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HomeRecipesSalsas

Easy Pineapple Salsa

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By: IsabelPosted: 5/13/19

This post may contain affiliate links. Read my disclaimer.

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This Pineapple Salsa only requires 6 ingredients and takes 15 minutes to make. It’s the perfect appetizer to serve with tortilla chips and is delicious on tacos and grilled meat! (gluten free, paleo, vegetarian, vegan)

Pineapple salsa in a grey bowl  served with a platter of tortilla chips.

Is there anything better than eating some pineapple salsa and having friends over for a beer in the backyard? Not in my book!

I love getting together with friends and eating all the summer things like Juicy Chicken Kabobs with a big helping of Guacamole and some fresh Fruit Salsa with Cinnamon Chips for dessert.

Now it’s time to add this pineapple salsa to my summer favorites list because a) it only takes 15 minutes to throw together and b) it works well as an appetizer with chips or can be paired with grilled meats and tacos!

I typically already have most of the ingredients I need in my kitchen, which makes this recipe one of my go-to summer salsas.

Pineapple Salsa Ingredients

  • pineapple (fresh is best, but you could also use canned if you’re in a pinch)
  • plum tomatoes
  • cilantro
  • red onion
  • lime juice
  • jalapenos
Diced pineapple on a light wooden cutting board.

I’ve served this salsa to friends and family on multiple occasions and it’s been a total hit every time. What’s not to love about fresh fruit paired with Mexican flavors?

How to make easy pineapple salsa

Add diced pineapple, tomatoes, red onions, jalapenos, cilantro, lime juice and salt into a large bowl. (photos 1-4)

Toss to combine. (photo 5)

Step by step photos of how to make pineapple salsa.

I usually serve it with some tortilla chips because I’m not the best planner, but if you’re having a barbecue or fun summer party, here are a few ways to use it!

What to eat with pineapple salsa

  • Homemade Tortilla chips or Baked Tortilla Chips
  • Grilled meats like Carne Asada or Easy Beef Skewers
  • As a salsa on Pork Carnitas Tacos, Chicken Carnitas Tacos and Tacos Al Pastor

Or you can just eat it by the spoonful. I’ve been known to do that.

Pineapple salsa in a bowl with a tortilla chip scooping some out.

Tips and Tricks

Make sure to dice the pineapple into bite sized pieces that are small enough to scoop with tortilla chips.

This salsa is fairly mild. To make it spicier, I recommend adding in a minced serrano pepper. To tone down the spice, remove and discard the ribs and seeds of the jalapenos.

This pineapple salsa will keep in the fridge for up to 5 days in an airtight container.

More salsa recipes you’ll love

  • 5-Minute Fresh Homemade Salsa
  • Easy Salsa Verde
  • Peach Strawberry Salsa

I hope you love this recipe as much as I do! To get more easy Mexican recipes delivered straight to your inbox, sign up for my weekly email newsletter. You can also follow me on Facebook, Instagram and Pinterest!

Recipe

4.29 from 21 votes

Easy Pineapple Salsa

Serves: 6 servings
Print
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Pineapple salsa in a bowl surrounded by tortilla chips.
Prep: 15 minutes
Total : 15 minutes
This Pineapple Salsa only requires 6 ingredients and 15 minutes to make. It’s the perfect appetizer to serve with tortilla chips and is delicious on tacos and grilled meat!

Ingredients

  • 1 medium pineapple, diced (about 4 cups)
  • 4 plum tomatoes, diced (about 1 1/2 cups)
  • 4 jalapenos, diced
  • 1/4 large red onion, diced (about 1/2 cup)
  • 1/2 cup minced cilantro
  • 1 lime, juiced (about 2 tablespoons)
  • salt, to taste

Instructions

  • Add all ingredients to a large bowl. Toss to combine.
  • Taste and season with more salt, if necessary. Serve immediately or refrigerate until chilled, about 2 hours.

Isabel’s Tips:

Make sure to dice the pineapple into bite sized pieces that are small enough to scoop with tortilla chips.
To adjust the spice level, leave in the ribs and seeds of the jalapenos if you prefer it slightly spicy, or remove and discard them if you’re sensitive to spicy. If you want the salsa on the definite spicy side, add in a minced serrano pepper.
Store the pineapple salsa in an airtight container in the fridge for up to 5 days.

Nutrition Information

Serving: 1/6th of recipe Calories: 70kcal (4%) Carbohydrates: 15g (5%) Protein: 2g (4%) Fat: 0g Saturated Fat: 0g Polyunsaturated Fat: 0g Monounsaturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Sodium: 206mg (9%) Potassium: 182mg (5%) Fiber: 4g (16%) Sugar: 8g (9%) Vitamin A: 850IU (17%) Vitamin C: 132.8mg (161%) Calcium: 20mg (2%) Iron: 0.9mg (5%)
Author: Isabel Eats
Course:Salsa
Cuisine:Mexican
Pineapple salsa in a bowl surrounded by tortilla chips.
Did you Make my Easy Pineapple Salsa?Leave a comment below and tag @isabeleats on social media!
@isabeleats

This recipe was first published in March 2018 and has been updated with new photos and more content.

