Pineapple Salsa

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Easy Pineapple Salsa — This savory pineapple salsa recipe is made with frozen pineapple chunks, bell peppers, Roma tomatoes, red onion, cilantro, and lime juice! It’s so quick to make and pairs well with grilled chicken, tacos, fish, and more!

 Pineapple Salsa in blue bowl

I adore salsa of any kind and can make a meal out of it. No shame in chips and salsa for dinner for me. I especially love fresh fruit salsa recipes. There’s something about the sweet and savory element that I can’t get enough of!

I prefer homemade salsa because I control the ingredients. This easy pineapple salsa is ready in 5 minutes and it tastes like a tropical vacation.

I used DOLE Frozen Pineapple Chunks, yellow bell peppers, Roma tomatoes, red onion, cilantro, lime juice, salt, and pepper. A simple ingredient list that packs big time flavor and texture.

The salsa is awesome with tortilla chips of course. But it’s also great on fish tacos, on nachos, as a chicken marinade or sauce after the chicken is done, on top of taco cups, with chicken burrito bowls. This pineapple salsa will complement most any Mexican recipe!

chip topped with Pineapple Salsa

Pineapple Salsa Ingredients

To make this sweet and savory pineapple and tomato salsa recipe, you’ll need the following ingredients:

  • DOLE Frozen Pineapple Chunks
  • Bell pepper – I used yellow, use your favorite color
  • Roma tomato – they’re not as juicy as other kinds of tomatoes, but feel free to use another tomato if that’s what you have on hand
  • Fresh cilantro
  • Red onion
  • Lime juice – fresh is best, but use bottled if that’s what you’ve got
  • Salt and pepper
  • Granulated sugar – just a pinch, optional

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

bag of frozen pineapple intended for homemade salsa

How to Make Pineapple Salsa

  1. Thaw and drain the frozen pineapple chunks before dicing them into bite-sized pieces.
  2. Then dice the remaining ingredients and toss everything together in a large bowl.
  3. Give the pineapple salsa a taste and see if it needs more salt or sugar.

Use Frozen Pineapple in Your Salsa!

DOLE Frozen Fruit is the perfect ingredient that can help you prepare for any occasion, even when the unexpected happens. Like an impromptu Labor Day party you’ve been invited to, or when you realize you need to make a last-minute appetizer or snack for an event, or extra guests arrive at a get-together you’re hosting.

It’s no problem when you have DOLE Frozen Fruit in your freezer. Disaster averted!

Pineapple Salsa in blue bowl with chip

Salsa FAQs

Can the salsa be made in advance?

You can serve this tomato salsa with pineapple right away or store it in the fridge for a few hours to give the flavors time to come together (this is what I prefer doing!).

Can I Make This with Fresh Pineapple?

Of course! If using fresh pineapple, you won’t have to drain it like you do with frozen. Just don’t used canned pineapple, as it’s often packed in syrup and would be far too sweet for this recipe.

Does Pineapple Salsa Can Well?

I haven’t tried canning this salsa before, so I’m not sure! If you do can this pineapple salsa successfully, please leave me a comment below.

Can I Use Another Fruit in This Recipe?

If you’re interested in making other fruit salsas, check out my Peach Mango Salsa or my Blueberry Corn Salsa. And if you’re craving a more traditional salsa, my Restaurant-Style Salsa is a must! It’s made in the blender and comes together in a few minutes.

How can I make the salsa spicy?

Add a serrano pepper if you want to crank up the heat. My family prefers yellow peppers, but you can use any color. Jalapeño peppers would work well here too. Just remember to remove the seeds if you don’t want your salsa to be too spicy.

Storage Instructions

If stored in an airtight container in the fridge, this pineapple salsa will last for up to 5 days. Over time, the fruit and veggies will release more juices, so make sure to give the salsa a good stir each time you serve it.

