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).
And then I tried it and I realized that I love it as much as I love fruit in my salads like a Raspberry Parmesan Chicken Salad or a Citrus Salad.
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.
Disclaimer: This post contains links to products for making this recipe. If you use those links, I may earn a commission. Learn more here.
How To Make Pineapple Salsa
Step One:
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.
Make cuts through the center.
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.
Step Two:
Dice enough of the pineapple to measure one cup.
Save the rest for another purpose.
Step Three:
In a small bowl, mix together diced pineapple, diced tomatoes, diced peppers, minced onions, chopped cilantro, lime juice (I love Nellie & Joe’s), salt and pepper.
Step Four:
Transfer the salsa to the pineapple bowl.
Step Five:
Store in the fridge or add a small bamboo serving spoon and enjoy!
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.
Pineapple Salsa Recipe Tips and FAQs
1. If you like your salsa spicy, add diced jalapenos.
2. When using freshly squeezed lime juice instead of the bottled kind, warm the limes in the microwave for 15-20 seconds to get the most juice out of them.
3. For the one cup of diced bell peppers, use any mix of red, yellow, orange and green peppers. The more colorful the better!
4. Serving Suggestions: Serve with chicken, pork, fish, or shrimp, add to rice, spoon on top of tacos. Serve as a side dish salad or as an appetizer with tortilla chips.
5. If you want to double the recipe but only have one pineapple to use for a bowl, you can double the recipe and just keep refilling the pineapple bowl. Or try cutting the pineapple in half so that you have two bowls.
5. What can we use instead of cilantro? Some of my readers have used parsley in place of the cilantro. Or you can skip the cilantro. If you are missing the green color, try adding diced green peppers.
7. Can this recipe be made ahead of time? You can let the salsa sit in the fridge for a few hours or even overnight to let the flavors mingle, but keep in mind that the pineapple serving bowl won’t be quite as fresh looking the next day.
8. What kind of onions should I use? I used red onions in this recipe but you can swap it out with your favorite onion.
9. What else could I add to this pineapple salsa? Try adding minced garlic, diced mangos, diced cucumbers, black beans, diced green onions or corn.
10. Is this recipe gluten free? I’m not sure if a bottled lime juice is gluten free but if you use freshly squeezed lime juice it should be since everything else is fresh except the salt and pepper.
Watch my video to see the Pineapple Salsa recipe in motion.
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.
- Whole pineapple (to use as the bowl)
- 1 cup diced pineapple
- 1 cup diced bell peppers (any combination of red, orange, yellow or green peppers)
- 1 cup diced Roma tomatoes
- 1/3 cup chopped cilantro
- 1/4 cup minced red onion
- 4 tbsp lime juice (about 2 limes or use bottled lime juice)
- 1/4 tsp black pepper
- 1/8 tsp salt
- 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.
Recipe Video
- 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.
- This recipe makes 2 1/2 cups. Serving size is 1/4 cup.
Updated from original shared July 2015.
Looking for more salsa recipes? Here are a few to try:
Apple Mango Salsa | Fruit Salsa | Cowboy Caviar Cups | Hawaiian BBQ Walking Taco
Ali Kayn says
November 14, 2018 at 9:06 amThanks for this recipe. I love the idea of fruit salsas. The Q&A was perfect as I don’t like cilantro/coriander at all. Using mango instead of pineapple works well. I’m going to try it with Jamie Oliver’s Sticky BBQ Chili Prawns.
Stevie says
June 29, 2018 at 4:18 pmBest, and whole rounded recipe for this. trying it now,
thanks for all the options!
Katey says
May 6, 2018 at 9:31 amAbsolutely Fabulous! Recipe came to a potluck (without jalapenos) and was awesome. So fresh and fruity. I’m gonna use jalapenos!
Pat A says
April 10, 2018 at 2:55 pmI made this and server it along side Ham Corquettes. Could not believe everyone asked for the receipt. Will make again real soon. Thanks
Barbara Chapman says
August 17, 2017 at 4:47 pmMade this to go with some baked chicken tenders. So good with chicken! I used Jalepeno juice instead of fresh and deleted tomatoes. Used sweet Texas onions. It was deish!
