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
Brandy says
June 21, 2016 at 12:17 pmIs that a purple onion? Recipe didn’t specify but it looked purple
Grant says
June 9, 2016 at 8:00 amAwesome présentation, putting it on the party list.
Barb says
June 6, 2016 at 10:07 amIs there something else I can use in place of cilantro. Just don’t care for the taste, Thank you
Tonia says
June 6, 2016 at 1:32 pmHi 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
dard says
June 26, 2016 at 11:09 amsubstitute parsley
Jen says
April 6, 2018 at 12:43 amWould use parsley instead of cilantro,
I also don’t like cilantro
ama says
May 28, 2016 at 5:47 amJust 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.
Lynne says
May 22, 2016 at 7:58 pmMade this for pork tacos on Friday. Sooooo delicious!
Katie says
May 21, 2016 at 9:58 pmI 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 🙂
Sarah S says
May 20, 2016 at 10:19 amI 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!
Debbie says
May 15, 2016 at 5:45 pmThere 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.
Ashley says
May 14, 2016 at 9:49 pmThis may be a silly question:
The one cup of diced peppers -are they spicy peppers or bell peppers? Thanks!
Sarah S says
May 20, 2016 at 10:19 amI took it to mean bell peppers, and that’s what I used. Turned out great.
gregory j says
June 3, 2016 at 1:16 pmsweet bell peppers. the jalapenos are added later, if desired.
Sue says
May 14, 2016 at 6:46 pmThis recipe looks awesome! I can’t wait to try it!
Stacy says
May 13, 2016 at 7:41 amI love pineapple salsas! FYI – They are so delicious on grilled fish tacos!! Thx for your recipe. 🙂
Sharon says
May 12, 2016 at 1:09 pmThis 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.
Jamie says
May 11, 2016 at 8:16 amDo you use red onion or white onion? The recipe is not specific but there is red onion used in the photo.
Tonia says
May 12, 2016 at 8:49 amHi Jamie! You can use your favorite onion. I typically use red onions. Best of luck! ~Tonia
Cathy says
May 8, 2016 at 2:20 amCould you can it and store it for later?
Wayne says
May 7, 2016 at 4:47 pmIf 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 🙂
Sophie C says
May 1, 2016 at 3:17 amWe 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
Trish says
April 12, 2016 at 2:29 pmI too see a glob of something red topped on the bowl of ingredients. It is part of the 4 picture collection.
Tonia says
April 13, 2016 at 8:27 amSorry 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.
Claudia says
April 7, 2016 at 3:56 pmIn the second picture it shows some kind of sauce being added but I don’t see what it is in the recipe.
Tonia says
April 7, 2016 at 11:24 pmI 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?
Joan says
April 6, 2016 at 5:02 pmWhat of the red onion is too spicy. Do you use less?
Lori Cole says
April 7, 2016 at 12:02 pmOne 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.
coco says
April 2, 2016 at 10:27 ambonjour, est il possible d’avoir la recette en francais svp?
Tonia says
April 3, 2016 at 12:15 amananas 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 .
Paula voth says
April 1, 2016 at 10:15 amWhen is it at its best…made the day to serve or the day before
Tonia says
April 1, 2016 at 5:18 pmWe enjoyed it both ways!
Kim Brooks says
April 1, 2016 at 8:09 amOK 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?
Tonia says
April 1, 2016 at 9:06 amHi 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
Mary says
April 9, 2016 at 5:02 pmOne cup diced from the pineapple. Save the remaining pineapple for another use.
karlene says
March 31, 2016 at 7:39 pmlooks delicious will try it
karlene says
March 31, 2016 at 7:38 pmLooks delicious!
Danielle - The Creative Bite says
March 31, 2016 at 12:31 pmThis would be delicious on just about anything!
Tally says
March 22, 2016 at 3:15 amYummy! This looks amazing. My mom used to make something similar
Janelle says
March 5, 2016 at 12:09 amI 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. 🙂
Joanne says
July 29, 2015 at 8:46 amMade 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.
Happy Valley Chow says
July 8, 2015 at 9:47 pmWow! 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
Hayley @ The Domestic Rebel says
July 8, 2015 at 4:52 pmOh my heavens, this looks AMAZING. I love all the flavors going on here!