It’s super versatile and really easy to make, and just like my classic tomato salsa or my fresh and fruity mango salsa it’s perfect washed down with a classic margarita on the side. See my full recipe below with all the ingredients you need, step by step photos, and helpful tips including some fun variations and serving suggestions!
What you need to make this recipe
Pineapple – I recommend using fresh pineapple not only for the delicious fresh flavor but because the texture is juicy with a bite whereas canned is much softer. Tomatoes – find the best quality tomatoes possible, I like to use Roma or San Marzano tomatoes because they have fewer bitter seeds and a sweet and delicious flavor. That said, when in season you can use any tomatoes you like. Jalapeno – this gives the salsa a delicious spicy kick you can put in as much or as little as you like. Red onion – make sure to use red onion because it’s much sweeter to eat when raw than most other onions. Bell peppers – I use a mix of red and green bell peppers for a pop of color. Limes – this is a super important ingredient, it brightens up the salsa and really enhances the flavors. Make sure to use fresh and not bottled!
How to make Pineapple Salsa
Dice the red onion and squeeze over the lime juice in a large mixing bowl.
Slice the top and bottom off of the pineapple then cut the hardy skin away from the sides.
Cut into slices, throwing the core away, and cut into cubes.
Dice the bell peppers and add them to the bowl.
Finely chop the cilantro and add that to the bowl.
Add everything to the bowl and season well with salt and pepper, stir to combine.
Pro tips for making this recipe
Make sure to cut all the fruit and vegetables to roughly the same size so you get a bit of everything in one bite. Make sure to use fresh lime juice and not bottled stuff which is far too sour and acidic. You can easily adjust the ingredients to taste for something more fruity why not replace the tomatoes with strawberries or for more savory flavors why not add in some fresh cucumber or avocado? If you’re not a fan of cilantro you can use fresh parsley instead, you must use fresh herbs and not dried. No pineapple? You’ll love my Mango Salsa! If you can make the salsa a few hours in advance it will allow the flavors to really develop making the salsa even more delicious!
What can I serve it with?
This pineapple salsa is such a delicious appetizer or snack served with tortilla chips but it’s also as equally as delicious served with fish either grilled, roasted on in tacos (my shrimp tacos are a great serving option), with chicken, pulled pork, in salads, or in your favorite Mexican inspired meals!
Can I use canned pineapple?
Yes, you can use canned pineapple and still have a delicious tasting salsa but the texture of the pineapple will be much softer and may break up.
Is it spicy?
This salsa has a bit of a kick from the fresh jalapeno but the great thing about it is you can adjust the heat by adding more or less to taste. One jalapeno won’t give you a super hot salsa.
How long does it last in the fridge?
This salsa will keep well in the fridge for around 2 days. Make sure to keep it covered and store it in the fridge until you are ready to serve it.
Can it be frozen?
Yes, you can freeze leftover salsa although the texture will be much softer once thawed. If you’ve tried this Pineapple Salsa then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