Kappi says
April 18, 2017 at 5:35 pmI made this for a side at a birthday party, it is a very lovely dish to look at and no one liked it…. 🙁 no adults there liked it
Lynn says
August 2, 2018 at 12:45 pmSeriously?! I can’t believe it wasn’t a hit… I brought it at a baseball tail gate and everyone is begging me to make it again.
Chris says
March 22, 2017 at 6:29 pmSubstitute 2 mangos for pineapple. It is delightful and better the next day.
Becca @ Crumbs and Chaos says
March 17, 2017 at 12:26 pmHow gorgeous is this?! I love fruit salsa, can’t wait to try this!
Megan @ MegUnprocessed says
March 15, 2017 at 6:34 pmLove fruit salsa! Sweet and spicy is such a winning combo!
Pat Norton says
July 31, 2018 at 9:56 pmAdd small shrimp the ones you use in salads
Lane & Holly @ With Two Spoons says
March 15, 2017 at 9:56 amI love how beautiful and fresh this is! Would be good on a million different things!
Jennifer @ Show Me the Yummy says
March 15, 2017 at 7:28 amSweet and spicy perfection!
Jane Davidson says
March 14, 2017 at 6:04 pmWow this is probably the prettiest salsa I’ve ever seen! I cannot wait to try this out. Although, I may just eat it by the spoonful.
Rebecca {foodie with family} says
March 14, 2017 at 8:36 amMy gosh this is fabulous looking. I love using the pineapple shell as a serving vessel.
Kristy says
March 1, 2017 at 7:08 pmThis was absolutely delicious! We had ours over rice with chicken! I do think it is even better when made a day or two ahead to let the juices mix
darlene says
January 29, 2017 at 12:51 pmDo you think by adding a pinch of Alum it would last longer
Missy Kay says
December 31, 2016 at 12:03 pmHow much salsa does this make? SHould I use two for a big party?
Kim Ochoa says
October 22, 2016 at 10:15 pmJust curious, could this recipie be canned in a water bath? How long would you say this salsa stays fresh for?
Wendy says
April 4, 2017 at 9:36 pmNo. The above recipe doesn’t include enough acidity to make the salsa safe for canning. It only calls for 2 tsp of lime juice. You would need upwards of a 1/2 cup or more of lime juice to make it safe for canning.
Tiffany says
August 21, 2016 at 3:24 pmI have made this a few times. Love love love this rescipe. It’s really refreshing and it’s awesome with lime chips!!!
Jolene Martinelli says
August 11, 2016 at 4:26 amMade a double batch of this yesterday, half with cilantro, and the other half with parsley and jalapenos. Refreshing, light and so delicious! Thank you so much for sharing the recipe. 🙂
Tonia says
August 11, 2016 at 12:58 pmAwesome! Thanks for stopping back to let us know how it turned out!
Heather says
July 30, 2016 at 8:37 pmWould it be ok if made ahead the night before?
Tonia says
July 30, 2016 at 9:41 pmYes, it would be great! Enjoy!
Brandy says
July 10, 2016 at 7:39 pmMade this tonight! I made one change- added one minced clove of garlic. My husband had serious doubts until he tried it. THIS WAS SOOOO GOOD! This recipe according to hubby “Perfected the first time you made it!” will do again and again!
Marina says
July 5, 2016 at 7:09 pmThis looks very delicious and I would make some chicken and top it with this yummy salsa!
Nikki says
July 1, 2016 at 11:05 amLooks so pretty! I’d like to serve it with chips, so you recommend tortilla chips or cinnamon sugar crisps? Also, one of the pictures looks like there is something orange in it, but I don’t see any bring orange in the ingredients…I love color and don’t want to miss anything!
Tonia says
July 2, 2016 at 3:54 pmI would serve with tortilla chips and the orange ingredient is orange peppers. Best of luck! ~Tonia
Alicia Murillo says
July 29, 2016 at 6:39 pmOrange bell peppers or like the snacking ones. Or like an orange type of chili pepper?
Ariella Marx says
December 31, 2016 at 12:00 pmI used orange bell peppers.
Crysti says
June 29, 2016 at 8:35 pmI made this an put on top of BBQ chicken breast tacos, was very Yummy!!!!!!!
Joyce says
June 22, 2016 at 2:03 pmLet me just say, Delicious! also had some mango chunks leftover so added them also over pork.