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 Time5 minutesmins
Total Time5 minutesmins
Keyword: fruit salsa, pineapple recipe, pineapple salsa
Servings: 3cups
Calories: 70kcal
Author: Averie Sunshine
Ingredients
1 ½cupsDOLE Frozen Pineapple Chunksthawed, drained, and diced small
1 to 1 ½cupsbell pepperseeded and diced small (from about 1 small bell pepper; I used yellow, use your favorite color)
1medium Roma tomatodiced small
½cupfresh cilantro leavesfinely chopped
¼cupred onionpeeled and diced small
about 2 tablespoons lime juiceor to taste
½teaspoonsaltor to taste
¼teaspoonfreshly ground black pepperor to taste
pinchgranulated sugaroptional 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.