Pineapple Salsa

4.93 from 14 votes
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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.

Photo of a hand dipping a tortilla chip into a bowl of pineapple salsa

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 from March through July. To take advantage of this golden-colored sweet and tangy tropical fruit, add it as the star of homemade salsa!

Top down photo of a bowl with ingredients to make a pineapple 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.

Large bowl of pineapple salsa

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.

photo of chips and pineapple salsa

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. It’s an especially exciting condiment to add to Whole30, and Paleo diets, when just eating proteins and vegetables gets a little mundane.

Closeup photo of tomatoes, onions, and diced pineapple chunks for a salsa

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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How to pick a pineapple

When shopping for 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 don’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.

Pineapple Salsa

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.  
4.93 from 14 votes
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Servings 16 servings
Course Appetizer
Cuisine Caribbean


  • 2 cups diced pineapple, cut into ¼-inch cubes
  • 1 cup diced tomatoes, ¼-inch dice
  • ¼ cup diced red onion, ¼-inch dice
  • ¼ cup cilantro leaves, packed, chopped
  • 2 tablespoons lime juice
  • 2 teaspoons minced jalapenos


  • 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.

Recipe Video

YouTube video


  • Serving Size: ¼ cup
  • Recipe Yield: 4 cups
  • Store in an airtight container for up to 3 days.

Nutrition Facts

Serves: 16 servings
Calories 15kcal (1%)Carbohydrates 4g (1%)Protein 0.2gFat 0.03gSaturated Fat 0.003gPolyunsaturated Fat 0.01gMonounsaturated Fat 0.004gSodium 2mgPotassium 53mg (2%)Fiber 1g (4%)Sugar 2g (2%)Vitamin A 50IU (1%)Vitamin C 14mg (17%)Calcium 10mg (1%)Iron 0.1mg (1%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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7 Comments Leave a comment or review

  1. Cheryl says

    Hi Jessica, just made pineapple salsa, so easy and sooo good. Now I’m gonna make the blackened chicken. It looks so yummy!!!

  2. Judy says

    Hi Jessica,

    I always heard if the pineapple leaves pull off easily that is a sign of ripeness too. This is going to be a favorite I can tell

    Thank you

    • KG30 says

      How can the bitterness of red onion be prevented? I have tried red onion in recipes only to find they add a bad bitter flavor and I switched to only sweet onions for everything.

      • Jessica Gavin says

        To tame the pungent taste of raw onions, you can soak the chopped onions in a mixture of water and baking soda (1 tablespoon baking soda per 1 cup cold water) for 15 minutes. Drain and rinse before using. This will neutralize the sulfenic acid from the onions, before the harsh tasting thiosulfinates form (which taste bitter).