Move over, tomatoes! This fresh, easy pineapple salsa recipe adds the perfect sweet & spicy finish to tacos, salads, burritos, and more.
When I moved to Austin, I discovered how fantastic fresh salsa could be. Whether made with tomatoes, tomatillos, chiles, or fruit, fresh salsas were always tangier, juicier, and more flavorful than their jarred counterparts. Of course, it wasn’t long before I started making my own at home, and this easy pineapple salsa recipe is one of my favorites. With just 7 ingredients, it couldn’t be simpler to make. Delectably sweet, spicy & juicy, it’s the perfect topping for grilled veggies (or grilled meats, if you’re not vegetarian) and all sorts of Mexican-inspired dishes. I hope you love it as much as I do!
Pineapple Salsa Recipe Tips
Want to make the best pineapple salsa out there? Check out these tips before diving into the recipe!
- Small pieces are your friends. Be sure to chop all the fruit and veggies in this recipe finely – it may seem time-consuming, but it has a huge payoff, as it really allows their flavors to mix & meld, and you get a little of everything in each bite.
- Using leftover (or pre-cut) pineapple will save you time. This recipe calls for just 2 cups of pineapple, so it’s a great one to make when you have leftover pineapple in the fridge. If you don’t, buy pre-cut pineapple to make this recipe quick & easy. Or break down a whole pineapple and freeze the leftovers to make avocado smoothies for breakfast!
- Make it to your taste! This recipe is fun & flexible, so make it how you like it! Add more jalapeño if you want it spicier or extra lime if it’s not tangy enough. Try adding red bell peppers for crunch, or stir some mango into the mix. Alternatively, check out my mango salsa, my peach salsa, or my kiwi salsa verde for more fruity salsa ideas!
What to Serve with Pineapple Salsa
I first made pineapple salsa for these stuffed peppers, and I’ve been in love with it ever since. You can find it in the recipe for these nachos or this burrito bowl, but it would also be excellent with any of these dishes:
- Rainbow Veggie Fajitas
- Vegetarian Tacos with Avocado-Tomatillo Sauce
- Cauliflower Rice Burrito Bowl
- Stuffed Poblano Peppers
- Jamaican Jerk Vegan Tacos (in place of the mango salsa)
Even better, top it onto a DIY-burrito bowl with cilantro lime rice, veggies, black beans, and guacamole or serve it on its own with plenty of tortilla chips and margaritas to drink!
The salsa will keep well in the fridge for up to a week, so prep it ahead and top it onto salads, bowls, tacos, and more all week long!
If you love this pineapple salsa recipe…
Make sure to try my tomatillo salsa, pico de gallo, or cilantro lime dressing next!
Pineapple Salsa
Ingredients
- 2 cups diced fresh pineapple
- ¼ cup diced red onion
- ½ jalapeño pepper, diced
- Juice and zest of 1 lime
- ½ cup chopped fresh cilantro
- 1 garlic clove, minced
- ¼ teaspoon sea salt
- Tortilla chips, for serving
Instructions
- In a medium bowl, combine the pineapple, red onion, jalapeño, lime juice and zest, cilantro, garlic, and sea salt. Season to taste and chill until ready to use.
- Serve with tortilla chips. Find additional serving suggestions in the blog post above.
Wonderful salsa. It is a refreshing change from tomatoe salsa. I made it with canned pineapple tidbits, it worked out well.
Plantains, Black beans and pineapple salsa
I have a friend who is nightshade intolerant – hence no jalapeño. Would it completely ruin this recipe to not use the jalapeños?
Hi Julie, not at all! You could just skip it or add a little diced cucumber for crunch or a pinch of chili powder for heat (if that works for your friend). Hope you enjoy!
This is such a delicious recipe! My guests weren’t sure about the idea of on pineapple salsa but they absolutely loved it and have requested that I make it again for tomorrow 🙂 Thank you so much for an amazing recipe!
Delicious recipe! I ate it straight out of the bowl; it was so good. Will definitely make it again.
I’m so glad you loved it, Amy!
Very simple and delicious. Used to top blackened mahi mahi tacos. ❤️??
Hi Melissa, I’m so glad you enjoyed the salsa!
Crowd favourite. I have made this a few times now and it is a winner each time
I’m so glad it’s been a hit!
Is there a good substitute for the cilantro, or can I just leave it out? A couple of us are not cilantro fans…
Hi Gary, you can skip it, or for a different flavor profile, you could substitute fresh basil. Hope you enjoy!
I recently made this salsa to top Hawaiian poke bowls (made with salmon, rice and veggies). This recipe worked very well on the bowls and everyone was raving about the flavours. Leftovers were quickly scooped up with tortilla chips the next day.
Hi Carla, I’m so glad it was a hit!
I have made this recipe three times. Today it is for coconut shrimp tacos. It is fast and simple and soooo pretty-licious. My Costa Rican pineapple was a bit tart so I added some jalapeno simple syrup I keep on hand for margaritas. Is Taco Thursday a thing? Who cares .. I am celebrating.
I’m so glad it’s become a favorite!
Can this salsa be canned?
Hi Laurie, no it’s meant to be fresh. I’d search specifically for a salsa recipe that works for canning, there would probably be some preserving ingredients added.
I made 4 versions of this with varying heat levels of peppers and it all turned out awesome! The ratios of flavors in this recipe are perfect.
I’m so glad you’ve loved it!
This salsa is fantastic. I made it to go with pork belly tacos. My husband said it’s the best salsa he’s ever tasted. Thank you for the recipe!
I’m so glad you both loved it!
Love pineapple salsa with grilled salmon!
This page is a must for all ages ! Many great taste and many recipes are easy-to-use with low prep time.
Thank you
Can I make this the day before – I’ve made it before and loved it
Yep! The salsa keeps well for several days in the fridge.
Your tips are amazing! IT is very helpful Article.
Wow you have expanded my snacking list. I usually focus on guacamole but now I want to expand on salsa. I appreciate your variety of salsas. The small prep time is appealing. Thank you for being a resource to your readers.
Sounds yum. I’d replace the cilantro with mint though.
What excellent use of pineapple!