Pineapple Salsa Recipe
This fruity pineapple salsa recipe adds juicy bursts of flavor to any taco night. It’s sweet, tangy, and perfectly spicy for an addictive bite. With red onions, tomatoes, and lots of jalapeños, this salsa also turns your dinner into a fresh and colorful Mexican fiesta.
This pineapple salsa recipe is a tropical twist on classic salsas like my Restaurant-Style Salsa, so it’s perfect for Mexican dishes that need a touch of fruity brightness. I added icy parsley to this version, but my Pineapple-Cilantro Salsa is just as good!
This simple recipe is flavor paradise in a bowl with sweet tomatoes, crunchy onions, jalapeños, and tangy lime juice. You’ll be piling it on your tacos or even enjoying it by the spoonful.
Easiest Ever Pineapple Salsa
This homemade pineapple salsa recipe will be your new go-to condiment for nights when you’re craving Mexican food. Here’s why you’ll love it.
- Great for weeknights. Serve it with corn chips, or add it to your favorite tacos and gorditas for the perfect bite.
- Mexican-inspired. This spicy tropical salsa with tomatoes and lime juice is inspired by coastal Mexican flavors and ingredients.
- Versatile. Add jicama, fiery habaneros, and even a bit of honey depending on what you’re craving.
- Beginner-friendly. This recipe is practically fail-proof. All you need to do is toss the ingredients together!
Notes on Ingredients
This easy recipe is a combination of sweet, juicy, herby, and spicy flavors. You can find exact ingredient quantities in the recipe card at the bottom of the post.
- Pineapple – Queen and Honeyglow are my favorite varieties because of their sweetness.
- Parsley – It must be fresh. Remove yellow stems and leaves to prevent bitterness.
- Tomatoes – Don’t use canned tomatoes. Halved or quartered cherry tomatoes are a good swap.
- Lime juice – Lemon juice works too.
- Salt and pepper – Kosher salt and freshly cracked black pepper are best.
- Onion – I prefer red onion for a pop of color, but white onion is a great substitute.
- Jalapeño – Leave the seeds if you like extra spicy salsa.
Tips & Variations
This tangy pineapple salsa recipe is super easy to make. Here are some of tips and variation ideas:
- Let the flavors concentrate. This recipe gets better with time, it’s even better after 1-2 days.
- Choose the right knife. Reduce prep time by using a sharp chef’s knife to chop up the pineapple and veggies. Blunt knives are dangerous to work with and also make the prep work longer.
- Extra crunch. Mix 1/2 cup diced jicama or celery into the salsa for more crunch.
- Make it spicier. Turn this into a Baja-style salsa by swapping the jalapeño for finely chopped habaneros.
- Go extra fruity. Add 1/4 cup diced strawberries to the recipe to create a pineapple-strawberry salsa variation.
- Sweeten it up. Swap half of the lime juice for orange juice and stir 1/2 tablespoon honey into the salsa for a sweet-and-savory bite.
- More veggies. Stir in 1/4-1/2 cup diced bell peppers, thinly shredded purple cabbage, or cucumber to help clean out the fridge and add more flavor.
Ways to Use It
This pineapple salsa recipe is great with your favorite Mexican recipes. I love it on my Sweet Potato and Black Bean Tacos, Jackfruit Tacos, Soyrizo, and Crispy Zucchini Tacos. My Gorditas, Tlacoyos, and even Birria Pizza go well with it too. You can also serve it as an appetizer with corn chips.
How to Store Homemade Salsa
Refrigerate it in an airtight container for up to 4 days. Keep it away from desserts and foods with subtle flavors to prevent them from absorbing the salsa’s odor. Enjoy it straight out of the fridge.
More Salsa Recipes to Try
Pineapple Salsa Recipe
Ingredients
- 3 cups diced pineapple, a whole pineapple (540g)
- 2 tablespoons chopped parsley
- ¾ cup diced tomatoes, (118g)
- 2 tablespoons lime juice, from freshly squeezed limes
- sea salt and ground black pepper to taste
- 1/4 cup finely chopped onion, (37g)
- 2-3 teaspoons chopped jalapeño, (24g)
Instructions
- Add all the ingredients to a bowl and toss with a spoon or spatula, throughly until all is incorporated. Feel free to add more lime juice and switch up any quantities. Optional, but let it set for at least 30 minutes for the onion bite to be gone and for the flavours to meld together. It’s even better with this air time. Enjoy!
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
This recipe is delicious!! We ate it with chips and dumped it over plain grilled chicken. It was delicious!!!
Such a perfect & refreshing summer side!! Little bit of sweet, salty, & spicy 🤩
This is fantastic! I made it tonight and subbed out fresh bell peppers from my garden instead of the tomatoes and it was so delicious. Thank you for this wonderful recipe, so refreshing and sweet with a nice kick.
We (my other half and I) made this recipe to go with your jerk sauce recipe, which we slathered onto some vegan chickn (Gardein I think) and created sort of an incredible Jamaican taco situation. The whole affair was so flavorful and delicious! This salsa was the perfect topping!