What to Serve with Pineapple Salsa

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4.88 from 8 votes

Pineapple Salsa

By Averie Sunshine
This pineapple salsa recipe is made with frozen pineapple chunks, bell peppers, Roma tomatoes, red onion, cilantro, and lime juice. It's so quick to make and pairs well with grilled chicken, tacos, fish, and more! 
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 3 cups
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Ingredients  

  • 1 ½ cups DOLE Frozen Pineapple Chunks, thawed, drained, and diced small
  • 1 to 1 ½ cups bell pepper, seeded and diced small (from about 1 small bell pepper; I used yellow, use your favorite color)
  • 1 medium Roma tomato, diced small
  • ½ cup fresh cilantro leaves, finely chopped
  • ¼ cup red onion, peeled and diced small
  • about 2 tablespoons lime juice, or to taste
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon freshly ground black pepper, or to taste
  • pinch granulated sugar, optional and to taste

Instructions 

  • To a large bowl, add all ingredients, stir to combine, taste, and check for flavor balance. Make any necessary tweaks based on personal preference, i.e. more salt, pinch of sugar, etc.
  • Serve immediately or cover, refrigerate, and serve chilled.

Notes

Salsa will keep airtight for up to 5 days in the fridge, noting that it will become more watery as time passes as the produce releases its natural juices. I prefer it about 4 to 12 hours later, after the flavors have married and it’s been chilled.

Nutrition

Serving: 1, Calories: 70kcal, Carbohydrates: 18g, Protein: 1g, Sodium: 180mg, Fiber: 1g, Sugar: 15g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Easy Salsa Recipes:

The Best Peach Mango Salsa — Fast, easy, and tastes a million times better than anything store-bought! So darn good!!

Blueberry Corn Salsa – Berries, corn, jalapeño, cilantro, and more in this EASY and healthy salsa that’s ready in 5 minutes!! So good you can eat it on it’s own like a salad!

Pineapple Chipotle Salsa – A sweet and spicy salsa with a lovely smokiness from pineapple, tomatillo, onion, and garlic that are blistered under broiler and then blended with chipotle peppers!

Restaurant-Style Salsa — This salsa recipe will teach you how to make salsa at home in just a few minutes in the blender, so you’ll never run out!

Chunky Tomatillo Avocado Salsa — If you like salsa verde, you’re going to LOVE this homemade version that includes creamy chunks of avocado! As FAST and EASY and tossing a handful of healthy ingredients into your food processor and the salsa is ready in seconds. No roasting or charring necessary for AMAZING homemade salsa!

 

Post is brought to you by DOLE® . The recipe, images, text, and opinions expressed are my own. #DisasterAverted #FrozenFruit


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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. This looks amazing!! Do you think it could be made in large batches and canned?? That way it could be ready to pop in ice box and opened when company popped in??

  2. i love the combination of color. looks very eye-catching. my kids love pineapple so much then this evening i have new dish for them. thanks for sharing this, Averie. i’m forwarding more posts from you.

  3. I quite literally ate a plate of black bean and corn salsa today for lunch. I had to eat again an hour later, but that was lunch. This wasn’t the first time, either. :D

  4. I love a fruit salsa and pineapple sounds amazing! I have some tomatoes and bell peppers from my Dad’s garden and there are jalapeños at work from someone else. A little pineapple and onion will put me in business. Jon would love it if I made fish tacos this weekend!

    1. Wow the fact that you can make this given homegrown produce for the most part is pretty impressive! Fish tacos sound great for a holiday weekend!

    2. I made this around noon so it could chill until dinner…and ended up needing to chop up more of everything because my taste testing went out of control.☺ Perfectly acceptable, right?! So I ate it twice today–and we loved it on the fish tacos. This is some of the best salsa I’ve ever had!

      1. That’s awesome praise coming from you Paula because I know you’ve made tons of my salsas and probably lots more over those too! So to say it’s some of the best ever – what a compliment, thank you!

        Love that you were taste testing quite a bit :)