Pineapple Salsa

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By: Jill Mills Posted: Apr 10, 2024

This fresh Pineapple Salsa recipe is perfect for summer and wonderfully balanced with sweet bell peppers and spicy jalapeno. Perfect with tortilla chips or served over fish, pork, or tacos.

Fresh Pineapple Salsa Recipe

I love salsa. It’s a versatile condiment that pairs so well with a lot of different foods. Plus, there are so many salsa recipes out there! This Mexican pineapple salsa is one of my favorites because it elevates traditional salsa with a delightful tropical twist. It also contains mango giving it even more tropical flair. The flavor of the pineapple and tomatoes is a great combination. I like to add diced bell peppers and red onion for added sweetness and crunch since the pineapple has a hint of tartness. Fresh jalapeno adds a little heat to take this pineapple salsa to the next level. Make it for your next BBQ and there won’t be any leftovers!

Why You’ll Love This Pineapple Salsa

• Easy to Make: The prep only takes about 15 minutes. There’s no cooking involved so you can make it easily whenever you like!
• Great any time: I love this recipe during the summer but you can enjoy it all year round.
• Delicious dip or topping: Enjoy with chips or add to your favorite dish — there’s no wrong way to eat this pineapple salsa.

What You’ll Need

These are all of the ingredients you’ll need to make this pineapple salsa recipe. It’s mostly fresh produce!

• Pineapple: This recipe calls for one fresh ripe pineapple. I like to use the pineapple shell as a serving bowl because it looks so cute! If you are not serving the salsa immediately, I recommend that you use a regular serving bowl instead. 
• Mango: The sweetness of the mango complements the pineapple so well. Cutting a mango can be tricky so I included directions for that below. 
• Bell peppers: I use red and either orange or yellow for the second pepper. Green peppers aren’t as sweet so that’s the only color I would skip. Use any combo of the other three that you like. 
• Tomatoes: The firmness of Roma tomatoes holds up well in this recipe. I remove the seeds so the salsa isn’t watery.
• Cilantro: I add some to the pineapple salsa and reserve extra for a colorful garnish on top.
• Red onion: The flavor of red onion is much milder compared to yellow or white so it doesn’t compete with the fresh fruit.
• Jalapeno: Remove the seeds and membranes to tone down the heat. If you love spice, leave them in!
• Lime juice: Use fresh or bottled if you have it!
• Seasonings: Simple salt and pepper brings the flavors of all of the other ingredients together.

How to Make Pineapple Salsa

There are all of the steps you will need to make this delicious and fresh pineapple salsa.

• Prepare the pineapple bowl. Set the pineapple stem side up, cut ⅓ of the pineapple off and set it aside. Carefully glide the edge of the knife in between the fruit and shell of the pineapple. Cut a criss-cross design and remove the pineapple chunks.
• Cut the pineapple. Dice the pineapple into ¼ -½ inch pieces. Add to a large mixing bowl.

• Slice the mango. Carefully slice the mango vertically down the center. Using the knife, cut a criss-cross pattern into each half and carefully remove the pieces from the skin. Place the mango in the bowl with pineapple.
• Prepare bell peppers. Core, seed, and dice the bell peppers into ¼  -½  pieces and add to the fruit. 
• Seed tomatoes. Remove the seeds from the tomatoes and dice. Add to the bowl as well. 
• Cut onion. Dice the red onion and add to the salsa.
• Dice jalapenos. Remove the seeds and membranes and finely dice.
• Add lime juice. Squeeze two limes or add 4 tablespoons of fresh lime juice to the bowl.

• Season. Sprinkle a little salt and pepper to taste.
• Mix. Add chopped cilantro and toss all of the ingredients until combined.
• Serve. Transfer to the pineapple shell and garnish with more cilantro. Enjoy!

What to Serve With Pineapple Mango Salsa

• Serve this pineapple salsa over seafood like Oven Baked Salmon or poultry like Grilled Chicken Skewers.
• This recipe is the perfect topping for tacos. Try it with Spicy Shrimp Tacos and Carne Asada Tacos.
• Scoop with Tortilla chips as a snack or appetizer!

