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Home » Recipes » Appetizer » Pineapple Salsa Recipe

Pineapple Salsa Recipe

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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.

Pineapple Salsa in pineapple bowl

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

cutting the pineapple bowl for 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.

making a pineapple bowl for pineapple salsa

Make a cut around the outer edge of the pineapple fruit.

Cutting Pineapple Bowl

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.

Homemade Pineapple Salsa ingredients in bowl

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.

Pineapple Salsa in Pineapple Bowl

Step Four:

Transfer the salsa to the pineapple bowl.

Pineapple Salsa Bowl with wooden spoon

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.

cilantro for pineapple salsa

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.

Continue to Content
Pineapple Salsa Recipe | thegunnysack.com

Pineapple Salsa Recipe

Yield: 10
Prep Time: 15 minutes
Total Time: 15 minutes

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.

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. In a small bowl, mix together diced pineapple, diced tomatoes, diced peppers, minced onions, chopped cilantro, lime juice, salt, and pepper.
  4. Transfer the salsa to the pineapple bowl for serving.
  5. Store in the fridge.

Notes

  • 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.

Nutrition Information:
Yield: 10 Serving Size: 1 grams
Amount Per Serving: Calories: 43Unsaturated Fat: 0gSodium: 31mgCarbohydrates: 10gFiber: 1gSugar: 9g

Did you make this recipe?

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© The Gunny Sack
Cuisine: American / Category: Appetizer

Looking for more salsa recipes? Here are a few to try:

salsa recipes

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Apple Mango Salsa | Fruit Salsa | Cowboy Caviar Cups | Hawaiian BBQ Walking Taco

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Comments

  1. Brandy says

    June 21, 2016 at 12:17 pm

    Is that a purple onion? Recipe didn’t specify but it looked purple

    Reply
  2. Grant says

    June 9, 2016 at 8:00 am

    Awesome présentation, putting it on the party list.

    Reply
  3. Barb says

    June 6, 2016 at 10:07 am

    Is there something else I can use in place of cilantro. Just don’t care for the taste, Thank you

    Reply
    • Tonia says

      June 6, 2016 at 1:32 pm

      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

      Reply
      • dard says

        June 26, 2016 at 11:09 am

        substitute parsley

        Reply
    • Jen says

      April 6, 2018 at 12:43 am

      Would use parsley instead of cilantro,
      I also don’t like cilantro

      Reply
  4. ama says

    May 28, 2016 at 5:47 am

    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.

    Reply
  5. Lynne says

    May 22, 2016 at 7:58 pm

    Made this for pork tacos on Friday. Sooooo delicious!

    Reply
  6. Katie says

    May 21, 2016 at 9:58 pm

    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 🙂

    Reply
  7. Sarah S says

    May 20, 2016 at 10:19 am

    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!

    Reply
  8. Debbie says

    May 15, 2016 at 5:45 pm

    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.

    Reply
  9. Ashley says

    May 14, 2016 at 9:49 pm

    This may be a silly question:
    The one cup of diced peppers -are they spicy peppers or bell peppers? Thanks!

    Reply
    • Sarah S says

      May 20, 2016 at 10:19 am

      I took it to mean bell peppers, and that’s what I used. Turned out great.

      Reply
    • gregory j says

      June 3, 2016 at 1:16 pm

      sweet bell peppers. the jalapenos are added later, if desired.

      Reply
  10. Sue says

    May 14, 2016 at 6:46 pm

    This recipe looks awesome! I can’t wait to try it!

    Reply
  11. Stacy says

    May 13, 2016 at 7:41 am

    I love pineapple salsas! FYI – They are so delicious on grilled fish tacos!! Thx for your recipe. 🙂

    Reply
  12. Sharon says

    May 12, 2016 at 1:09 pm

    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.

    Reply
  13. Jamie says

    May 11, 2016 at 8:16 am

    Do you use red onion or white onion? The recipe is not specific but there is red onion used in the photo.

    Reply
    • Tonia says

      May 12, 2016 at 8:49 am

      Hi Jamie! You can use your favorite onion. I typically use red onions. Best of luck! ~Tonia

      Reply
  14. Cathy says

    May 8, 2016 at 2:20 am

    Could you can it and store it for later?

    Reply
  15. Wayne says

    May 7, 2016 at 4:47 pm

    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 🙂

    Reply
  16. Sophie C says

    May 1, 2016 at 3:17 am

    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

    Reply
  17. Trish says

    April 12, 2016 at 2:29 pm

    I too see a glob of something red topped on the bowl of ingredients. It is part of the 4 picture collection.

    Reply
    • Tonia says

      April 13, 2016 at 8:27 am

      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.

      Reply
  18. Claudia says

    April 7, 2016 at 3:56 pm

    In the second picture it shows some kind of sauce being added but I don’t see what it is in the recipe.

    Reply
    • Tonia says

      April 7, 2016 at 11:24 pm

      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?

      Reply
  19. Joan says

    April 6, 2016 at 5:02 pm

    What of the red onion is too spicy. Do you use less?

    Reply
    • Lori Cole says

      April 7, 2016 at 12:02 pm

      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.

      Reply
  20. coco says

    April 2, 2016 at 10:27 am

    bonjour, est il possible d’avoir la recette en francais svp?

    Reply
    • Tonia says

      April 3, 2016 at 12:15 am

      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 .

      Reply
  21. Paula voth says

    April 1, 2016 at 10:15 am

    When is it at its best…made the day to serve or the day before

    Reply
    • Tonia says

      April 1, 2016 at 5:18 pm

      We enjoyed it both ways!

      Reply
  22. Kim Brooks says

    April 1, 2016 at 8:09 am

    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?

    Reply
    • Tonia says

      April 1, 2016 at 9:06 am

      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

      Reply
    • Mary says

      April 9, 2016 at 5:02 pm

      One cup diced from the pineapple. Save the remaining pineapple for another use.

      Reply
  23. karlene says

    March 31, 2016 at 7:39 pm

    looks delicious will try it

    Reply
  24. karlene says

    March 31, 2016 at 7:38 pm

    Looks delicious!

    Reply
  25. Danielle - The Creative Bite says

    March 31, 2016 at 12:31 pm

    This would be delicious on just about anything!

    Reply
  26. Tally says

    March 22, 2016 at 3:15 am

    Yummy! This looks amazing. My mom used to make something similar

    Reply
  27. Janelle says

    March 5, 2016 at 12:09 am

    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. 🙂

    Reply
  28. Joanne says

    July 29, 2015 at 8:46 am

    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.

    Reply
  29. Happy Valley Chow says

    July 8, 2015 at 9:47 pm

    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

    Reply
  30. Hayley @ The Domestic Rebel says

    July 8, 2015 at 4:52 pm

    Oh my heavens, this looks AMAZING. I love all the flavors going on here!

    Reply
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Tonia LarsonHi, I'm Tonia, a lover of food and photography! Fill a gunny sack with ingredients, tie on an apron and let's get cooking!
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