This sweet and spicy pineapple salsa comes together in no time. It’s wonderful served with tortilla chips, and I especially love using it as a condiment alongside fish, pork and chicken (especially tacos)! If you’re feeling creative, you can also jazz it up with other tropical fruits like mango and avocado.
Every since we upgraded to a home that’s big enough to host friends and family, I love experimenting with recipes for entertaining. Specifically anything that’s fast and can be prepared in advance like homemade dips.
Sometimes I keep it simple with classic recipes like guacamole and hummus, because those are always crowd pleasers. Other times I like to have a bit more fun with things like this buffalo chicken dip.
This pineapple salsa recipe is a perfect make-ahead recipe for guests, but it’s also a fantastic condiment to serve over tacos or alongside various proteins.
Tips for Pineapple Salsa
- Trust me, I understand the temptation to use canned pineapple. There are two reasons it’s not ideal here: texture and liquid. Because canned pineapple has been saturated in juice for an extended period of time, it lacks the same crisp texture. Salsa is all about textures! Also, that same juice has the potential to overpower the other flavors.
- Instead of using canned pineapple, save time by purchasing pre-cut pineapple, then dice it to the appropriate size. Most grocery stores carry it in the produce aisle.
- Serrano peppers typically have more of a kick than jalapeños, which are sometimes as bland as a green bell pepper. For spicier salsa, don’t discard all of the seeds and white pith while dicing the peppers. That’s where most of the heat is. For just barely a hint of spice, use one jalapeño and scrape out all of the seeds and pith.
More Salsa Recipes
- 2 cups pineapple, finely diced (approximately 1/2 medium)
- 1 cup diced red onion (approximately 1/2 medium)
- 1 - 2 jalapeño or serrano peppers, seeded and finely diced (or to taste)
- 1/4 cup cilantro, coarsely chopped
- 2 tablespoons fresh-squeezed lime juice (approximately 1 lime)
- 1/2 teaspoon kosher salt, or to taste
- Ground black pepper to taste
- In a large bowl, combine the pineapple, onion, jalapeño, cilantro, lime juice, salt and pepper.
- Taste and adjust the seasonings if desired.
- Pineapple salsa can be stored in the refrigerator for up to 1 week, covered, though the flavors and textures are best within 3-4 days.
For best results, use fresh pineapple instead of canned. It has more texture. If you decide to use canned pineapple, make sure to purchase the kind packed in juice, not syrup. I also recommend draining off as much juice as possible to avoid a watery salsa. To save time, I purchase pre-cut pineapple from the produce section of my grocery store, and cut it into a smaller dice.
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