Fresh pineapple salsa is easy to prepare! A vibrant blend of sweet pineapple, tomatoes, jalapenos, lime juice, red onion, and cilantro delivers big flavor. A great addition to top on grilled meat or served as a light appetizer with chips.
This delicious pineapple salsa recipe highlights fresh and colorful ingredients combined to add bold flavors to any dish. It’s the perfect condiment to accompany grilled chicken or fish, or served as a quick appetizer with crunchy tortilla chips that guests will devour!
When the pineapple is mixed with ripe tomatoes, spicy jalapeno, and freshly squeezed lime juice, culinary magic happens. What’s even better is the salsa not only tastes great, it’s a wholesome snack or topping that delivers beneficial nutrients in each bite!
Fresh pineapple can typically be found year-round at grocery stores. However, the peak season for pineapple is during March through July. To take advantage of this golden colored sweet and tangy tropical fruit, add it as the star of homemade salsa!
Let’s practice knife skills! As it may be easier to grab a can of diced Dole pineapples, I challenge you with learning how to cut a pineapple. Although the task may seem a little daunting, I assure you, you will be surprised how easy it is.
I only recommend canned pineapples that have been picked and processed at its peak when you’re in a pinch for time or ripe pineapples are not available.
Here are the essential ingredients for a fantastic pineapple salsa:
- Ripe pineapple (fresh or canned) diced to 1/4-inch.
- Fresh Roma tomatoes diced to 1/4-inch.
- Diced jalapenos, add more or less depending on the desired spice level.
- Crisp red onions and a subtly sweet and pungent depth to the salsa.
- Freshly squeezed lime juice, add the zest for extra flavor and aroma!
- Chopped cilantro leaves for herbaceous notes.
That’s it, so easy! To switch things up, I’ve even added red bell peppers or diced avocado, similar to my mango salsa recipe.
This pineapple salsa reminds me of sitting on the beach on a tropical island in the Caribbean! It celebrates the seasonal summer flavors, any time of the year.
The sweet, savory, tangy and spicy flavors are harmoniously balanced together. It’s a guilt-free condiment loaded with fiber, vitamins, minerals, phytonutrients for a yummy low-fat snack or topping.
I can’t wait for you to try this pineapple salsa to spice up the weekly dinners or add it to celebration menus as a festive appetizer.
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If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
How to Pick a Pineapple
When shopping for a pineapple, it may be difficult to tell if it will be sweet and have a golden colored flesh. Some things to look out for is to give it a smell, if it has a fresh and sweet aroma, that’s a good indicator of ripeness. Pineapples are typically picked at their peak depending on the grower and doesn’t ripen much after, which means color may not be the main factor. Some green pineapples are ripe too! Make sure the leaves look fresh, and the shell is firm and not too soft.
- 2 cups diced pineapple, (363g, 13 ounces) cut into 1/4-inch cubes
- 1 cup diced tomatoes, (165g, 6 ounces) 1/4-inch dice
- 1/4 cup diced red onion, (30g) 1/4-inch dice
- 1/4 cup cilantro leaves, (4g) packed, chopped
- 2 tablespoons lime juice, (30ml)
- 2 teaspoons minced jalapenos, (6g)
- In a large bowl combine pineapples, tomatoes, red onion, chopped cilantro, lime juice and minced jalapenos.
- Gently stir until all ingredients are combined.
- Serve salsa immediately or store in an airtight container for up to 3 days.
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