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.
How To Make Pineapple Salsa
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.
Dice enough of the pineapple to measure one cup.
Save the rest for another purpose.
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.
Transfer the salsa to the pineapple bowl.
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.
Looking for more salsa recipes? Here are a few to try:
Apple Mango Salsa | Fruit Salsa | Cowboy Caviar Cups | Hawaiian BBQ Walking Taco
This looks really good please send me the website thank you
Which website are you looking for? The pineapple salsa recipe is in the blog post directly above this comment section.
Monica Crawford says
I do tacos and nachos every Tuesday and I made this pineapple salsa to try something different It was so good we put it on the tacos and nachos and used it on both of them the taste was amazing now I make it everyday for lunch good on my salads
That’s fantastic! I’ll have to try it on a salad too!
I’m going to make this tonight and take it to work tomorrow with tortilla chips. 😊
C Dempz says
The first time I made this salsa, I cut the pineapple in half lengthwise and had an awful time scooping out the pineapple in even pieces – I decided to cut the top of the pineapple off and leave the shell intact – I used my pineapple ring-thing to scoop out the insides and used the pineapple standing upright to display my creation- It worked wonderful!!
You can pack it in hot, sterile pint jars immediately after mixing it. Leave 1/2″ headspace. Process 20 minutes in a hot water bath (at altitudes less than 1000 ft)
Would this be a type of salsa that could be canned so you could enjoy even when fruits/ veggies are out of season. Just wondering . It sounds wonderful.
Unfortunately, I don’t have any experience with canning.