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Pineapple, peppers, onions, and jalapenos are tossed in a cumin lime dressing to make a sweet & spicy salsa that will be on repeat this summer.
Holly’s Recipe Highlights
- Flavor: Sweet, tangy, and spicy, this fresh pineapple salsa recipe adds zesty flavor to so many meals.
- Recommended Tools: A vegetable chopper is a safe and time-saving way to get smaller dice cuts for salsas.
- Serving: Try it on everything from salmon tacos, shrimp tacos, or chicken enchiladas. The sweetness of the pineapple also pairs well with steak tacos.
- Swaps: No pineapple? No problem! Make peach or mango salsa, or use cantaloupe, watermelon, cherries, pears, or apples.
Ingredient Tips for Pineapple Salsa
- Pineapple: For best results, use fresh, ripe pineapple, as it stays firmer longer than canned. However, canned pineapple does still work. Just drain the pineapple (freeze the juice into cubes for cold drinks) and spread it out on clean paper towels to absorb excess moisture before using.
- Veggies: Colorful bell peppers add color, crunch, and a little sweetness. Choose one or any colorful combo you like. Green onions, diced avocado, tomatillos, or cherry tomatoes are also colorful options for pineapple salsa. If adding tomato or avocado, stir them in just before serving.
- Jalapenos: Fresh jalapenos are best because they’ll stay crunchy longer than canned or pickled, but any will do in a pinch. Anaheim chilies and habanero peppers can be used too. For a milder heat, remove the seeds and the white pith inside before using.
Storing Leftovers
- Store leftover pineapple salsa in an airtight container in the refrigerator for up to 3 days. Stir, drain, and adjust the seasonings before serving again.
- Leftovers can be added to shrimp ceviche or a tangy cilantro jicama slaw.
- All salsas can be frozen, but the pineapple in this one won’t be as firm once it’s thawed.
Serve With…
Did you make this Pineapple Salsa? Leave a rating and comment below.
Pineapple Salsa
This zesty pineapple salsa is made with fresh ingredients and tastes great with anything from chips to chicken.
Equipment
Ingredients
- 2 cups diced pineapple
- 1 whole red bell pepper diced
- ¼ cup red onion finely diced
- 1 whole jalapeño seeded & minced
- ½ lime juiced
- 3 tablespoons chopped fresh cilantro
- ½ tablespoon olive oil
- ½ teaspoon cumin
- salt to taste
Instructions
- Combine pineapple, peppers, red onion, jalapeno pepper, lime juice, cilantro, olive oil, cumin, and salt in a bowl and gently stir.
- Let stand at room temperature for 30 minutes before serving.
Notes
- For a crisp salsa, use fresh fruit and veggies.
- If using canned diced pineapple, drain the juices thoroughly before adding to the salsa.
- Pineapple salsa can be frozen, but it’s best enjoyed fresh.
Nutrition Information
Calories: 15 | Carbohydrates: 1g | Protein: 0.2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 26IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 0.2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dip, Sauce, Side Dish, Snack
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Your Pineapple salsa is a great pizza topping and with diced ham and crumbled bacon.
Great idea, Jim! That would be delicious.
You can use your drain syrup from canned fruit for pancake syrup. Sweeten your water or sparkle water
Yummy, great idea Gerry! Thanks for sharing :)