This sweet and savory pineapple salsa is a versatile salsa that is perfect as a refreshing appetizer for a hot summer day, and it's also fantastic for topping grilled seafood, pork, and chicken for a tropical twist.
Why This Recipe Works
This pineapple salsa combines sweet pineapple with savory peppers, and onions and tart lime juice for a delicious blend of flavors.
It's quick and easy to make and is a versatile salsa that can be served with tortilla chips as an appetizer or it can be used to top grilled meats and seafood dishes for a pop of flavor.
- Pineapple - fresh pineapple is best for this salsa. Canned pineapple will work in a pinch, but the texture and flavor will be best with fresh.
- Green and Red Bell Peppers
- Red Onion
- Lime Juice
The preparation is super simple. The most important tip is to finely dice all of your ingredients and try to keep a uniform size.
- Combine the Ingredients - Add the ingredients to a mixing bowl, season them with a little salt, then stir until well combined.
- Rest - Let the salsa rest for 20 to 30 minutes before serving to allow the flavors to combine.
As with most salsa recipes, this pineapple salsa recipe is pretty flexible. Here are a few ideas to make this salsa your own:
- Diced jalapenos or serrano peppers will add heat if you want a spicier version.
- Adding diced tomatoes will help tone down the sweetness.
- Go all in on the sweet side and add more sweet fruits like diced mango or kiwi.
Can I Make Salsa Ahead?
Yes! The salsa is best within about 1 day, but it can be made in advance and refrigerated in an airtight container for 3 to 4 days. I wouldn't recommend freezing this one.
This salsa is a great refreshing appetizer for a hot summer day, served simply with tortilla chips. To make it look fun and festive try halving and hollowing out the pineapple and using that as your serving dish.
My absolute favorite way to use it is as a topping for grilled seafood and fish tacos. It also goes really well with grilled meats like chicken and pork. It's also great for topping a tropical burrito bowl.
More Dips and Appetizers
- Pico de Gallo
- Sour Cream and Onion Dip
- Spinach Artichoke Dip
- Corn and Avocado Salad
- Mexican Street Corn Salad
- 2 cups pineapple, diced
- ½ cup green pepper, diced
- ½ cup red pepper, diced
- ½ cup red onion, diced
- ¼ cup cilantro, chopped
- 3 Tablespoons lime juice, fresh squeezed
- 1-2 medium jalapenos, seeded and diced, optional
- salt, to taste
- Combine all ingredients in a medium bowl and stir until well combined. Let rest for 20 to 30 minutes for flavors to combine if time allows.
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.