Quick & Easy Fresh Pineapple Salsa

Quick & Easy Fresh Pineapple Salsa is a vibrant, tangy, and slightly spicy condiment that pairs perfectly with everything from fish tacos to grilled chicken.  This salsa is not only simple to make but uses easy-to-find fresh ingredients that bring the perfect balance of sweet, savory, and spicy to your table.

Looking for a crowd-pleaser? This quick & easy fresh pineapple salsa recipe is your ticket to fresh, vibrant flavor! Packed with the sweet tang of fresh pineapple, a spicy burst of jalapeno, and the bright flavors of lime and cilantro, this chunky salsa is a perfect appetizer with your favorite tortilla chips or accompaniment for so many meals. It’s a little sweet, a little zesty, and has just enough heat to keep things interesting. Whether it’s grilling season or a quick taco night, this fresh salsa is as versatile as it gets—pair it with my slow cooker Hawaiian Kalua pork recipe, grilled chicken, fish tacos, pork chops, shrimp skewers, or even spoon it over a warm bowl of rice and beans. Trust me, you’ll be making this on repeat whenever you can get your hands on fresh pineapple!

Need more appetizer ideas? Try my jalapeno bean dip! Or, try my homemade ranch dressing to dress fresh salads.

Ingredients

• Pineapple - The star of the show, a fresh whole pineapple, brings natural sweetness and a tropical flair.
• Red Onion - Red onion adds a crisp bite and color contrast.  Soak the chopped onion in cold water for 10 minutes to mellow its sharpness.
• Red Bell Pepper - This adds crunch and a slightly sweet flavor.  Dice the bell pepper small for an even texture in the salsa.
• Jalapeno Peppers  - The heat in this recipe comes from jalapeños. Remove the seeds and membrane for less heat, or leave them in for a spicier kick.
• Fresh Lime Juice  - The lime juice brightens the flavors and adds acidity.  Roll the lime on the counter before juicing to extract the most juice.  Stay away from the bottled stuff.  
• Salt - Essential for enhancing the flavors.  I recommend using sea salt but kosher salt works perfectly.  Adjust the salt to taste after mixing all the ingredients.
• Cilantro - Cilantro adds a fresh, herbal note to the salsa.  Always use fresh cilantro; dried cilantro lacks the vibrancy needed to compliment this super-fresh salsa.

See the recipe card below for quantities.

Instructions for Making Pineapple Salsa

1. Prepare the Pineapple: Cut the top and bottom off the pineapple. Stand it upright and slice away the skin, removing any “eyes” with a paring knife. Cut the pineapple into quarters, remove the core, and dice into small, even chunks (about 2 cups).

2. Step 2: Chop the Vegetables: Dice the red onion and red bell pepper into small, consistent pieces. Finely chop the jalapeños, removing the seeds and membranes for less heat if desired.

3. Step 3:Mix the Ingredients: In a large mixing bowl, combine the diced pineapple, red onion, bell pepper, and jalapeños. Squeeze the juice of 1 lime over the mixture and sprinkle with ½ teaspoon salt. Give it a good stir to combine. Finely chop the fresh cilantro and gently fold it into the salsa. Adjust the seasoning as needed.  Add more lime juice for brightness, salt for balance, or jalapeño for extra heat.

4. Step 4: Let It Rest: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to marry. Serve chilled or at room temperature with tortilla chips, grilled meats, or as a topping for tacos.

Tips for Perfect Pineapple Salsa

Balance the Heat and Sweetness:
Taste the salsa after mixing and adjust the jalapeños, lime juice, or salt to suit your preferences. A little extra lime juice can brighten the flavors, while an extra pinch of salt enhances sweetness and balance.

Dice Consistently for Balance:
Cut all the ingredients into evenly sized pieces, about the same size as the pineapple chunks. This ensures every bite has a harmonious mix of flavors and textures.

Let It Marinate:
After mixing, let the salsa sit for at least 30 minutes in the refrigerator. This resting time allows the flavors to marry and intensify, making the salsa taste even better.

Pineapple Salsa Substitutions & Variations

• Canned Pineapple: While canned pineapple can work in this salsa, the fresh, slightly firmer texture of raw pineapple creates a better mouthfeel and flavor contrast. If you're in a pinch or making a large batch for convenience, canned pineapple is a solid alternative.  Use canned pineapple packed in 100% juice, not syrup, to avoid an overly sweet and processed flavor.  Pineapple rings or chunks can be diced to match the size needed.  Do not use crushed pineapple. Drain the pineapple juice thoroughly and pat it dry with paper towels. Excess liquid can make the salsa watery. Adjust for acidity. Canned pineapple is often slightly sweeter and less tangy than fresh. Add a little extra lime juice to balance the flavors.
• Make it Mango Salsa: fresh diced mango or peaches can be used for a similar sweetness and tropical vibe.
• Onions: Use white onion for a milder flavor or shallots for a sweeter, more delicate taste.
• Bell Peppers: Orange or yellow peppers work well as a replacement for red bell peppers. Green peppers are an option but may taste less sweet.
• Spicy Peppers: Serrano peppers for a spicier salsa, or poblano peppers for a milder option.  You can also add a dash or two of red pepper flake for more layered heat.
• Citrus: Lemon juice or a splash of orange juice for a sweeter tang.
• Herbs: Flat-leaf parsley or a mix of parsley and mint for those who dislike cilantro.
• Garnish the bowl with sliced green onions.

Choosing the Best Juicy Pineapple

• Check the Color: A ripe pineapple typically has a golden-yellow hue at the base. The more golden the skin, the sweeter the pineapple. Avoid ones that are completely green or overly brown.
• Smell the Bottom: Give the bottom of the pineapple a sniff. A sweet and fruity aroma indicates ripeness. If there’s no smell, it’s likely underripe, and a fermented smell means it’s overripe.
• Feel the Weight: Pick up the pineapple. A heavier pineapple indicates juiciness, as it’s packed with more natural sugars and moisture.
• Test for Firmness: Gently squeeze the pineapple. It should feel firm with a slight give but not mushy.
• Examine the Leaves: If the leaves look dry or brown, the pineapple may be overripe. Look for healthy green leaves.  Pull a leaf from the very center of the crown.  If it pulls out easily, the pineapple is ripe.  If it won't pull out, the pineapple isn't ripe yet.
• Look for Even Skin Texture: The pineapple’s skin should be smooth without any deep wrinkles, soft spots, or bruises.  Make sure there is no mold on the bottom.

How to Store Salsa Leftovers

Refrigerator: Store in an airtight container for up to 3 days. Stir before serving to redistribute any juices.

Freezer: Pineapple salsa doesn’t freeze well due to the high water content in the ingredients, which may cause it to become soggy when thawed.

FAQ

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Recipe

Quick & Easy Fresh Pineapple Salsa

Layla @ Poppy Trail Table

This fresh, tropical salsa combines sweet pineapple, spicy jalapeño, and bright lime flavors for the perfect appetizer or topping. Quick, easy, and versatile, it pairs beautifully with tacos, grilled meats, or chips.

4.88 from 8 votes

Print Recipe Pin Recipe Save Recipe Saved!

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Appetizer, Salad, Side Dish, Snack

Cuisine American

Servings 8 servings

Calories 43 kcal

Ingredients

  

1x2x3x

• 2 cups Fresh pineapple, diced into small even pieces
• ¾ cup Red Onion, diced fine
• ¾ cup Red Bell Pepper, diced into small even pieces
• 2 tablespoons Jalapeno Peppers, diced fine 1 to 2 peppers, depending on heat preference
• 2 tablespoons Fresh Lime Juice 1 lime
• 1/ teaspoon Salt
• 2 tablespoons Cilantro, chopped

Instructions

 

• Step 1: Prepare the Pineapple: Cut the top and bottom off the pineapple. Stand it upright and slice away the skin, removing any “eyes” with a paring knife. Cut the pineapple into quarters, remove the core, and dice into small, even chunks (about 2 cups).
• Step 2: Chop the Vegetables: Dice the red onion and red bell pepper into small, consistent pieces. Finely chop the jalapeños, removing the seeds and membranes for less heat if desired.
• Step 3: Mix the Ingredients: In a large mixing bowl, combine the diced pineapple, red onion, bell pepper, and jalapeños. Squeeze the juice of 1 lime over the mixture and sprinkle with ½ teaspoon salt. Give it a good stir to combine. Finely chop the fresh cilantro and gently fold it into the salsa. Adjust the seasoning as needed. Add more lime juice for brightness, salt for balance, or jalapeño for extra heat.
• Step 4: Let It Rest: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to marry. Serve chilled or at room temperature with tortilla chips, grilled meats, or as a topping for tacos.

Notes

How to Store Salsa Leftovers

Refrigerator: Store in an airtight container for up to 3 days. Stir before serving to redistribute any juices.

Freezer: Pineapple salsa doesn’t freeze well due to the high water content in the ingredients, which may cause it to become soggy when thawed.

Nutrition

Serving: 0.5cupCalories: 43kcalCarbohydrates: 11gProtein: 1gSodium: 409mgPotassium: 137mgFiber: 1gSugar: 7g

Nutrition Facts

Quick & Easy Fresh Pineapple Salsa

Serving Size

 

0.5 cup

Amount per Serving

Calories

43

% Daily Value*

Sodium

 

409

mg

18

%

Potassium

 

137

mg

4

%

Carbohydrates

 

11

g

4

%

Fiber

 

1

g

4

%

Sugar

 

7

g

8

%

Protein

 

1

g

2

%

* Percent Daily Values are based on a 2000 calorie diet.

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