This pineapple salsa is not your average salsa! It is fresh, sweet, savory, and spicy at the same time. Serve it with crispy tortilla chips at your next backyard BBQ and it will become everyone’s favorite appetizer!
Whether you’re making this pineapple salsa for Cinco de mayo, a party, a BBQ, or next time you cook up a Mexican feast, it will surly brighten up the whole table. The vibrant colors of this salsa are fun, and it’s literally bursting with flavor!
My favorite way to enjoy this salsa is with tortilla chips, alongside other Mexican appetizers, such as: creamy guacamole, pico de gallo, and sour cream crema. It’s also perfect with tacos, especially shrimp or fish tacos.
To make this fresh pineapple salsa, you will need:
- Fresh pineapple: Don’t use the canned stuff, fresh pineapple tastes 100% better!
- Bell pepper: Red bell peppers are sweeter and milder than green peppers, so they’re my #1 choice. If you don’t have a red pepper, use an orange one instead.
- Red onion: You can substitute the red onion with yellow onion, but remember that yellow onions are sharp and red onions are sweeter and milder.
- Jalapeño: In my recipe here, I’m using one jalapeño pepper – ribs and seeds removed. But if you like more heat, feel free to use more.
- Cilantro and lime: You can’t do salsa without fresh cilantro and lime. These 2 bring out the Mexican flavor and cannot be skipped.
- Salt to season the salsa.
How to Make Pineapple Salsa
The idea here is to dice everything small, and that’s what takes most of the time preparing this salsa. Peel and dice the pineapple. Remove the core and the seeds from the red bell pepper and chop it up. Then, move on to the onion and jalapeño. Finally, chop up the fresh cilantro and juice the lime.
In a bowl, mix up all of the ingredients. Taste the salsa and adjust the salt, lime, or heat to your preference.
And there you have it, the best salsa EVER!
How to Serve Pineapple Salsa
Think of this salsa as an appetizer, or a salsa (condiment). I recommend serving it alongside:
- Guacamole, pico de gallo, lime crema, tomato salsa, and of course tortilla chips!
- Tacos (fish, chicken, beef, veggie).
- Fajitas (try my shrimp fajitas!)
There are many variations of this salsa. If you’re not a big fan of pineapple or want to try something else, substitute the pineapple with fresh mango, avocado, or even strawberries.
Store the leftover salsa in the fridge in an airtight container for up to 2 days.
If you try this recipe, please don’t forget to rate it and share a picture on social media, tagging #NourishPlate in your posts. I would really love to see your creations. Bon appetit!
- 2½ cups fresh pineapple diced – about half a large pineapple
- 1 red bell pepper diced
- ½ cup red onion diced – about half an onion
- 1 jalapeño seeds and ribs removed then finely chopped
- 4 tablespoons fresh cilantro leaves chopped
- 1 lime juiced
- ¼ teaspoon salt
- Dice up all of the ingredients, and combine everything in a bowl.
- Season with salt, and squeeze lime juice over the salsa. Give it a very good mix.
- Taste the salsa and adjust the seasonings to your preference.
- You can substitute the pineapple with mango, avocado, sweet corn, or strawberries.
- Store the leftovers in the fridge in an airtight container for up to 2 days.
- Serve with crispy corn tortilla chips.