Pineapple Salsa Recipe

juicy-sweet pineapple, cool against the bite of lime, tiny crunch from red onion, bright cilantro that smells like the summer after rain… this pineapple salsa came together once on a whim, when I was standing in my kitchen with half a fruit bowl and no plan, just a craving. it wasn’t supposed to be a “thing” – I was just assembling bits. but somehow that bowl of gold-colored salsa vanished before dinner had even started, and I’ve been making it ever since, sometimes for tacos, sometimes on grilled salmon, and sometimes just… with a spoon.

Why You’ll Crave It

• It’s sweet, zesty, and a little spicy – all the flavors balance each other gently but clearly
• No cooking! Just a bit of chopping and you’re done in fifteen minutes flat
• Brightens up grilled meat or tacos like magic (it’s especially good with smoky flavors)
• Surprisingly addictive as a dip – the kind people don’t leave alone at parties
• Comes together with pantry basics and one good pineapple

The first time I made this, I was halfway through grilling tilapia and realized I needed… something extra – and I still remember the look on my sister’s face when she scooped this onto her tortilla and paused like: wait, what IS that?

What You’ll Need

• Fresh pineapple: 2 cups diced – fresh is best here, juicy and ideally just shy of overripe so it’s still got its tang
• Red onion: ½ cup finely chopped – sharp and sweet, not too much so it doesn’t overpower
• Red bell pepper: ½ cup diced – a little crunch, a little sweetness, for color and balance
• Fresh cilantro: ¼ cup chopped – stems and all unless they’re huge (I love the earthy bite it adds)
• Jalapeño: 1 small, seeded and minced – or more, if you’re into heat (leave the seeds in for an extra kick)
• Lime juice: 2 tablespoons, freshly squeezed – don’t skip fresh, it really wakes everything up
• Salt: ½ teaspoon, or to taste – I usually start here then adjust at the end when it’s all come together

Easy How-To

Chop and Prep

Get all your ingredients peeled, chopped, diced. It’s really all about good knife work here. Try to keep everything close in size so every bite feels balanced.

Combine It All

In a medium bowl (I like using ceramic – it keeps the salsa cool longer), add the pineapple, red onion, bell pepper, jalapeño, and cilantro. Gently toss it around to start mingling the flavors.

Add Lime and Salt

Squeeze your fresh lime juice right in and sprinkle over the salt – I usually give this an extra stir and then… taste. That first taste is like the “aha” moment. Adjust if anything feels quiet.

Let It Rest (if You Can)

Honestly, it’s lovely right away. But if you give it 20-30 minutes in the fridge, something just settles in… the pineapple softens slightly, the onion mellows, and things start to taste like they belong together.

Good to Know

• Sometimes I add a tiny pinch of chili powder or smoked paprika if I’m pairing it with grilled pork – it deepens it, just a bit
• Red onion can be mellowed by a quick soak in lime juice before mixing – especially if yours is a bit punchy
• If your pineapple isn’t super sweet, a drizzle of honey does wonders (just a whisper, not too much)

Serving Ideas

• Spoon generously over grilled fish, shrimp, or cilantro-lime chicken
• Use as a topping for black bean tacos with avocado (seriously good)
• Straight up in a bowl with tortilla chips – it disappears faster than you’d think
• Mix into a grain bowl – something like quinoa or farro, for lunch that feels like a vacation

Top Tricks

• Make it a little ahead – even just 15 minutes resting helps the flavors bloom
• Dice everything as small as (patiently) possible – it makes every bite perfect
• If doubling the batch, keep the jalapeño light at first – heat can build over time

Frequently Asked Questions

Can I use canned pineapple instead of fresh?

Yes, technically. But it’s honestly not the same… fresh pineapple has a tang and brightness that canned just can’t match. If canned is all you have, drain it really well and maybe add an extra squeeze of lime.

How long does pineapple salsa last in the fridge?

Up to 3 days. After that, the textures start to change – it gets soft and watery. I usually store it in a glass jar or a tightly sealed bowl to keep it fresh.

Can I add other fruits to the salsa?

Sure! Mango works beautifully – I’ve also tried diced strawberries and even kiwi, once, which was oddly great. Just keep the balance of acid, sweet, and crunch.

Is pineapple salsa spicy?

You control that. If you leave out the jalapeño, it’s very mild and just fresh and tangy. But one little pepper goes a long way if you’re after some heat.

What dishes pair best with pineapple salsa?

Grilled fish (I love it with mahi), pulled pork, black bean bowls, or tacos of almost any kind. Even with eggs on toast, which sounds odd but really works.