Pineapple Jalapeño Salsa is super fresh, easy to make, and the perfect combo of sweet and spicy. Great to serve with chips or as a topping for tacos, salads, and more!
When it comes to serving this jalapeno pineapple salsa, you can't go wrong with a big bowl of salty tortilla chips. I also like to use it as an ingredient in tacos or burrito bowls - try pairing it with these slow cooker carnitas.
Jump to:
⭐Why I Love It
- Only 5 Ingredients - You only need 5 fresh ingredients (plus salt) to make this recipe.
- Sweet and Spicy - The sweet pineapple and spicy jalapeños balance each other perfectly.
- Versatile - You'll find yourself using this pineapple jalapeño salsa in so many ways!
🥘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. If you have extra pineapple, try making this banana pineapple smoothie, sheet pan pineapple shrimp, or BBQ chicken kabobs.
- 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
See the recipe card for full information on ingredients and quantities.
🔪Step by Step Instructions
Just chop everything up and toss together to make the freshest pineapple salsa!
- 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.
- 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.
- Serve and enjoy!
💭Recipe Tips
- Cut Pineapple into Small Pieces - This makes it much easier to scoop up with a chip!
- Adjust the Spice - You can easily adjust the amount of jalapeños you add to the salsa.
- Try other Fruit - This recipe is also great made with other fruit like mango.
- Let Flavors Meld - It's best to let the salsa sit for at least 15 minutes so the sweet and spicy flavors can meld together.
👩🍳Recipe FAQs
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.
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! This recipe for a homemade chipotle salsa also keeps well in the fridge.
Once cut, pineapple pasta up to 5 days in the fridge as long as it's in an airtight container.
🍍Related Appetizer Recipes
Like this recipe? Sign up for my e-mail list so you get a weekly e-mail with new recipes from the week as well as occasional ‘bonus’ content not found on the blog! AND receive a copy of my FREE MINI EBOOK! E-mail list sign up!
Those ads on the page? A portion of all ad revenue is being donated to Warrior Dog Rescue. A MN-based dog rescue that I foster and volunteer with.
PrintRecipe
Pineapple Jalapeño Salsa
Pineapple Jalapeño Salsa is super fresh, easy to make, and the perfect combo of sweet and spicy. Great to serve with chips or as a topping for tacos, salads, and more!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 cups
- Category: Appetizer, Snack
- Method: By Hand
- Cuisine: Mexican
Ingredients
- 1 whole pineapple, skin removed and small diced. About 3-4 cups
- ⅔ cup minced red onion
- 2 minced jalapeños, seeds and whites removed
- ½ cup chopped cilantro
- 1 lime, juiced
- ½ teaspoon kosher salt
Instructions
- Chop up the ingredients. I like to cut everything into a small dice, so with each bite you can get a little bit of everything.
- Toss it all together. In a large bowl, toss everything together including the lime juice and salt. Give it a taste and adjust salt, if needed.
- Enjoy! For best flavor, I like to let the salsa sit for about 15 minutes to let everything meld together.
Notes
Leftovers? If you're not eating the salsa right away, store in an airtight container in the fridge. It keeps well for 4-5 days, but the longer it sits the 'juicier' it gets. I like it best on day 1 and 2.
Adjust to taste - the great thing about this recipe is how easy it is to adjust the ratio to suit your sweet/spicy preferences.
Nutrition
- Serving Size: ⅔ cup
- Calories: 74
- Sugar: 12.5 g
- Sodium: 106.7 mg
- Fat: 0.2 g
- Carbohydrates: 19.8 g
- Fiber: 2.2 g
- Protein: 1 g
- Cholesterol: 0 mg
Katie says
We used this with carnitas and it was great!
Christina says
I love the addition of jalapenos. This would be so good on tacos!
Kathleen says
This is awesome on tacos! I hope you give it a try. Thanks for the comment!