Storage Directions

Place leftover pineapple salsa into an airtight container. Store in the refrigerator for up to 3 days. The juices may settle so give it a good stir before serving.

More Salsa Recipes to Try

• Peach Salsa Recipe
• Mango Salsa
• Homemade Salsa Recipe
• Weight Watchers Salsa
• Fruit Salsa with Cinnamon Tortilla Chips

5 from 1 vote

Pineapple Salsa

This fresh Pineapple Salsa recipe is perfect for summer and wonderfully balanced with sweet bell peppers and spicy jalapeno. Perfect with tortilla chips or served over fish, pork, or tacos.

Servings: 5

Prep: 15 minutes mins

Total: 15 minutes mins

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Ingredients

  

1x2x3x

• ▢ 1 whole pineapple
• ▢ 2 cups pineapple diced
• ▢ 2 mangoes diced
• ▢ 1 cup red bell pepper diced
• ▢ 1 cup yellow or orange bell pepper diced
• ▢ 1 1/2 cups Roma tomatoes seeded and diced
• ▢ 1/3 cup cilantro coarsely chopped, plus extra for garnish
• ▢ 1/4 cup red onion diced
• ▢ 1 jalapeno seeded and diced
• ▢ 4 tablespoons lime juice fresh, or bottled
• ▢ 1/4 teaspoon black pepper
• ▢ 1/8 teaspoon salt

Instructions

• To prepare the pineapple bowl for serving: Set the pineapple vertical with the stem facing upward. Take a sharp knife and start at the top near the front part of the stem, slice 1/3 of the pineapple off, set aside.
• With the larger portion of the pineapple, use a sharp knife around the inside ridge of the pineapple shell to separate the shell from the fruit.
• Then make several cuts downward from top to bottom and side to side using a criss cross method.

  *You do not need to remove ALL of the pineapple with this first pass. Once you remove the bigger chunks, you can go back to clean out the smaller pieces with a metal spoon.

  *Be careful to NOT cut all the way down and through the bottom of the shell or your bowl will leak!
• Dice the pineapple pieces into ¼ – ½ inch pieces and place into a large mixing bowl.
• Take each mango and set it vertically on its end. Take a sharp knife and cut down just to the outside of the center of the fruit. Try to not scrape the long flat pit on the inside. Repeat on the other side, so you have two halves and one smaller piece with the center. Use the knife to carefully slice down to the skin and make a crisscross pattern across the entire oval half. Push on the skin side of the mango and this will make the diced pieces easy to slice away from the skin.
• Add the mango pieces to the pineapple.
• Core the peppers, remove seeds and stem, dice into ¼ – ½ inch pieces and add to the mixing bowl with the pineapple and mango.
• Remove the seeds from the tomatoes, dice into ¼ – ½ inch pieces and add to the same bowl.
• Dice the onion into the same size pieces and add to the bowl.
• Remove the stem and seeds of the jalapeno, dice into the same size pieces and add to the bowl.
• Stir to mix these ingredients together.
• Take two limes (or however many you may need to extract 4 Tablespoons), roll them on the counter, cut in half, and squeeze out 4 Tablespoons of juice and add to the bowl. *Make sure to remove any seeds.
• Add the salt and pepper to the bowl.
• Coarsely chop the fresh cilantro. *You may use the stems and leaves of the cilantro and the whole thing has a nice flavor!
• Add to the bowl and mix. Spoon the salsa directly into the pineapple shell and serve!

Last Step:

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Notes

• If using the pineapple “bowl”, it is best used the day you prepare the salsa as after a few hours it will become soggy.
• You can serve the remaining salsa on the side with a regular bowl.
• You can eat this salsa as an appetizer served with tortilla chips OR it’s also delicious served on top of grilled chicken or fish.
• This salsa can set out for a few hours or also be covered and stored overnight. This will allow the flavors to develop further. 
• Make sure to give the salsa a good stir after sitting to remix the flavors.
• Garnish with additional fresh cilantro.

Nutrition

Calories: 111kcal | Carbohydrates: 28g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 66mg | Potassium: 482mg | Fiber: 4g | Sugar: 22g | Vitamin A: 2567IU | Vitamin C: 117mg | Calcium: 32mg | Iron: 1mg

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