Pineapple Salsa Recipe |

Pineapple Salsa Recipe

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.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 10
Calories 43kcal
Author The Gunny Sack


  • 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.



  • 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.


Calories: 43kcal | Carbohydrates: 10g | Sodium: 31mg | Potassium: 129mg | Fiber: 1g | Sugar: 9g | Vitamin A: 580IU | Vitamin C: 27.5mg | Calcium: 10mg | Iron: 0.2mg