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Fresh, vibrant, and packed with flavor, this Pineapple Salsa hits the perfect sweet-and-spicy balance. Juicy pineapple, fresh tomatoes, and a kick of jalapeño come together in one bowl in about 15 minutes. Scoop it with chips or spoon it over tacos and grilled meats all summer long.
Love a good fresh salsa? Try my Homemade Salsa, Mango Salsa, or Peach Salsa for more easy salsa recipes.
Before You Get Started
A fruit salsa lives or dies by its texture. These three things keep yours fresh, scoopable, and balanced.
- Use fresh pineapple, not canned. Canned turns mushy and adds extra liquid. Look for a pineapple that’s golden, fragrant, and gives slightly when pressed, or grab pre-cut as long as it’s ripe and juicy.
- Seed the tomatoes so it doesn’t get watery. Roma tomatoes are firmer and less juicy, and scooping out the seeds keeps the salsa thick enough to stay on a chip.
- Dice everything small and even. Bite-sized, uniform pieces dip cleanly and spread the flavor through every scoop.
RECIPE WALK-THROUGH
How To Make Pineapple Salsa
See the recipe card below for full, detailed instructions
This comes together in one bowl with nothing more than a knife and a cutting board. Here’s how it goes.
Step 1: Chop the produce
Finely dice the pineapple and seeded tomatoes into small, even pieces. Mince the red onion, jalapeños, and cilantro a little smaller so no single bite turns into all onion or all heat.
- Seed the jalapeños for a milder batch, or leave the seeds in for more heat.
Step 2: Combine in one bowl
Add the pineapple, tomatoes, red onion, jalapeños, and cilantro to a large bowl and gently toss to mix.
Step 3: Season and finish
Squeeze fresh lime juice over the top and add a pinch of kosher salt. Toss, then taste. Add salt in small amounts, tasting as you go, until the flavors pop.
Step 4: Rest and serve
For the best flavor, let the salsa sit for 15 to 30 minutes so the lime, salt, and jalapeño can meld.
Serve with tortilla chips, or spoon it over your favorite tacos, bowls, and grilled meats.
Ways to Serve It
The number one question with this salsa is what to put it on, and the answer is almost everything. Start with a big bowl and a pile of crispy Air Fryer Tortilla Chips for dipping. From there, it’s a bright topping for taco night and grilled dinners all summer.
It’s especially good:
- Spooned over tacos (like my Chipotle Chicken Tacos or Tacos Al Pastor)
- On Chicken Fajita Bowls
- Finishing a plate of grilled meat, like Grilled Pork Tenderloin with Chimichurri
Make it a whole taco night. My Taco Night Ideas collection has the proteins, salsas, sides, and extras to build the spread.
Storage Tips
The Best Way to Store Leftovers
Store leftovers in an airtight container in the fridge for 2 to 3 days. It’s best the first day, when the texture is freshest.
Drain off any liquid that collects before serving leftovers. Fresh salsa naturally releases juice as it sits.
Skip freezing. Fresh pineapple and tomato turn watery and soft once thawed, so this one is best made fresh.
Frequently Asked Questions
Can I use canned pineapple instead of fresh?
Fresh is best here, since canned pineapple is softer and adds extra liquid that thins the salsa. If canned is all you have, choose pineapple packed in juice and drain it well in a strainer for a few minutes before mixing.
How do I keep pineapple salsa from getting watery?
Two things make the biggest difference: use fresh pineapple instead of canned, and seed your tomatoes before dicing. If the salsa still releases liquid as it sits, just drain off the excess before serving.
How can I make it more or less spicy?
For a milder salsa, remove the seeds and membranes from the jalapeños, where most of the heat lives. For more kick, leave some seeds in, add an extra jalapeño, or swap in a habanero.
More Easy Salsas and Dips
- Restaurant Style Salsa
- Pico de Gallo
- Corn and Black Bean Salsa
- Roasted Tomatillo Salsa Verde
- Guacamole
Fresh Pineapple Salsa
Ingredients
- 2 cups fresh pineapple finely diced
- 5 Roma tomatoes seeded and finely diced
- 1/2 cup diced red onion minced
- 2 jalapenos seeded and minced
- 2 tablespoons fresh cilantro minced
- 1 lime juiced
- Kosher salt, to taste
Instructions
- Combine the pineapple, tomatoes, red onion, jalapeños, and cilantro in a large bowl.
- Squeeze the lime juice over the top and toss to combine.
- Add kosher salt a little at a time, tossing and tasting until the flavor pops.
- For the best flavor, let it rest 15 to 30 minutes. Serve with tortilla chips, or spoon over tacos, bowls, and grilled meats.
Notes
- Dice everything to a similar size. Keep the pineapple and tomato in small, dippable pieces, with the onion, jalapeño, and cilantro minced a little finer.
- Season in batches. Add about half a teaspoon of salt, toss, taste, and repeat until balanced. Salsa needs salt to bring the flavors together.
- Control the heat. Seed the jalapeños for mild, or leave the seeds in (or add a habanero) for more spice.
- Make it fresh. This salsa is best the day it’s made. Drain off any excess liquid before serving leftovers.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
