This pineapple salsa recipe has a delicious combination of sweet and spicy. It can be served with grilled chicken or fish or as an appetizer with chips.
Summertime calls for bright colors and bright flavors! This Pineapple Salsa definitely fits the bill.
I remember when I first heard about fruit salsa, I wondered why anyone would want to put fruit in their salsa (even though tomatoes are technically a fruit).
Disclaimer: Please note that some of the links in this post are affiliate links to the items I used to make this salsa There is no additional cost to you, but I may earn a small commission if you purchase through those links. Thank you for your support!
When making this recipe, I remembered a fruit salad in a pineapple bowl from my friend Becky over at The Cookie Rookie and I knew that this salsa would look gorgeous in a pineapple bowl as well.
To make the pineapple bowl, cut about 1/3 of the pineapple off, leaving the stem attached to the larger piece of the pineapple. Make a cut around the outer edge of the pineapple fruit and make cuts across the middle too.
Use a metal spoon to loosen and scoop out the pineapple chunks. Pour the extra juice out of the pineapple bowl so that it is empty.
- If you like your salsa spicy, add diced jalapenos.
- If using fresh squeezed lime juice, warm the limes in the microwave for 15-20 seconds to get the most juice out of them.
- For the one cup of diced peppers, use any mix of red, yellow, orange and green peppers. The more colorful the better!
Transfer the salsa to the pineapple bowl.
Add a small bamboo serving spoon and enjoy! You can let the salsa sit in the fridge for a few hours or even overnight to let the flavors mingle, but remember that the pineapple serving bowl won’t be quite as fresh looking the next day.
This pineapple salsa is delicious on everything from tacos to nachos and chicken to fish. Or just scoop it up with some of your favorite tortilla chips.
↑↑↑ Guess what?? You can now see the RECIPE IN ACTION, in the video above. ↑↑↑
- Whole pineapple
- 1 cup diced pineapple
- 1 cup diced peppers any combination of red, orange, yellow or green peppers
- 1 cup diced Roma tomatoes
- 1/3 cup chopped cilantro
- 1/4 cup minced onion
- 2-4 tbsp lime juice about 2 limes or use bottled lime juice
- Salt and Pepper
- Optional: 1 tbsp diced jalapenos
To make the pineapple bowl, cut about 1/3 of the pineapple off, leaving the stem attached to the larger piece of the pineapple. Make a cut around the outer edge of the pineapple fruit and make cuts across the middle too. Use a metal spoon to loosen and scoop out the pineapple chunks. Pour the extra juice out of the pineapple bowl so that it is empty.
Dice enough of the pineapple chunks to make one cup of diced pineapple to be used for the salsa and save the rest for another use.
In a small bowl, mix together diced pineapple, diced tomatoes, diced peppers, minced onions, chopped cilantro, lime juice, salt, and pepper.
Transfer the salsa to the pineapple bowl for serving.
Store in the fridge.
You can let the pineapple salsa sit for a few hours, or overnight, in the fridge to let the flavors mingle but remember that the pineapple bowl won't look as fresh the next day.
Updated from original shared July 2015.
Looking for more salsa recipes? Here are a few to try: