Are you looking to add a burst of flavor to your dishes? Our ultimate pineapple salsa recipe is the perfect solution! This vibrant and refreshing salsa is easy to make and packed with juicy pineapple, zesty lime, and a hint of spice from jalapeño. Whether hosting a summer BBQ, planning a taco night, or simply wanting a delicious dip, this pineapple salsa is a must-try.
Why Pineapple Salsa?
Pineapple salsa is a tropical twist on traditional salsa, bringing a unique blend of sweet, tangy, and spicy flavors. The combination of fresh pineapple chunks, red onion, bell pepper, and cilantro creates a colorful and mouth-watering dish that pairs perfectly with a variety of foods. Plus, it's a healthy and low-calorie option, making it a guilt-free addition to your meals.
Ingredients for Pineapple Salsa
The ingredients for this summertime classic pineapple salsa are all natural! Enjoy the fresh pineapple, zesty lime, spicy jalapeño, red onion, and cilantro without any artificial preservatives or additives. Perfect for tacos, grilled meats, or as a dip with chips, this pineapple salsa recipe is a healthy, vibrant addition to your meals.
- Pineapple – Make sure the pineapple you buy is nice and fresh! Give it a gentle squeeze. If it’s firm, but slightly gives, it’s most likely ripe and ready to eat. If it’s too hard to squeeze at all, it’s not quite ripe yet and won’t be good in this salsa.
- Red Onion – The strong, sweet and bitter taste of red onion is ideal for this recipe because it balances perfectly with the totally sweet pineapple.
- Bell Peppers – I love using a red, yellow, and orange bell pepper for this salsa recipe. Primarily because of how vibrant the colors. However, any bell pepper will be tasty in this recipe.
- Jalapeño Peppers – This is the ingredient that will truly determine how spicy your salsa is. If you want to cut back on the heat, make sure to throw the seeds away. Want it extra hot? Toss the seeds into the salsa, and prepare to break a sweat!
- Limes – Fresh lime juice will do more than just add a lovely, flavorful tang to this salsa. It also makes the other bold flavors stand out even more by really stimulating your palate!
- Cilantro – Usually, I find myself tossing a little extra cilantro into my salsa, simply because of how much I love that extra note of freshness that it provides.
- Salt – If you need to, you can omit the salt entirely, but I’ve found that a small sprinkle helps to further enhance the other flavors.
How to Cut a Pineapple to Make a Bowl
Cutting a pineapple into a bowl for the first time can be intimidating, but don't worry—we have step-by-step instructions to guide you through the process.
Select a Ripe Pineapple: Choose a ripe pineapple that stands upright and has a golden-yellow color and a sweet aroma at the base.
Prepare the Pineapple: Rinse the pineapple under cold water to remove any dirt. Pat it dry with a clean towel.
Cut the Pineapple in Half: Place the pineapple on its side on the cutting board. Use the sharp chef's knife to cut the pineapple lengthwise through the crown, creating two equal halves.
Create a Border: With the pineapple half laying cut side up, use the knife to cut a border about half an inch from the edge of the pineapple flesh. Be careful not to cut through the skin.
Score the Flesh: Inside the border, score the pineapple flesh in a crisscross pattern to create small cubes. Again, be careful not to cut through the skin.
Remove the Flesh: Use a spoon or melon baller to carefully scoop out the pineapple cubes, leaving the shell intact. You can save the scooped-out pineapple for your salsa or another recipe.
Clean the Bowl: Once all the pineapple flesh is removed, use the spoon to scrape out any remaining bits, leaving a clean and smooth pineapple shell.
Optional Step - Trim the Base: If the pineapple bowl is wobbly, you can trim a small, thin slice off the bottom to create a flat base for stability.
How to Make Pineapple Salsa
Chop the vegetables: Dice the red, yellow, and orange bell peppers, and finely chop the red onion and fresh cilantro. Mince the jalapeño pepper, removing the seeds if you prefer a milder salsa.
