Published Jul 22, 2019, Updated Jul 05, 2023
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This sweet and fresh pineapple salsa is so easy to make! Pair it with tortilla chips for a flavorful appetizer or use as a topping for tacos, grilled chicken or fish.
I’m a sucker for salsa. I love pretty much all salsa, but really love unique salsas that mix in fruit! Mango, peach, watermelon, pineapple… the options are endless. I decided to go with pineapple for this salsa, but let me know if you’re craving a different fruit and I’ll have to experiment!
Pineapple is loaded with nutrients and isn’t high in calories, so it’s what we would call a “nutrient-dense” food. It provides over 130% of the daily recommended amount of vitamin C, which is great for boosting your immune system.
Pineapple also contains a mixture of digestive enzymes (called bromelain) that help break down proteins. Some people (those with digestive issues or those looking for muscle recovery) take bromelain supplements to help with digestion, inflammation and recovery time after exercise, but you can get the same benefit just by eating pineapple. It really is a powerhouse fruit!
- pineapple – fresh pineapple is best, but you can use canned pineapple in a pinch. You can also use fresh mango instead of pineapple if you prefer to make a mango salsa.
- red onion – adds a little zest, crunch and a ton of flavor to the salad. If raw red onion feels too pungent you can soak the onion slices in bowl of ice cold water for a 10-15 minutes before using. After soaking, just drain and use! This will mellow out the flavor a bit.
- bell pepper – I used red bell pepper, but any color will work.
- jalapeño pepper – to add a little kick! You can omit or swap for more bell pepper if you don’t like spice.
- garlic – adds a ton of flavor!
- cilantro – the perfect herb accompaniment to pineapple and a key ingredient in this salsa. You can use the stems and the leaves here. The stems pack in a ton of flavor.
- lime juice – I recommend using fresh lime juice as opposed to the lime juice you can buy at the store.
- sea salt – to bring all the flavors together!
How to Make Pineapple Salsa
This recipe pretty much just involves a lot of chopping! Once everything is diced, simply add your pineapple, onion, bell pepper, jalapeño pepper, garlic, and cilantro in a small bowl and toss with lime juice. Let all of the flavors marinate in the fridge for 1-2 hours before serving.
How to Serve Pineapple Salsa
- As a dip with tortilla chips – I love serving this salsa as an appetizer with tortilla chips (the Late July lime tortilla chips are my favorite)!
- As a topping – this salsa is a delicious topping for pretty much any recipe. Here are some ideas: fish tacos, chicken burrito bowl, healthy chicken enchiladas, sheet pan chicken fajitas, cauliflower nachos, asian tofu tacos, tempeh tacos, grilled chicken, blackened salmon and sheet pan shrimp fajitas.
How to Store Pineapple Salsa
Leftovers should stay fresh for 2-3 days in the fridge if stored in an airtight container. Any longer and the pineapple will release its juices and the salsa will get mushy and watery.
Popular Appetizer Recipes
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More Mexican-Inspired Recipes to Try
- Mexican Quinoa Casserole
- Vegan Burrito Bowl
- Copycat Chipotle Sofritas
- Healthy Chicken Enchiladas
- Tempeh Tacos
- Mexican Street Corn Salad
- Skinny Margarita
- Sheet Pan Chicken Fajitas
- Cauliflower Tacos
- 1 cup finely diced pineapple*
- ¼ cup finely diced red onion
- ¼ cup finely diced bell pepper
- 1 jalapeño pepper, seeded and finely diced
- 1 clove garlic, minced
- 2 Tablespoons fresh cilantro, chopped
- 1 Tablespoon lime juice + more to taste
- ½ teaspoon sea salt
- Add pineapple, onion, bell pepper, jalapeño pepper, garlic and cilantro in a small bowl.
- Toss with lime juice. Taste and add more lime juice if needed. Cover and place in the fridge for 1-2 hours to let the flavors marinate before serving.
- Serve with tortilla chips as an appetizer or as a topping for fish.
Nutrition information is automatically calculated, so should only be used as an approximation.