Pineapple Salsa
Juicy and sweet with heat from fresh jalapeños, this easy pineapple salsa is a vibrant dip for chips or topping your favorite dishes. It’s packed with flavor using minimal ingredients.
At my house, chips and salsa are a staple snack. We’re frequently rotating through different flavors and spice levels, smooth and chunky textures, and all sorts of featured ingredients.
Right now I’m loving pineapple salsa for both snacking and topping chicken tacos. Similar to my fruit salsa featuring watermelon and mango, this chunky no-cook salsa is juicy with just a touch of heat.
I love how simple this salsa is. It’s so fresh and bright, it’s the perfect swap for traditional tomato salsa!
Ingredients for pineapple salsa
This is just an overview. For full measurements and step-by-step instructions, scroll down to the printable recipe card, or use the button on the right.
You’ll need:
- Pineapple chunks
- Jalapeño peppers
- Red onion
- Cilantro
- Salt and pepper
Make sure you are using canned pineapple in juice, not in syrup. You can also use fresh pineapple, but canned is much easier! If you prefer a more juicy, uniform salsa, use crushed pineapple instead of chunks.
Want to use a fresh whole pineapple? Follow these tips on Good Housekeeping for how to cut a pineapple.
If you want to make the salsa spicier, you can swap one or both for serrano peppers. Or, add a dash of ground cayenne pepper to the salsa.
How to make this recipe
Drain the pineapple, letting the juice capture into a liquid measuring cup or bowl. Save it to make a pineapple mimosa or enjoy on its own.
If you like, roughly chop about half of the pineapple chunks so you have a variety of pieces in the salsa.
Remove the stems from the jalapeños. Remove the seeds for a less spicy salsa, or keep them in if you want it hotter. Dice the peppers, and dice the red onion.
Combine the pineapple, jalapeños, red onion, and cilantro in a bowl. Add salt and pepper to taste. Don’t forget to take into account the salt of what you’ll be serving it with—some tortilla chips are extra salty!
Serve immediately, or transfer to an airtight container and chill until ready to eat.
Storage and Use
Keep this salsa in an airtight container in the refrigerator for up to 3 days.
As the salsa rests, the flavor will deepen, and the pineapple will release more juices. If you plan to use it for a topping on a dish like baked mahi mahi or grilled meat rather than a dip, I recommend using it immediately.
Please note this salsa recipe is not to be used for canning. Refrigerator only!
Pineapple salsa doesn’t freeze well due to the high water content, so make just enough that you plan to use within a few days.
You’ll love this fresh pineapple salsa recipe for snacking on this summer!
Pineapple Salsa
Ingredients
- 20 ounces pineapple chunks in juice
- 2 jalapeños stem removed, seeded, and diced
- 1/4 cup diced red onion
- 2 tablespoons chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Drain pineapple in a colander set over a bowl, reserving juice for another use. You should have about 1 3/4 cups fruit and 1 cup juice. If you like, roughly chop about half of the pineapple to have a mixed texture.
- Transfer the pineapple to a bowl. Add the diced jalapeño, onion, and cilantro. Mix well, then add salt and pepper to taste, keeping in mind how you plan to serve it. Use less salt if serving with salty chips, or more if serving on grilled meat.
- Serve immediately, or cover and chill until ready to eat. The salsa will get juicier as it sits; simply stir it back up to incorporate.
Notes
- Makes about 2 cups.
- For a hotter salsa, leave the seeds in the jalapeños or swap with serrano peppers.
Nutrition
Nutrition information is an estimate based on online calculators and provided as a courtesy. Any nutritional information should be used as a general guideline only.
