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.
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.
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.
Notes:
- 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
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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.
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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.
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In a small bowl, mix together diced pineapple, diced tomatoes, diced peppers, minced onions, chopped cilantro, lime juice, salt, and pepper.
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Transfer the salsa to the pineapple bowl for serving.
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Store in the fridge.
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
Hi, I'm Tonia, a lover of food and photography! Fill a gunny sack with delicious ingredients, tie on an apron and let's get cooking!
Made 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!
I 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
Substitute 2 mangos for pineapple. It is delightful and better the next day.
How gorgeous is this?! I love fruit salsa, can’t wait to try this!
Love fruit salsa! Sweet and spicy is such a winning combo!
I love how beautiful and fresh this is! Would be good on a million different things!
Sweet and spicy perfection!
Wow 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.
My gosh this is fabulous looking. I love using the pineapple shell as a serving vessel.
This 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
Do you think by adding a pinch of Alum it would last longer
How much salsa does this make? SHould I use two for a big party?
Just curious, could this recipie be canned in a water bath? How long would you say this salsa stays fresh for?
No. 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.
I have made this a few times. Love love love this rescipe. It’s really refreshing and it’s awesome with lime chips!!!
Made 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. 🙂
Awesome! Thanks for stopping back to let us know how it turned out!
Would it be ok if made ahead the night before?
Yes, it would be great! Enjoy!
Made 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!
This looks very delicious and I would make some chicken and top it with this yummy salsa!
Looks 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!
I would serve with tortilla chips and the orange ingredient is orange peppers. Best of luck! ~Tonia
Orange bell peppers or like the snacking ones. Or like an orange type of chili pepper?
I used orange bell peppers.
I made this an put on top of BBQ chicken breast tacos, was very Yummy!!!!!!!
Let me just say, Delicious! also had some mango chunks leftover so added them also over pork.
Is that a purple onion? Recipe didn’t specify but it looked purple
Awesome présentation, putting it on the party list.
Is there something else I can use in place of cilantro. Just don’t care for the taste, Thank you
Hi Barb,
Cilantro is one of those things that people either love or hate, isn’t it? I would just leave the cilantro out and not substitute with anything.
Best of luck,
Tonia
substitute parsley
Just made this. it is so pretty. I had it just with corn chips but will try it on fish tacos tomorrow. Thanks for a healthy recipe that is so pretty and impressive.
Made this for pork tacos on Friday. Sooooo delicious!
I made this yesterday for a women’s Pinterest party we had. Everyone brought a dish they found on Pinterest and we made 3 DIY crafts. It was a blast. Anyway this was the favorite out of all the dishes. I will make it again. Thanks for sharing 🙂
I just made this to take to my supper club tonight and of course gave it a taste test. Delicious! And such a lovely presentation. Thanks for the salsa recipe!
There is nothing like fresh salsa but anyway this could be canned. Would be great to use the peppers and tomatoes in the garden for this recipe.
This may be a silly question:
The one cup of diced peppers -are they spicy peppers or bell peppers? Thanks!
I took it to mean bell peppers, and that’s what I used. Turned out great.
sweet bell peppers. the jalapenos are added later, if desired.
This recipe looks awesome! I can’t wait to try it!
I love pineapple salsas! FYI – They are so delicious on grilled fish tacos!! Thx for your recipe. 🙂
This is delicious as is. If you want to take it over the top and make it a meal, add grilled shrimp. I tossed the shrimp in a little Tejin and grilled. It was wonderful.
Do you use red onion or white onion? The recipe is not specific but there is red onion used in the photo.
Hi Jamie! You can use your favorite onion. I typically use red onions. Best of luck! ~Tonia
Could you can it and store it for later?
If there is one thing that my daughter loves, loves, loves, is pineapple. With salsa? Why not! I think this will bring it over the top and look forward to making this soon 🙂
We had a pineapple salsa at a restaurant & I wanted to recreate at home, came across this recipe & never thought to serve in a pineapple! Brilliant idea! Thank you
I too see a glob of something red topped on the bowl of ingredients. It is part of the 4 picture collection.
Sorry about that! That is a photo from another salsa recipe that I linked ot at the end of the blog post in case reader might be looking for other salsas. That one is for a fruit salsa.
In the second picture it shows some kind of sauce being added but I don’t see what it is in the recipe.
I am seeing an image of a pineapple being sliced into chunks in the second image. This is the one: https://www.thegunnysack.com/wp-content/uploads/2015/07/Pineapple_Bowl.jpg Can you give me more information as to what you are seeing?
What of the red onion is too spicy. Do you use less?
One thing you could do is soak the red onion in ice water for a little while first — that takes away a lot of the heat.
bonjour, est il possible d’avoir la recette en francais svp?
ananas entier
1 tasse d’ananas en dés
1 poivrons tasse , en dés ( toute combinaison de rouge, orange, jaune ou poivrons verts )
1 tasse de tomates Roma , coupées en dés
⅓ tasse de coriandre hachée
¼ tasse d’oignon coupé en dés
2 limes
Sel et poivre
Facultatif : 1 jalapeno , épépiné et coupé en dés
Pour rendre le bol d’ananas , coupez environ ⅓ de l’ananas , laissant la tige attachée à la plus grande pièce de l’ananas . Faire une coupe autour du bord extérieur de l’ ananas et de faire des coupes à travers le milieu aussi. Utilisez une cuillère en métal pour desserrer et enlever les morceaux d’ananas . Verser le jus supplémentaire hors du bol d’ananas de sorte qu’il est vide .
Dice assez de morceaux d’ananas pour faire une tasse d’ananas en dés à utiliser pour la salsa et sauver le reste pour un autre usage .
Dans un petit bol , mélanger l’ananas en dés , tomates en dés , les poivrons en dés , les oignons émincés , la coriandre hachée , le jus de lime , le sel et le poivre.
Transférer la salsa dans le bol d’ananas pour servir .
When is it at its best…made the day to serve or the day before
We enjoyed it both ways!
OK I have a dumb question, Ingredients say 1 whole pineapple and 1 cup pineapple diced, does that mean 1 diced cup from the pineapple scooped out of the whole pineapple or 1 cup in ADDITION to what was scooped out?
Hi Kim,
I not a dumb question at all. I’ve updated the instructions to clarify. You need the whole pineapple to use as the bowl. For the salsa, you only need 1 cup of diced pineapple. The rest of the pineapple chunks that were scooped out can be saved for another use. Best of luck!
~Tonia
One cup diced from the pineapple. Save the remaining pineapple for another use.
looks delicious will try it
Looks delicious!
This would be delicious on just about anything!
Yummy! This looks amazing. My mom used to make something similar
I don’t want to leave your website but it’s already 11 p.m and I must get some snooze time! I’m new to your page and I’ve got quite a few recipes picked out for next week that look scrumptious. Thanks for sharing. 🙂
Made this last week, lovely colour and presentation. I am not a cilantro lover, so next time I would half the amount of cilantro, i found it a little overpowering. Otherwise it was delicious and a big hit at my lunch group.
Wow! That looks absolutely delicious and I love that you used the pineapple as the serving dish. Bookmarked and trying for sure!
Happy Blogging!
Happy Valley Chow
Oh my heavens, this looks AMAZING. I love all the flavors going on here!