Easy Pineapple Salsa — 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!
What’s in This Pineapple Salsa?
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 healthy, clean, and simple ingredient list that packs big time flavor and texture.
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!
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!
How to Make Pineapple Salsa
To make this fruit salsa, you’ll first need to 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. You can serve this homemade salsa 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!).
How to Store Pineapple Salsa
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.
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.
Tips for Making Pineapple Salsa
I personally prefer using Roma tomatoes because 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.
Like I mentioned above, you’ll want to taste this salsa before serving it and add more salt, sugar, and lime juice to suit your own preferences. Some people prefer a sweeter pineapple salsa, others prefer more acidic — make this however you’d like!
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.
Pin This Recipe
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!
- 1 1/2 cups DOLE Frozen Pineapple Chunks, thawed, drained, and diced small
- 1 to 1 1/2 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
- 1/2 cup fresh cilantro leaves, finely chopped
- 1/4 cup red onion, peeled and diced small
- about 2 tablespoons lime juice, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- pinch granulated sugar, optional and to taste
- 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.
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.
Amount Per Serving: Calories: 70Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 180mgCarbohydrates: 18gFiber: 1gSugar: 15gProtein: 1g
More Savory Pineapple Recipes:
15-Minute Sheet Pan Teriyaki Chicken and Pineapple — Tender chicken, juicy pineapple, and crisp-tender veggies make make for a DELISH one-pan meal with zero cleanup.
Slow Cooker Hawaiian Chicken — This recipe is packed with pineapple flavor thanks to the combination of pineapple preserves and canned pineapple. Serve it over rice for a quick weeknight dinner!
Jerk Chicken with Caramelized Pineapple and Mango — The flavors in this dish just scream warm and sunny tropical island. It’s a fast, easy recipe that the whole family will love and it’s ready in less than 15 minutes.
Baked Teriyaki Chicken and Rice – Chicken, rice, pineapple, and red peppers cook together in ONE pan for an EASY weeknight dinner that tastes like you’re in Hawaii!
Grilled Steak Kabobs – Juicy steak with sweet bell peppers, onions, zucchini, and pineapple for the PERFECT sweet-and-savory kabob!
Post is brought to you by DOLE® . The recipe, images, text, and opinions expressed are my own. #DisasterAverted #FrozenFruit
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 :)