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  • Mexican Tacos Al Pastor made with sweet, tangy and smokey marinated pork grilled to perfection and served with fresh pineapple. The best summer tacos!
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  • This Fresh Cucumber Salsa is quick and easy to make! Ready in only 15 minutes, this healthy salsa is the perfect topping for tacos, enchiladas and grilled meats.
    Fresh Cucumber Salsa
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  • Made with baked corn tortillas covered in salsa verde and topped with sunny side-up eggs, fresh cilantro, radishes and green onions, this Mexican Salsa Verde Chilaquiles Casserole is the perfect breakfast and brunch dish. It's also gluten free and vegetarian, woo woo!
    Mexican Salsa Verde Chilaquiles Casserole
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Recipe Rating:




  1. Roberta says

    Posted on 10/6 at 6:12 pm

    5 stars
    Made this on a whim tonight, to go with our Hawaiian chicken tacos. Was amazing! So simple and quick, but tasted far from it! Will definitely make on a regular basis! Actually used canned “crushed” pineapple, and added some fresh minced garlic. Was perfect for topping and scooping!

    Reply
    • Isabel says

      Posted on 10/7 at 7:49 am

      Love the idea of Hawaiian chicken tacos! Such a good idea for the salsa! Happy you enjoyed it, Roberta. Cheers!

      Reply
  2. Nancy says

    Posted on 5/23 at 8:23 pm

    5 stars
    Can you substitute mango for the pineapple?

    Reply
    • Isabel says

      Posted on 5/24 at 10:20 am

      Yes!

      Reply
  3. Pricilla says

    Posted on 3/21 at 11:22 pm

    5 stars
    Love it! Easy, fresh, budget friendly and delicious 😋

    Reply
    • Isabel says

      Posted on 3/23 at 12:32 pm

      Thank you, Pricilla!

      Reply
  4. Mai says

    Posted on 1/23 at 8:41 pm

    Would it be ok to omit the onion? How much would that affect the flavor?

    Reply
    • Isabel says

      Posted on 1/30 at 7:35 am

      Yes, you can definitely omit the onion. It can be too strong for some, so that should be okay.

      Reply
  5. april says

    Posted on 10/7 at 6:39 am

    Can you use canned pineapple and tomatoes?

    Reply
    • Isabel says

      Posted on 10/13 at 5:04 pm

      Hi April. I think you can use canned pineapples, just make sure you rinse and dry them before dicing them. However, I wouldn’t recommend using canned tomatoes. They can be very soft and not as fresh tasting, so I would use fresh tomatoes if you can.

      Reply
      • JoAnna Kauffman says

        Posted on 2/28 at 10:13 am

        I have found petite diced tomatoes to be just as good as fresh tomatoes.

        Reply
  6. Alma says

    Posted on 7/6 at 6:54 pm

    Has wanybody tried adding cucumber diced?

    Reply
  7. Angela says

    Posted on 6/21 at 9:12 am

    Approximately how many cups or servings did this recipe make? Thinking of making it for a work luau pot luck

    Reply
    • Isabel says

      Posted on 7/10 at 5:39 pm

      It makes about 6 servings.

      Reply
  8. Minty says

    Posted on 6/17 at 3:16 pm

    This salsa is really good but needs a lot more pineapple. I used 1 cup, not 1/4 cup that the recipe calls for . Also, unless you have a sous chef, this recipe takes about an hour to make, NOT 15 minutes!!! I don’t know about you, but I can’t possibly dice all those ingredients so fast.

    Reply
    • Becky says

      Posted on 12/11 at 9:10 pm

      A helpful tool is an alligator chopper. I use it all the time to dice onions, peppers, tomato, and potatoes.

      Reply
      • Ginger says

        Posted on 4/7 at 3:56 pm

        The recipe calls for 2 1/2 cups of diced pineapple or 1/4 of the whole pineapple fruit, not 1/4 cup

        Reply
  9. G says

    Posted on 6/7 at 1:27 pm

    Can you make this recipe ahead of time and let it sit (like maybe the day before)?

    Thanks!

    Reply
    • Isabel says

      Posted on 6/14 at 5:41 pm

      Absolutely! It should last in the fridge for about a week to a week and a half.

      Reply
  10. Scott Korb says

    Posted on 10/18 at 5:40 pm

    Nutrition Facts for we diabetics. Please please please.

    Reply

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A first-generation Mexican American who loves to cook! Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist! Read More

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