Pineapple Salsa

updated Apr 5, 2024
Pineapple Salsa Recipe

Fresh, sweet pineapple and spicy peppers come together in this summery salsa.

Serves6 to 8

Makes6 cups

Prep30 minutes

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overhead shot of pineapple salsa in a small bowl.
Credit: Photo: Alex Lepe ; Food Stylist: James Park

There is a whole spectrum of salsa that exists in the world — no matter your culinary need, you’ll be able to find a salsa to match. Sometimes you need a more savory option like this easy blender salsa, while some days call for a creamy avocado salsa, and then there will be days you need a little sweet heat — that’s where pineapple salsa comes in.

Why You’ll Love It

  • Fresh pineapple is the star of this salsa — no soggy tinned pineapple bits here.
  • Using a mix of peppers balances out the overall flavor, red bell pepper adds freshness while jalapeño and serrano bring the heat.
  • This salsa is only 10 ingredients, so it’s easy to chop them by hand, which means the salsa has a hearty, chunky texture, perfect for scooping onto chips or topping tacos.

Key Ingredients in Pineapple Salsa

  • Pineapple: Use a fresh, ripe pineapple for this recipe. If you need an assist, we have a guide for how to cut a whole one.
  • Red bell pepper: Diced red bell pepper adds crunch and a pop of color.
  • Red onion: Red onion and a little bit of garlic help balance the savory flavor profile.
  • Limes: The addition of lime juice is a contrast to the sweetness of pineapple and brightens the flavors.
  • Cilantro: Chopped cilantro adds a fresh herby flavor.
Credit: Photo: Alex Lepe ; Food Stylist: James Park

Helpful Swaps

  • You can use fresh oregano instead of cilantro.
  • You can use orange bell pepper instead of red, but we don’t recommend green bell pepper in this recipe.
  • You can use two serrano or two jalapeño peppers instead of one of each, but remember serranos are spicier than jalapeños.

How to Pick a Pineapple

Pick a pineapple that has evenly shaped “eyes” on the skin. Look for ones that are mostly yellow — we’ve found that the more yellow they are, the sweeter they are. Completely green pineapples are under-ripe. You can also tell if a pineapple is ripe if it has a sweet smell near the base and if the fronds on top are easy to pull out.

How to Serve Pineapple Salsa

Pineapple salsa is a great addition to any salsa spread or taco bar. Try serving it with grilled swordfish or alongside a salt-baked fish. It’s perfect alongside shrimp ceviche or fish tacos.

Pineapple Salsa Recipe

Fresh, sweet pineapple and spicy peppers come together in this summery salsa.

Prep time 30 minutes

Makes 6 cups

Serves 6 to 8

Nutritional Info


  • 1

    medium ripe pineapple

  • 1

    medium red bell pepper

  • 1

    small red onion

  • 1

    medium jalapeño

  • 1

    medium serrano pepper

  • 1

    small clove garlic

  • 1 to 2

    medium limes

  • 1/2 teaspoon

    kosher salt

  • 1/4

    medium bunch fresh cilantro


  1. Trim and peel the skin from 1 medium ripe pineapple, making sure to peel underneath the eyes (seed indentations) on the surface. Working around the core, cut the fruit off the core in 4 slabs. Cut each slab into small dice until you have 4 cups. Transfer to a large bowl.

  2. Prepare the following, adding each to the bowl of pineapple as it is completed: Trim and cut 1 medium red bell pepper into small dice (about 1 1/2 cups). Finely chop 1 small red onion until you have 1/2 cup. Trim 1 medium jalapeño and halve lengthwise. Remove the seeds and white membranes, then finely chop the jalapeño (3 to 4 tablespoons). Trim the stem and remove the seeds from 1 medium serrano pepper and finely chop (about 2 tablespoons). Mince 1 small garlic clove. Juice 1 to 2 limes until you have 2 tablespoons.

  3. Add 1/2 teaspoon kosher salt and stir to combine. Cover and refrigerate for about 15 minutes to let the flavors meld. Meanwhile, pick the leaves and tender stems from 1/4 medium bunch fresh cilantro and coarsely chop until you have 1/4 cup.

  4. Add the cilantro to the salsa and stir to combine.

Recipe Notes

Storage: Refrigerate in an airtight container for up to 3 days.

Make ahead: The salsa can be made up to 1 day ahead without the cilantro and refrigerated in an airtight container. Stir in the cilantro right before serving.