, or gin & tonic. Or choose from a wide variety of drinks, with and without alcohol.
Proper Storage
This salsa is best eaten within a few days. Store any leftover salsa in an airtight container in the fridge for up to 3 days. Fold the salsa a few times before serving.
More Homemade Salsa Recipes
Pineapple Salsa
Ingredients
- 4 cups diced fresh pineapple (about 1 medium/large pineapple)
- 1½ cups diced red bell pepper (about 1 large pepper)
- ½ cup diced red onion (about ½ of a small onion)
- ½ cup chopped fresh cilantro
- 2 tablespoons minced jalapeno (about 1 small jalapeno)
- ¼ cup freshly squeezed lime juice (about 1-2 large limes
- ¼ teaspoon Morton kosher salt
Instructions
- In a large bowl, fold together pineapple, red pepper, red onion, cilantro, and jalapeno.
- Drizzle lime juice over the top and sprinkle with salt. Fold again to incorporate. Let rest for 20 minutes before serving.
Notes
Nutrition Information:
This post was originally published in 2020, then updated in 2024.
Very good! Quick & Easy!
So glad you liked! Thanks for coming back to let me know. :)
This is my favorite salsa recipe. So easy and there are never any left overs.
I love pineapple, and know I would devour this salsa!