Make this pineapple mango salsa recipe a new summer staple featuring ripe mango, pineapple, and jalapenos.

Prep Time15

Total Time45

Servings

If sunshine had a flavor, this pineapple mango salsa would be it. Sweet, juicy mango and pineapple bring the tropical vibes, while red onion, lime, and jalapeño keep things zesty and bright. It’s the kind of salsa that instantly perks up tacos, grilled chicken, or a simple bowl of chips. Bonus? It’s ridiculously easy to throw together and makes everything taste like summer.

Pineapple mango salsa served in a pineapple half, with a spoon ready to scoop. Bright, juicy ingredients like mango, pineapple, red onion, and red bell pepper are clearly visible. "Pineapple Mango Salsa" text and a graphic pineapple icon are overlaid on the image.

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Pineapple Mango Salsa Ingredients

Pineapple Mango Salsa raw ingredients that are labeled

Ingredients You’ll Need

2 cups of diced fresh pineapple,
2 cups of diced fresh mango (3 mangos)
1 cup of diced red bell pepper (1 large red pepper)
1 cup of diced red onion ( ½ large red onion)
Finely diced jalapeno (stem, ribs, and seeds removed)
⅓ cup of chopped fresh cilantro
¼ cup of freshly squeezed lime juice (3 limes)
¼ teaspoon of kosher salt

Ingredient Tips and Swaps

🍍 Short on time? Grab pre-peeled, cored pineapple from the produce section.
🥫 Using canned fruit? It works, but expect a softer texture.
🧅 Too much bite from red onion? Swap for sweet onion or shallots.
🌶️ Want less heat? Remove the seeds and ribs from the jalapeño before dicing.
🌿 Cilantro not your thing? Use fresh parsley or toss in a bit of chopped mint.
🍋 No fresh lime? Bottled lime juice works in a pinch; lemon can sub.

🚫 Avoid overripe fruits, as they tend to release more juice.

Controlling Jalapeño Heat

For less heat, slice the jalapeño in half and scrape out the seeds and white ribs—they pack most of the spice. Finely dice what’s left for that fresh jalapeño flavor without the burn.

Tip: Wear gloves if you’ve got sensitive skin or any cuts, and always wash your hands well after handling jalapeños—especially before touching your face.

Too spicy? Add more mango or pineapple to mellow it out, or serve with a dollop of yogurt or sour cream to cool things down.

How To Make This Pineapple Mango Salsa Recipe

Be sure to dice the pineapple and mango as uniformly as possible, as well as dice the red bell pepper and the red onion uniformly as well.

pineapple, mango, bell peppers, onion, jalapeno, and cilantro added to a bowl

Ensure the diced fruits and vegetables are well-drained before mixing, and avoid overmixing to retain their natural juices.

lime and salt stirred with the salsa ingredients

Cover and chill in the refrigerator for 30 minutes. Stir the salsa before you are ready to serve.

How To Serve

Keep it simple and pair this pineapple mango salsa with crispy tortilla chips for an appetizer that disappears fast.

Overhead view of pineapple mango salsa served two ways—neatly in a white bowl for everyday meals, and creatively in a hollowed-out pineapple shell for parties. Text overlays highlight both serving options.

Top grilled chicken or pork tenderloin with a generous scoop of salsa that complements proteins perfectly.

Serve the pineapple-based salsa as a topping for shrimp tacos or fish tacos, along with our guacamole.

Create a refreshing salsa-topped salad by mixing the pineapple mango salsa with greens, avocado, and grilled shrimp.

How To Store

Pineapple mango salsa keeps well in the fridge for up to two days. Store it in an airtight container and give it a quick stir before serving. The flavors actually get better after a few hours, but the fruit will soften over time.

Not freezer-friendly—the texture turns mushy. Best enjoyed fresh!

Close-up of a hand dipping a tortilla chip into colorful pineapple mango salsa served in a pineapple shell, showing vibrant chunks of fruit, red onion, and herbs.

This pineapple mango salsa is proof that fresh ingredients and a few minutes are all you need. No cooking, no fuss—just chop, toss, and watch it disappear before dinner’s even ready.

More Light Appetizer Recipes

Pineapple Mango Salsa

5 from 1 vote

Make this pineapple mango salsa recipe a new summer staple featuring ripe mango, pineapple, and jalapenos.

Prep Time 15

Total Time 45

Servings

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Ingredients

2 cups diced fresh pineapple (3 mangos)
2 cups diced fresh mango
1 cup diced red bell pepper (1 large red bell pepper)
1 cup diced red onion (½ large red onion)
Finely diced jalapeno (stem, ribs, and seeds removed)
⅓ cup chopped fresh cilantro
¼ cup freshly squeezed lime juice (3 limes)
¼ teaspoon kosher salt

Instructions

Add the diced pineapple, mango, red bell pepper, red onion, finely diced jalapeno, and chopped fresh cilantro to a large mixing bowl (4-5 quarts).
Pour the fresh lime juice and kosher salt over the fresh fruit and vegetables. Stir to completely coat and combine the salsa ingredients. Cover and chill in the refrigerator for 30 minutes. Stir the salsa before you are ready to serve.

Notes

Be sure to dice the pineapple and mango as uniformly as possible, as well as dice the red bell pepper and the red onion uniformly as well.
If you have sensitive skin or if you have any cuts on your hands, wear disposable gloves when you are preparing the jalapeno. Also, be sure to scrub your hands well after preparing the salsa before touching your face or eyes.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Sian Cox Photographer
Lexus Monroe Editorial Assistant
Teresia Shrum Recipe Developer

Pineapple Mango Salsa