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Pineapple Salsa

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overhead shot of Pineapple Salsa with chips on a serving platter
Hot summer days just got even better with this juicy pineapple salsa packed with plenty of fresh ingredients, perfect for an easy appetizer.
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Table of Contents
  1. Pineapple Salsa Ingredients
  2. How to Make This Pineapple Salsa Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This pineapple salsa is the perfect appetizer for your next party! The sweetness of the pineapple pairs perfectly with the freshness of the tomatoes, onions, and the spicy jalapeño peppers, and you’ll love the refreshing flavor of the cilantro that finishes this delicious dish perfectly.

close up shot of Pineapple Salsa with a chip

Pineapple Salsa Ingredients

Pineapple Salsa raw ingredients that are labeled

You’ll need:

  • 3 cups fresh pineapple, small diced (from 1 whole pineapple)
  • 2 cups tomatoes, small diced (I used Roma tomatoes)
  • ½ cup red onion, small diced 
  • 2 tablespoons jalapeño pepper, seeded and finely diced
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup fresh lime juice
  • 1 tablespoon honey

PRO TIP:

You can buy the pre-peeled and cored whole pineapple from your produce department of the grocery store if you are not going to use fresh pineapple as your decorative bowl for serving. This will cut down on your prep time significantly as the pineapple prep is what takes most of the time in this recipe.

SUBSTITUTIONS AND ADDITIONS

CHIPS: I have found cinnamon-sugar tortilla chips at Trader Joe’s, Whole Foods, and Tostitos brands at my local grocery stores. If you have a recipe for homemade ones, those would also work great. This is a great sweet option to use as a dipping/scooping chip for this homemade salsa.

SPICE: You can adjust the spice level by increasing the number of jalapeño peppers in your salsa if you like it really spicy. You can also leave the seeds and veins in when dicing as they contain most of the heat of the jalapeño peppers.

TOMATOES: I used five Roma tomatoes, but you can use any flavorful, in-season tomatoes of your choosing. I suggest that if your tomatoes have a lot of seeds and pulp, you discard most of them and only use the flesh so that your pineapple salsa does not get too watery.

ONION: If you prefer a milder onion, you can use a yellow onion in place of the red onion in this chunky salsa recipe

How to Make This Pineapple Salsa Recipe

OUR RECIPE DEVELOPER SAYS

This easy pineapple salsa recipe will be gobbled up fast, and if you are making it for a crowd, we’d recommend you make a double batch.

STEP ONE: In a large bowl, add the cut pineapple, tomatoes, red onion, jalapeño, cilantro, salt, and black pepper.

pineapple, tomatoes, red onions, jalapeño, cilantro, salt, and pepper combined in a bowl

STEP TWO: In a small bowl, stir together the fresh lime juice and honey.

lime juice and honey stirred in a cup

STEP THREE: Pour the lime juice and honey mixture over the diced pineapple and vegetables. 

STEP FOUR: Stir to evenly combine all the ingredients.

PRO TIP:

​​For best results, the salsa should chill for 2 to 3 hours before serving to allow the flavors to meld together. Make sure to stir it before serving since any juice will collect in the bottom of the bowl.

ingredients stirred in a bowl

PRO TIP:

You can use your whole fresh pineapple as a decorative bowl for your pineapple salsa. There are a few tips if you want to use your pineapple as a bowl. 

1. You will need to cut your pineapple in half, lengthwise, making sure to off-center it when slicing. This will leave you with one half slightly larger than the other, and make sure that the larger half has the green leaves still intact. 

2. You will need a small, sharp, paring knife to cut along the inside edge, leaving about a ½-inch thick border. You will also want to slice the inside flesh into 4 to 6 smaller pieces (like a grid) to make it easier to scoop the flesh out. 

3. You can use a grapefruit scooping spoon or large soup spoon to gently scoop out the inside flesh of the pineapple. This is what you will use to chop into small pieces. Make sure to remove any of the tough core pieces from your diced pineapple. 

4. Your pineapple bowl will only hold about half of the total pineapple salsa recipe, so you will need to refill your pineapple bowl as the salsa gets eaten. You can store extras in a covered bowl in the refrigerator.

