It’s juicy, tropical, and has a bit of heat — this fresh pineapple salsa recipe is a delicious spin on a classic. Unlike blended tomato salsa, this one is chunky like a pico de gallo. And while I usually make savory salsas, this is my fave (along with mango salsa) when I want something sweet. I’ll show you how to make the best pineapple salsa with just a few easy ingredients, plus share tasty ways to serve it (not just for chips!).
Pineapple Salsa Ingredients
This section explains how to choose the best ingredients for pineapple jalapeño salsa, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Pineapple – Get a firm, fresh, ripe pineapple with bright green leaves, slightly yellow color on the outside (though more yellow works too), and skin that gives slightly when squeezed. If it smells fruity at the base of the stem, it’s perfectly ripe! I don’t recommended using canned pineapple, as it just won’t taste the same, but it can work in a pinch.Tomato – Use a ripe, medium tomato. If your tomato has a lot of seeds, you can remove them before using, so that the salsa won’t be too watery.Avocado – Pineapple avocado salsa is the best kind! The creamy texture goes perfectly with the other ingredients that are crisp, plus it balances out the sweetness and heat.Red Onion – A white onion can work as well.Fresh Cilantro – A must for any salsa in my opinion, but feel free to omit if you’re not a fan.Jalapeno Pepper – Adds heat! If you don’t want your salsa too spicy, remove the seeds and ribs first (use gloves!).Lime Juice – Adds tang and helps the flavors develop. This recipe uses 3 tablespoons, but use more if you like. Fresh squeezed works best here, but bottled juice will also work for convenience.Salt & Pepper
How To Make Pineapple Salsa
This section shows how to make salsa with pineapple, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Variations
Mango Pineapple Salsa – Swap half of the pineapple with mango. (You can do the same thing with peaches, for a pineapple peach salsa.)Pineapple Habanero Salsa – Use habanero chili instead of jalapenos for even more heat.Grilled Pineapple Salsa – Cook slices of pineapple on the grill first, then dice and use in the recipe.Pineapple Tomatillo Salsa – Swap the tomato for 1-2 tomatillos instead.Add Other Fruits & Veggies – Try strawberries, red bell pepper, or cucumber. You can also add black beans if you want it more hearty.Add More Spices – Chili powder and paprika add extra flavor.
Storage Instructions
You can easily make this dish ahead of time! Store this salsa recipe with pineapple covered in the fridge for up to 5 days. However, add the avocado only the day-of, so that it doesn’t brown. Stir before serving.
Can You Freeze Pineapple Salsa?
Although you can safely freeze salsa, it will be pretty watery after thawing. Also, the texture of many of the fresh vegetables, like tomatoes and avocado, will be ruined. Stick to enjoying it fresh.
What To Serve With Pineapple Salsa
There are so many ways to use this salsa! Try it with:
Chips – Tortilla chips are the classic choice, but I like to make healthier almond flour tortilla chips.Tacos – Pile your favorite tortillas high with your favorite protein (like shredded chicken or barbacoa), shredded cheese, and this salsa. It’s also delicious over a taco salad.Chicken – Serve it over grilled chicken in the summer, or with air fryer chicken breast or cilantro lime chicken all year round.Fish – Fresh pineapple salsa recipes go particularly well over pan seared salmon, sea bass, or grilled cod.Pork – Though it’s less common, air fryer pork chops or baked pork chops go really well with this salsa.
More Spicy Dip Recipes
Add more flavor to your main dishes with these zesty sauces: Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it! Recipe makes 3 1/2 cups.
