Pineapple Salsa

I love watching people try this Pineapple Salsa for the first time. There’s always that moment of surprise: “Wait, is this pineapple?” followed by reaching for more chips. What started as a simple topping for fish tacos has become something I serve often, brightening up everything from Chorizo Burritos to grilled chicken, pork and fish. And don’t get me started on how quickly a bowl disappears when it’s just my husband and I and a bag of tortilla chips.

After a lot of experimenting, I’ve found the perfect balance of ingredients: sweet, juicy pineapple, crisp red bell pepper, and spicy jalapeño, all brightened with fresh lime juice and cilantro. The key is dicing everything small enough to get multiple flavors in each bite, while keeping the pieces large enough to maintain their distinct textures. Let the salsa rest for at least 15 minutes before serving. This gives the lime juice time to mellow the bite of the onion and lets all the flavors meld together.

Pineapple Salsa Ingredients

• Fresh Pineapple: Look for a pineapple that’s fragrant and golden-yellow with fresh, green leaves. Give it a gentle squeeze – it should yield slightly but not be soft.
• Red Bell Pepper: Choose a pepper that feels heavy for its size and has smooth, firm skin.
• White Onion: I specifically use white onion here for its sharp, clean flavor that mellows beautifully in the lime juice. Yellow onions can be too strong and red onions can overwhelm the color of the salsa.
• Jalapeño: I usually start with half a pepper and go from there – my husband likes it spicier so sometimes I’ll throw in the whole thing. Just remember to wear gloves when you’re chopping it.
• Fresh Lime Juice: Fresh is non-negotiable here – bottled lime juice won’t give you the same bright flavor. One juicy lime should be enough, but it doesn’t hurt to have an extra.
• Fresh Cilantro: Look for bright green bunches with perky leaves. I prefer to use just the leaves and tender upper stems, saving the thicker stems for another use.
• Kosher Salt and Black Pepper: I use Diamond Crystal kosher salt (if you’re using Morton, start with half as much since it’s denser). Fresh ground black pepper makes a noticeable difference here.

Recipe Options

• Add Some Crunch: Sometimes I’ll throw in a diced cucumber for extra texture – just pat it dry first so it doesn’t water down the salsa.
• Try a Different Citrus: Fresh orange juice adds a little sweetness, or swap lime for lemon for a slightly sharper tang.
• Make It Milder: You can skip the jalapeño entirely and add a few grinds of black pepper instead for just a hint of heat.
• Turn Up the Heat: Swap jalapeño for serrano or add a pinch of crushed red pepper for extra spice.
• Switch Up the Herbs: If you’re not a cilantro fan, fresh mint makes a surprisingly good substitute here, especially if you’re serving it with grilled fish.

How to Store

Store leftover salsa in an airtight container in the refrigerator for up to 4 days. Stir gently before serving. The lime juice helps keep the pineapple and vegetables fresh, but they will soften slightly over time.

Pineapple salsa always disappears fast, whether I’m serving it with tacos, grilled fish, or as a simple appetizer with a bowl of chips. More than once, I’ve had friends ask for the recipe after trying it, usually while reaching for another scoop. And if there happens to be any left the next day, the flavors only get better.

Enjoy On

• Chorizo Burritos
• Shrimp Tacos with Mango Salsa (use in place of Mango)
• Spicy Shrimp Tacos

How to Make Pineapple Salsa

Start by dicing the pineapple, bell pepper, and onion into small, uniform pieces. Mince the jalapeño, removing the seeds and membranes for less heat. Combine all the diced ingredients in a bowl and toss with fresh lime juice. Stir in the chopped cilantro and season with salt and pepper. Let the salsa rest for at least 15 minutes before serving. Give it one final gentle stir to redistribute the juices that have collected at the bottom of the bowl.