How To Serve

You can transfer the fresh salsa to a decorative serving bowl and serve alongside cinnamon sugar or plain tortilla chips for dipping. This also makes an excellent accompaniment to fresh grilled tilapia or even on top of tacos

Our fruit salsa with cinnamon chips is another recipe featuring fresh fruit that is perfect for serving at a summer BBQ. Add our grilled chicken breast to your menu for another entree to enjoy with this tasty salsa.

Storage

IN THE FRIDGE: You can store any excess pineapple salsa in an airtight container in the refrigerator for up to 3 days. This is a great make-ahead salsa as the flavors get better as they sit in the fridge.

IN THE FREEZER: We do not recommend freezing this pineapple jalapeño salsa. The fruit and veggies will turn into a soggy mess once thawed.

overhead shot of Pineapple Salsa in a bowl with a chip

If you’re a pineapple fan, you’ll love this pineapple salsa recipe. Sweet and tangy with a kick of heat, it’s perfect for serving as an appetizer or snack. Plus, it’s easy to make with simple ingredients, so you can whip up a batch whenever you need something delicious. 

FREQUENTLY ASKED QUESTIONS

Can I use frozen pineapple chunks in this recipe?

We wouldn’t recommend frozen pineapple in this easy recipe as it will be too runny and mushy. Fresh ripe pineapple is best in this salsa.

Can I freeze pineapple tomato salsa?

This fresh pineapple salsa recipe is best made fresh. The fruit and veggies will become mushy once thawed.

Can I make pineapple salsa in advance?

You can make this salsa in advance. While it sits in the fridge, it will have time for all of the delicious flavors to mingle together.

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overhead shot of Pineapple Salsa with chips on a serving platter

Pineapple Salsa

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Hot summer days just got even better with this juicy pineapple salsa packed with plenty of fresh ingredients, perfect for an easy appetizer.
Prep Time 20 minutes
Total Time 20 minutes
Servings 5

Ingredients
  

  • 3 cups fresh pineapple, small diced (from 1 whole pineapple)
  • 2 cups tomatoes, small diced (I used Roma tomatoes)
  • ½ cup red onion, small diced
  • 2 tablespoons jalapeño, seeded and finely diced
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup fresh lime juice
  • 1 tablespoon honey

Instructions
 

  • In a large mixing bowl, add the pineapple, tomatoes, red onion, jalapeño, cilantro, salt, and black pepper.
  • In a small mixing bowl, stir together the fresh lime juice and honey.
  • Pour the lime juice and honey mixture over the diced pineapple and vegetables.
  • Stir to evenly combine all the ingredients.

Notes

  • You can buy the pre-peeled and cored whole pineapple from your produce department of the grocery store if you are not going to use fresh pineapple as your decorative bowl for serving. This will cut down on your prep time significantly as the pineapple prep is what takes most of the time in this recipe.
  • This easy pineapple salsa recipe will be gobbled up fast, and if you are making it for a crowd, we’d recommend you make a double batch.
  • For best results, the salsa should chill for 2 to 3 hours before serving to allow the flavors to meld together. Make sure to stir it before serving since any juice will collect in the bottom of the bowl.
  • You can use your whole fresh pineapple as a decorative bowl for your pineapple salsa. There are a few tips if you want to use your pineapple as a bowl. 
  1. You will need to cut your pineapple in half, lengthwise, making sure to off-center it when slicing. This will leave you with one half slightly larger than the other, and make sure that the larger half has the green leaves still intact. 
  2. You will need a small, sharp, paring knife to cut along the inside edge, leaving about a ½-inch thick border. You will also want to slice the inside flesh into 4-6 smaller pieces (like a grid) to make it easier to scoop the flesh out. 
  3. You can use a grapefruit scooping spoon or large soup spoon to gently scoop out the inside flesh of the pineapple. This is what you will use to chop into small pieces. Make sure to remove any of the tough core pieces from your diced pineapple. 
  4. Your pineapple bowl will only hold about half of the total pineapple salsa recipe, so you will need to refill your pineapple bowl as the salsa gets eaten. You can store extras in a covered bowl in the refrigerator.

Nutrition

Calories: 85kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 470mg | Potassium: 307mg | Fiber: 3g | Sugar: 16g | Vitamin A: 637IU | Vitamin C: 67mg | Calcium: 26mg | Iron: 1mg
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