An easy recipe for Pineapple Salsa. Loaded with plenty of fresh pineapple, tomatoes, red onion, jalapeños, and cilantro, this is your answer to spring and summer snacking! It’s perfect with chips or on your favorite grilled meat, and it’s good for you!

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 – no, hastily-scrawled – recipe titled: Benny’s Pineapple Salsa.

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 salsa was worth tracking down.

Pineapple salsa in a teal bowl.

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Dramatic overtones aside, this Pineapple Salsa is the answer to all your Warm Weather Eating questions.

You want something:

  • Healthy and Fresh
  • Interesting
  • Sweet and spicy
  • Safe for swimming suits

Pineapple salsa ingredients in a clear bowl.

You want a snack.

Or you’re having a party.

Or it’s REALLY HOT outside.

Pineapple Salsa helps in all these instances, and more.

Pineapple salsa in a clear bowl.

Want to cut some corners? You can buy a 2-pound package of pineapple spears, all peeled and sliced and nice.

You’ll still have to dice them up, but it’s a handy shortcut if you’re short on patience.

Pineapple salsa in a teal bowl surrounded by tortilla chips.

Easy pineapple salsa in a blue bowl surrounded by tortilla chips.

Pineapple Salsa

This easy Pineapple Salsa recipe is loaded with plenty of fresh pineapple, tomatoes, red onion, jalapeños, and cilantro. This is your answer to spring and summer snacking!
5 from 22 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 12 servings
Course Appetizer
Cuisine American, Mexican
Calories 54

Ingredients 

  • 2 pounds pineapple diced
  • 10 Roma tomatoes cored and diced
  • 1 bunch cilantro finely chopped, about 1 cup
  • 1 cup red onion finely chopped
  • 3-4 jalapeño peppers seeded and finely chopped (about ½ cup or more to taste)
  • 2 tablespoons fresh lime juice from 2 limes
  • 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

Nutrition

Calories: 54kcalCarbohydrates: 14gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 4mgPotassium: 239mgFiber: 2gSugar: 10gVitamin A: 558IUVitamin C: 49mgCalcium: 19mgIron: 1mg
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Meggan Hill

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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

    1. Hi, yes of course you can use basil instead of cilantro! You can do whatever you want LOL. :) That sounds really great and refreshing honestly. I would say 3-4 days in the fridge. If it looks really watery/wet on the bottom and seems to be getting soggy,, just drain the extra liquid. That should help. Thanks! -Meggan

  2. I made this recipe for my husband today along with your homemade chips and he loved it. I wasn’t sure about it because of the pineapple, but he stated the tastes all blended together and it was very good. Unfortunately, I am unable to eat it due to the carb count, but he will be eating on this for the next week. Thank you for this easy recipe.5 stars

    1. Hi Maida, yes! It will get juicier as it sits. If you have any reservations about that whatsoever, just prep all the ingredients separately ahead of time and toss everything together at the last minute. But yes, a day ahead is fine! Thanks. -Meggan

    1. Hi Corey, I think you could definitely swap out habañero for the jalapeño with one suggestion – make the habañero pieces MUCh smaller. Finely chop as much as possible! Of course this depends on the crowd your serving it to, but obviously those things can get pretty spicy. I love the flavor though and I think it would really work here. I would just do super fine slices and then chop them up even further. And obviously remove seeds (or at least I would, it depends on your tolerance). Good luck, great idea! Thanks. -Meggan

  3. I can’t stop eating it and I don’t mind one bit as it’s really healthy and so refreshing! I use it on grilled salmon, pork and chicken. No guilt!5 stars

  4. This Salsa is so very good and refreshing. I liked it better the next day. It could very well become addictive.5 stars

  5. Meggan, I try not to change recipes, but I didn’t have fresh pineapple, I made this with drained pineapple tidbits, sliced cherry tomatoes, added fresh parsley and chives.  Served it with grilled chicken with a Tropical Spice Rub, it was AMAZING!  I love all your recipes, you do such a good job.5 stars

    1. Hi Ashley! I would say 4 days is a safe bet, it might last longer but I don’t know for sure. I generally follow the CDC guidelines for food safety which is 4 days on most things. I hope this helps! Thanks.

    1. I think so – I’ll have to double-check with my canning book. I am traveling today but I’ll be back home tomorrow and I’ll take a look and let you know! (I’ll comment again).

  6. Nice recipe, however I find it a slap in the face to the chef who’s recipe this is that you replaced fresh chopped tomatoes with a crappy can. Don’t get me wrong, there is a time and a place for a can of tomatoes, but a fresh salsa is not that place.5 stars

    1. Hi Jordan, I’ve been meaning to change out the can of tomatoes for fresh in this recipe. Thank you for reminding me! I totally agree.

  7. Hi Meggan! This salsa just looks so wonderful, and I love the diced tomatoes shortcut! I really loved this post and wanted to let you know that I[ve included it in my guide to canning pineapple. Thanks again for sharing Benny’s recipe, he’ll never know how many people appreciate it :-). Here’s my guide to canning pineapple: http://livepeachy.com/how-to-can-pineapple/

  8. I just came in from mowing, and I’d give a million bucks for a big bowl of this salsa and some chips right now! Looks nom, can’t wait to try it, and I love the story about Benny.5 stars

    1. Thank you Gin, I seriously wish we lived in the same zip code because I could sure use a million dollars! Ah Benny, I wonder who the heck that is. :)

  9. This salsa looks amazing and I can see why you wanted to track it down.  Love how fresh and summery- and such a great shortcut too.  Pinned!  Oh and thanks for the shout!  5 stars

    1. Thank you, Allie! You are such a sweetheart! And of course I linked to your pineapple video, I love helping out my readers! :)

  10. So why do I never make any kind of salsa, let alone one as absolutely delicious as this? I really love how you got the recipe – isn’t that just great?! I really hope you find out who Benny is some day!!5 stars

    1. You know Helen, I asked my sister-in-law (my brother’s wife) who Benny might be and she had no idea. So things don’t look good. But you never know. :) This really is a great version, and the story is even better. Hope you’re doing well!

  11. Pineapple is my favorite salsa and what I love is how versatile it is,  but diving in with a bag of chips is where it’s at.5 stars