🍍🍅 My Easy Pineapple Salsa Recipe is sweet, savory, refreshing, and so good you’ll want to put it on everything! Made with frozen pineapple chunks, bell peppers, Roma tomatoes, red onion, cilantro, and lime juice, it’s ready in 5 minutes. I serve it on spicy garlic grilled chicken, tacos al pastor, fish, and more for tropical flavor that’s perfect for summer.
5-Minute Pineapple Salsa
I adore salsa of any kind and can make a meal out of it when paired with baked tortilla chips. There’s something about the sweet and savory element that I can’t get enough of, especially when it comes to this pineapple salsa recipe!
Sweet pineapple gets diced with red onion, yellow bell pepper, Roma tomato, cilantro, and lime juice for a unique flavor combination that leans more savory than many recipes. The tomato is what sets this apart from most pineapple salsas.
It gives the whole thing a more traditional salsa backbone instead of reading like a fruit relish or pico de gallo. It’s savory, sweet, and bright from the lime, with enough body to work as a chip dip appetizer.
However, it’s also great with grilled pork chops, grilled jerk shrimp, hot honey salmon, fish tacos, on loaded guacamole nachos, as a chicken marinade or sauce after the chicken is done, or with chicken burrito bowls. This pineapple salsa will complement most any Mexican recipe! I’ve even been known to spoon it over salads!
Love fruit salsas?
Try my corn & blueberry salsa, pineapple chipotle salsa, and peach mango salsa, too!
Pineapple Salsa Ingredients
Given that the ingredient list is simple, it’s important to look for the freshest ingredients for bright flavors and the best textures. To make this sweet and savory pineapple and tomato salsa recipe, you’ll need the following:
- DOLE Frozen Pineapple Chunks: I use frozen pineapple so I can enjoy this recipe year-round, but fresh is also great. If using fresh pineapple, you won’t have to drain it as you do with frozen. Just don’t use canned pineapple, as it’s often packed in syrup and would be far too sweet for this recipe. Save time by buying pre-cut pineapple chunks from the produce department of your local grocery store
- Bell pepper: I used yellow, but orange, green, or red bell peppers all work, adding nutrients and a crisp texture
- 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: if you aren’t a fan of cilantro, you can substitute fresh parsley. Or, add green onions for a punchy taste
- Red onion
- Lime juice: fresh lime juice is best, but use bottled if that’s what you’ve got
- Salt and pepper
- Granulated sugar: just a pinch, optional but it balances the flavors
Possible Variations
Love spice? Add a serrano pepper, diced jalapeños, or a dash of cumin if you want to crank up the heat and offset some of the sweetness of the pineapple. Just remember to remove the seeds if you don’t want your salsa to be too spicy.
Want a heartier salsa? Stir in cooked black beans for more fiber and protein.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Pineapple Salsa
- Thaw and drain the frozen pineapple chunks before dicing them into bite-sized pieces.
- Then dice the remaining ingredients and toss everything together in a large bowl.
- Give the pineapple salsa a taste and see if it needs more salt or sugar. Enjoy!
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.
Pineapple Salsa
Equipment
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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 as 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
great
Mmmmmm…this looks absolutely delicious!
I made this for dinner tonight and it was delicious!
Thanks for trying the recipe and I’m glad it came out great for you!
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??
It probably could be canned. I just haven’t done it so can’t give specifics on it. LMK if you try it.
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.
Hope you enjoy it!
hey girl this looks really good!
I LOVE fruit salsa- I plan on making it this weekend!
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
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!
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!
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!
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 :)