The BEST Pineapple Salsa Recipe

This Pineapple Salsa Recipe takes just 5 minutes to prep and pairs perfectly with various grilled meats, seafood, and tortilla chips of course!

Easy Pineapple Salsa Recipe

This pineapple salsa is one of my husband’s favorite summertime snacks. We aren’t huge chip eaters unless there’s salsa involved. We are pretty big fresh salsa fans, but the key word is FRESH.

We honestly never buy jarred salsa. Wait, not true. We really like that mango salsa from Costco, but who doesn’t? Compared to this pineapple salsa it’s just another dip.

We never used to make salsa. It was, in our minds, too much effort and it never turned out like we wanted it. That was such a mistake. We just needed to practice a few times, and in fact we needed to have one successful recipe to give ourselves a little self esteem boost. The more you play around in the kitchen the better you get!

What’s in Pineapple Salsa? 

Here’s what you’ll need to make this pineapple jalapeño salsa: 

• Fresh pineapple 
• Red onion
• Fresh cilantro
• Green bell pepper
• Red bell pepper
• Jalapeño
• Sea salt 
• Lime juice

How to Make Pineapple Salsa

Once you’ve got your pineapple diced up, just throw in red onion, diced red pepper, plenty of cilantro, lime juice and before serving, a dash of salt. If you add the salt too early it will pull extra liquid out of the pineapple.

How to Use Pineapple Salsa

Pineapple salsa is a great addition to many meals or snacks. Most meats pair really well with this pineapple jalapeño salsa, but especially those that pack a more umami flavor like beef or even pork along with all seafood. Mahi mahi, shrimp, and salmon are great examples or what goes with pineapple salsa.

We like to eat pineapple salsa with plain tortilla chips, served with steak tacos, alongside or on top of carne asada, or on any fresh salad. You could also make our CrockPot Copycat Cafe Rio Chicken and serve up this salsa in the salad instead of (or along with) a salad dressing and it’s so good!

Can You Freeze Pineapple Salsa?

I haven’t had horrible results freezing salsa, but it definitely changes the salsa as it will be more watery and mushy after being frozen.

How to Pick a Ripe Pineapple

1. Check the Color: Pineapple starts out a grey-ish green and turns more and more yellow on the outside as it ripens. The first thing to watch in the store is that outside color. However, the outside color doesn’t always prove a ripe pineapple, so this is a great start but number 2 is the MOST IMPORTANT.
2. Check the Smell: A ripe pineapple gives a slightly sweet, fruity fragrance, but don’t just smell the top, try the very bottom of the fruit.
3. Check the Feel: A ripe pineapple is slightly softer than an underripe pineapple. However, this isn’t like a peach, avocado or plum, you’re not going to be pressing clear into the fruit so the feel is the last thing you should test.

Tips for Making Pineapple Salsa

Pineapple salsa is really easy to make, but the key is in the pineapple. You need to find a perfectly ripe pineapple or let it get ripe on your counter (see tips above for picking out a ripe pineapple). 

For a spicier fresh salsa, leave the seeds in the jalapeño. For a milder salsa, remove the seeds before adding the diced jalapeño to the salsa. 

Note that fresh pineapple is a must in this recipe. Neither canned nor frozen pineapple has the right flavor or texture for making fresh salsa. 

More Easy Dip Recipes: 

• Restaurant-Style Homemade Salsa
• Fresh Homemade Salsa
• Cowboy Caviar Salsa
• Fruit Salsa and Cinnamon Sugar Chips
• Mango Salsa
• Cheesy Salsa Bean Dip
• Authentic Guacamole
• Cheesy Black Bean Dip
• Slow Cooker Taco Dip
• ALL OF OUR HOMEMADE DIPS! 

Recommended Products

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.