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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.
Course Appetizer
Cuisine American, Mexican
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 14 servings (1/2 cup each)
Calories 54kcal



  • 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.



  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.


Calories: 54kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 239mg | Fiber: 2g | Sugar: 10g | Vitamin A: 558IU | Vitamin C: 49mg | Calcium: 19mg | Iron: 1mg