Pineapple Salsa

This easy pineapple salsa recipe brings finely chopped fresh pineapple, red bell pepper, red onion, and jalapeno together with a bit of fresh lime juice and a generous helping of chopped fresh cilantro. It takes just a few minutes to prepare, and it tastes so good. Enjoy it as a salad or appetizer. I love to serve it over freshly grilled pork, chicken, fish, tacos, or with crisp tortilla chips.

Why this recipe works

• Homemade salsa is so fresh. Bring nature’s bounty into the kitchen with this delicious salsa. There is nothing artificial here. Just all-natural goodness and flavor.
• Quick and easy is the name of the game here. Just a little chopping, mincing, and juicing. Even a new cook can master this recipe.
• It tastes delicious over chicken, fish, shrimp, eggs, grits, tacos, fajitas, and burrito bowls.
• If you love this salsa, you must try my Pico de Gallo, black bean and corn salsa, and mango salsa.

How to Make Pineapple Salsa

In a large bowl, combine the diced pineapple, red bell pepper, red onion, minced jalapeno, and cilantro. Drizzle with lime juice and toss to coat. Season with salt, pepper, and, if desired, a little ground ginger. Store in an airtight container in the fridge.

Helpful Recipe Tips

• If desired, use the outside of the pineapple as a serving dish. See here on How to Make a Pineapple Bowl.
• I can not recommend using canned pineapple with this recipe. After all, fresh pineapple is the star of the show here.
• Dice, chop, and mince everything into small pieces. You should get a little bit of everything in every bite.
• I do not recommend a food processor for this salsa. You will get a much better result with a sharp knife and cutting board, and less cleanup too.
• The jalapeño does not add much heat. With just a little patience and understanding, you too, can pick jalapeños that are flavorful, mild, and not so darn tooting hot. Look for the younger peppers that are smooth and green all over with no striations or blemishes. The young green peppers are less stressed and milder. Stay away from peppers with white lines, flecks, and red ones, as these peppers are older and hotter.
• Use any color of bell pepper that you like. I personally like the red ones with this recipe as they are sweeter.
• The ginger is optional, but I really think that it lends a nice gentle kick and fiery taste with a delicious aroma.
• Store leftovers in an airtight container in the fridge for up to 3 days.

What to Serve with Pineapple Salsa

• Grilled Chicken
• Baked or Grilled Fish
• Grilled or Sauteed Shrimp
• Chicken or Shrimp Tacos
• Cheese, Chicken, or Shrimp Quesadillas
• Scrambled Eggs or Omelettes
• Chicken, Beef, or Shrimp Fajitas
• Burrito Bowls

More salsa recipes

Mango Salsa

Salsa Verde

Peach Salsa

Pico de Gallo

Cranberry Salsa

Tomato Salsa

Fresh Pineapple Salsa

This tasty, quick, and easy Pineapple Salsa is great over grilled chicken, fish, shrimp, tacos, quesadillas, burritos, omelets, and turkey tenderloins. 

5 from 16 votes

Print Pin Rate

Course: side/other

Cuisine: American

Prep Time: 10 minutes minutes

Servings: 3 cups

Calories: 81kcal

Author: Beth Pierce

Ingredients

• 2 cups finely diced pineapple
• 1 small red bell pepper chopped
• ¼ cup minced red onion
• 2-3 tablespoons minced jalapeno
• ⅓ cup chopped fresh cilantro
• 1 lime juiced
• ¼ teaspoon sea salt
• ¼ teaspoon fresh ground black pepper
• ⅛ teaspoon ground ginger optional

Instructions

• In a medium bowl, combine the diced pineapple, red bell pepper, red onion, minced jalapeno, and cilantro. Drizzle with lime juice and toss to coat.
• Season with salt, pepper, and, if desired, a little ground ginger.
• Store in an airtight container in the fridge. 

Notes

• If desired, use the outside of the pineapple as a serving dish. See here on How to Make a Pineapple Bowl.
• I can not recommend using canned pineapple with this recipe. After all, fresh pineapple is the star of the show here.
• Dice, chop, and mince everything into small pieces. You should get a little bit of everything in every bite.
• I do not recommend a food processor for this salsa. You will get a much better result with a sharp knife and cutting board, and less cleanup too.
• The jalapeño does not add much heat. With just a little patience and understanding, you too, can pick jalapeños that are flavorful, mild, and not so darn tooting hot. Look for the younger peppers that are smooth and green all over with no striations or blemishes. The young green peppers are less stressed and milder. Stay away from peppers with white lines, flecks, and red ones, as these peppers are older and hotter.
• Use any color of bell pepper that you like. I personally like the red ones with this recipe as they are sweeter.
• The ginger is optional, but I really think that it lends a nice gentle kick and fiery taste with a delicious aroma.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 81kcal | Carbohydrates: 21g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 199mg | Potassium: 283mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1546IU | Vitamin C: 123mg | Calcium: 31mg | Iron: 1mg

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