Fresh Pineapple Salsa

This pineapple salsa is one of my faves because of how EASY it is to whip up. And it uses a whole pineapple so it makes a large batch with plenty to go around! Or, if you're like me, you'll eat half the bowl yourself and then whine about the canker sore the excess pineapple gave you. But honestly, worth it.

Jump to:

• Ingredients Needed:
• Step by Step Instructions
• What if I don't like an ingredient?
• Serving Ideas
• Leftovers and Storage
• Related Recipes
• Recipe
• Reviews

Ingredients Needed:

• Fresh Pineapple - You can buy a whole pineapple and chop it up yourself, or buy pre-chopped. If you buy pre-chopped, you may need to cut the pieces up a little smaller.
• Red Onion
• Jalapeño - I like to remove the whites and seeds to lessen the spice so that this salsa is a bit more crowd/family friendly. BUT, if you love spice, feel free to leave them in.
• Fresh Cilantro
• Lime Juice - I prefer to use fresh, but you can use the stuff in a bottle if that's what you have on hand.
• Salt

Step by Step Instructions

Just chop everything up and toss together to make the freshest pineapple salsa!

1. Chop up the ingredients! I like to cut everything into a a small dice, so with each bite you can get a little bit of everything. But cut your salsa ingredients as big or as small as you'd like.
2. Toss it all together! Grab a big bowl and toss everything together with the lime juice and salt. Give it a taste, and adjust lime juice and salt if needed.
3. Serve and enjoy!

What if I don't like an ingredient?

One of my favorite things about this salsa is it's SUPER customizable. Don't love raw onion? Use a little less! Love spicy? Add more jalapeño or leave some of the seeds in. Think of the recipe amounts as guidelines not rules - adjust the ratio to your preference.

Serving Ideas

• Tortilla Chips!
• Tacos - I especially love it with fish tacos!
• Burrito Bowls
• Taco-inspired salad
• As a side with grilled chicken or fish

Leftovers and Storage

If you're not eating the salsa right away, store it in an airtight container in the fridge. It keeps well for about 4-5 days, but know that the longer it sits, the 'juicier' it will get. I like it the best on day 1 and 2!

Related Recipes

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