Pineapple Salad yum (1)
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  • Food: Pineapple Salad
  • Writer: Lizzie Green
  • Content-Type: Food Blog

If you’re looking for a fun and fresh party appetizer, look no further. This vibrant pineapple salsa recipe is sure to please. It’s somewhat sweet, slightly spicy, and completely amazing.

At first appearance, pineapple salsa may appear strange, but it isn’t when you think about it. Tomatoes are also technically fruits and have a sweet flavor. I dare you to try this pineapple salsa if you don’t believe me!

This dish was derived from my mango salsa recipe. Because the texture is more comparable to classic pico de gallo, I termed this dish “pineapple pico de gallo”.

Instead of blitzing the ingredients together in a food processor as I do with my favorite red salsa, you’ll dice them. In fact, the smaller the dice of the ingredients, the better the salsa.

I’ve had a yearning for pineapple salsa lately, so I figured I’d share it here as well. Salsa is a must-try for everyone!

Ingredients for Pineapple Salsa

Pineapple Salad (1)
Food: Pineapple Salad (Source: Salad with Anastasia)

Pineapple salsa is simple to create and requires only a few fresh ingredients. The following is a list of everything you’ll need from the store:

  • Pineapple: Use fresh, ripe rather than canned or frozen pineapple (which are far too watery).
  • Red bell pepper: Bell pepper provides a little extra bite and sweetness to the dish.
  • The pungent, spicy aromas of red onion counteract the sweetness of the pineapple and bell pepper. The purple tint contrasts beautifully with the yellow and scarlet bell pepper.
  • Jalapeno: Jalapeno balances out the sweetness of the salsa and adds a kick of heat that makes it tempting!
  • Cilantro: Fresh cilantro is a must-have ingredient in any salsa recipe. Even if you don’t like cilantro, I think you’ll like the finished result because the cilantro isn’t overpowering.
  • Lime Juice: The sour lime juice binds everything together. If you’ve ever produced salsa that didn’t taste as good as it looked, it definitely required a boost of acidity.

How to Pick a Good Pineapple?

Choose a pineapple with bright green leaves. When you squeeze it, it should yield somewhat, but there should be no mushy places. Finally, take a whiff of the base—it should have a faint sweet scent.

If your pineapple is excellent when you get it home from the market, but you won’t be cooking salsa for a few days, keep it refrigerated.

Are you in a hurry? Purchase it fresh that has already been sliced and diced from the produce department. This method is more expensive, but it is faster.

Pineapple Salsa’s Uses

  • Serve it as a party snack with tortilla chips and guacamole or avocado dip, as well as traditional red salsa or salsa verde.
  • It’s great on tacos. (The recipe will be posted tomorrow!)
  • It goes well with any fresh, Mexican-inspired cuisine.
  • Serve it on lettuce with Aji Verde as a dressing, or eat it right out of the dish as a salad.

Fresh Pineapple Salsa

Time to Prepare: 20 minutes

20-minute total time 3

Yield: 1/2 cup yield

This recipe for fresh pineapple salsa will be a big hit at your next get-together! It’s somewhat sweet, slightly spicy, and completely amazing. It’s also simple to make. If you’re serving a large group, double the recipe (1 extra-large pineapple should be just right).


  • 3 cups diced fresh pineapple (about 1 medium)
  • 1 red bell pepper, chopped
  • ½ cup chopped red onion (about ½ small onion)
  • ¼ cup chopped fresh cilantro
  • 1 medium jalapeño, seeds and ribs removed, finely chopped
  • 3 tablespoons lime juice (from about 1 ½ lime), or more if needed
  • ¼ teaspoon fine sea salt


Pineapple Salad
Food: Pineapple Salad (Source: Salad with Anastasia)
  1. Combine the pineapple, bell pepper, onion, cilantro, and jalapeno in a medium serving bowl. Stir in the lime juice and salt until everything is well combined.
  2. If it doesn’t taste wonderful yet, season tastes with more lime juice (for zing) and/or salt (for more overall flavor).
  3. Allow the pico de gallo to rest for 10 minutes or longer before serving for the finest flavor. It’s best served right away, but it’ll keep in the fridge for up to four days.


  • SPICE LEVEL NOTE: As mentioned, I believe this salsa is well-balanced. If you’re concerned about the level of heat, use half of the jalapeno and remove the ribs and seeds. Add up to two peppers, to taste, if you want a hotter salsa.
  • Diced mango, strawberries, cucumber, melon, or, of course, tomatoes are all good substitutes (the bell pepper is optional in those variations).