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This easy Pineapple Salsa recipe is loaded with fresh pineapple, tomatoes, red onion, jalapeños, and cilantro. This is fruit salsa is dreamy scooped up with chips as a snack idea or pile it atop your favorite protein for dinner.

Pineapple salsa in a brown bowl.

I’ll never forget the first time I got my hands on this Pineapple Salsa recipe: After devouring a huge bowl at my brother’s house, he promised to track down the original source and email me a copy. Later that day, an email arrived. Attached was a scanned PDF of a hand-written recipe called “Benny’s Pineapple Salsa;” definitely not my brother’s name.

So who is Benny? How did he come to make such amazing Pineapple Salsa? Did I ever meet him? These questions and more are unanswered, while one truth remains: This fruit salsa was definitely worth tracking down.

While most tropical fruit salsas don’t contain the most common salsa-fied fruit, tomatoes, I adore the sweet-tart touch they add to this colorful recipe. Toss it together in 20 minutes for your next dinner party, and chances are, you’ll receive requests for the easy Pineapple Salsa recipe, too. What’s mine is yours!

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step by step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Pineapple Salsa Recipe

Recipe ingredients

Labeled ingredients for pineapple salsa.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Pineapple: As with any salsa recipe, you’ll want to start with fresh produce, not frozen or canned. Slice the fruit straight down the middle and carefully slice out the fresh to recreate the serving bowl idea featured above.
  • Roma tomatoes: Remove the core to keep the salsa a scoopable (and not too liquid-logged) texture.
  • Red onions: I adore the pop of color red (actually, purple) onions lend, but you could also swap in white, yellow, or sweet onions here.
  • Jalapeños: For a spicier salsa, toss in an extra jalapeño or two, or use fiery serrano chiles instead.

Step by step instructions

  1. In a large bowl, combine pineapple, tomatoes, cilantro, red onion, and jalapeños.
Ingredients in a bowl for pineapple salsa.
  1. Add lime juice and toss to coat. Season to taste with salt, pepper, and hot pepper sauce, if using.
Someone adding tabasco sauce to pineapple salsa.
  1. For best results, allow flavors to blend at room temperature for at least 10 minutes or chill until serving time. Serve with tortilla chips.
Pineapple salsa in a brown bowl next to tortilla chips.

Recipe tips and variations

  • Yield: This Pineapple Salsa recipe makes enough for about 14 appetizer-sized or protein-topper servings.
  • Storage: Store extra pineapple salsa in the refrigerator for up to 4 days.
  • Make ahead: You can definitely make this a day ahead! The extra chill time allows the flavors to blend even more.
  • Pineapple bowl: Obviously carving out half of a pineapple to use as your serving vessel is always a good idea!
Pineapple salsa in a hollowed out pineapple.
Pineapple Salsa with Homemade Tortilla Chips.

Recipe FAQs

Could I make Pineapple Salsa with a different variety of fruit?

You bet. Fresh mango delivers similar tropical flair! Fresh peaches and nectarines are perfect come summer when they’re at their prime as well.

How should I serve this Pineapple Salsa?

I typically offer it up by the bowlful, alongside a mountain of tortilla chips. It’s also delightful as a topping to dress up nearly any protein, including Grilled Pork Chops, Blackened Salmon, or Smoked Chicken Breast. Or try Pineapple Salsa as a garnish for fish tacos, burrito bowls, or nacho platters.

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Pineapple Salsa in a brown bowl.

Pineapple Salsa

This easy Pineapple Salsa recipe is loaded with fresh pineapple, tomatoes, red onion, jalapeños, and cilantro. This is fruit salsa is dreamy scooped up with chips as a snack idea or pile it atop your favorite protein for dinner.
5 from 25 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 14 servings (½ cup each)
Course Appetizer
Cuisine American, Mexican
Calories 54

Ingredients 

  • 1 pound pineapple diced (see note 1)
  • 5 Roma tomatoes cored and diced (see note 2)
  • 1/2 bunch cilantro finely chopped, about ½ cup
  • 1/2 cup red onion finely chopped (see note 3)
  • 1-2 jalapeño peppers seeded and finely chopped (about ¼ cup or more to taste. see note 4)
  • 1 tablespoon fresh lime juice from 1 lime
  • Salt and freshly ground black pepper
  • Hot pepper sauce to taste, optional
  • tortilla chips for serving

Instructions 

  • In a large bowl, combine pineapple, tomatoes, cilantro, red onion, and jalapeños. Add lime juice and toss to coat.
  • Season to taste with salt, pepper, and hot pepper sauce, if using. For best results, allow flavors to blend at room temperature for at least 10 minutes or chill until serving time. Serve with tortilla chips.

Recipe Video

Notes

  1. Pineapple: As with any salsa recipe, you’ll want to start with fresh produce, not frozen or canned. Slice the fruit straight down the middle and carefully slice out the fresh to recreate the serving bowl idea featured above.
  2. Roma tomatoes: Remove the core to keep the salsa a scoopable (and not too liquid-logged) texture.
  3. Red onions: I adore the pop of color red (actually, purple) onions lend, but you could also swap in white, yellow, or sweet onions here.
  4. Jalapeños: For a spicier salsa, toss in an extra jalapeño or two, or use fiery serrano chiles instead.
  5. Yield: This Pineapple Salsa recipe makes enough for about 14 appetizer-sized or protein-topper servings.
  6. Storage: Store extra pineapple salsa in the refrigerator for up to 4 days.
  7. Make ahead: You can definitely make this a day ahead! The extra chill time allows the flavors to blend even more.

Nutrition

Calories: 54kcalCarbohydrates: 14gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 4mgPotassium: 239mgFiber: 2gSugar: 10gVitamin A: 558IUVitamin C: 49mgCalcium: 19mgIron: 1mg
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I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Comments

    1. Hi Vanessa, this recipe has not been tested for canning I’m so sorry about that! – Meggan

  1. Making this now, haven’t tasted it but from the looks of the ingredients you cant go wrong! I am wondering if you looked into canning this? I would love to know how long to process this in a waterbath if possible

    1. Hi Sarah, thanks! I haven’t tested canning this recipe so I would suggest trying a recipe that has been tested, I wouldn’t want to steer you wrong. Sorry about that! – Meggan

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