Mix the ingredients: In a large mixing bowl, combine the diced pineapple, red bell pepper, yellow bell pepper, orange bell pepper, red onion, jalapeño, and cilantro.
Add lime juice and salt: Squeeze the juice of two limes over the mixture. The fresh lime juice adds a zesty flavor and helps preserve the freshness of the pineapple and vegetables. Add salt to taste, mixing well to ensure all the ingredients are evenly distributed.
Chill and serve: For the best flavor, let the pineapple salsa chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Once chilled, pour the salsa into a serving bowl or the hollowed-out pineapple for a stunning presentation.
Serving Suggestions for Pineapple Salsa
Pineapple salsa is incredibly versatile and can be used in many ways:
- Tacos: Add a spoonful of pineapple salsa to fish tacos, chicken tacos, or shrimp tacos for a burst of tropical flavor.
- Grilled Meats: Serve it as a topping for grilled chicken, pork, or steak. The sweetness of the pineapple pairs perfectly with the smoky char of grilled meats.
- Chips and Dip: Enjoy it as a fresh and healthy dip with tortilla chips. It’s a crowd-pleaser at parties and gatherings.
- Salads: Use it as a vibrant topping for salads to add an extra layer of flavor and texture.
Tips for the Best Pineapple Salsa
- Fresh Ingredients: Use fresh, ripe pineapple for the best taste. The sweetness of the pineapple is crucial to balancing the flavors.
- Adjust the Heat: Customize the spiciness by adjusting the amount of jalapeño. For a milder salsa, use less jalapeño or remove the seeds.
- Balance Flavors: Taste the salsa before serving and adjust the lime juice, salt, as needed to achieve the perfect balance of flavors.
Frequently Asked Questions (FAQs)
While fresh pineapple provides the best flavor and texture, you can use canned pineapple in a pinch. Be sure to drain it well and adjust the seasoning as canned pineapple is often sweeter than fresh.
Pineapple salsa can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, but the texture may become softer over time.
Freezing pineapple salsa is not recommended as the texture of the fresh ingredients can become mushy when thawed. It's best enjoyed fresh or refrigerated.
Freezing pineapple salsa is not recommended as the texture of the fresh ingredients can become mushy when thawed. It's best enjoyed fresh or refrigerated.
If you prefer a milder salsa, you can use a green bell pepper or a mild chili pepper instead of jalapeño. You can also remove the seeds and membranes from the jalapeño to reduce its heat.
Yes, pineapple salsa is a healthy option! It's low in calories, packed with vitamins and antioxidants from the fresh fruits and vegetables, and contains no added sugars or unhealthy fats
More Dip And Sauce Recipes To Try
Ultimate Pineapple Salsa
Ingredients
- 1 whole pineapple to use for salsa and a serving bowl
- ¼ cup green bell pepper
- ¼ cup yellow bell pepper
- ¼ cup orange bell pepper
- 1 cup roma tomatos
- ¼ cup red onions
- 4 tablespoon fresh lime juice
- ⅓ cup cilantro
- 1 tablespoon Jalapeno
- salt to taste
Instructions
Prepare the pineapple :
- Rinse the pineapple under cold water to remove any dirt. Pat it dry with a clean towel.
How to cut the pineapple
- Place the pineapple on its side on the cutting board. Use a sharp knife to cut the pineapple lengthwise through the crown, creating two equal halves.
- With the pineapple halves lying cut side up, use the knife to cut a border about half an inch from the edge of the pineapple flesh. Be careful not to cut through the skin.
- Inside the border, score the pineapple flesh in a crisscross pattern to create small cubes. Again, be careful not to cut through the skin.
- Use a spoon or melon baller to carefully scoop out the pineapple cubes, leaving the shell intact. Put the pineapple cubes in a bowl to the side.
- Once all the pineapple flesh is removed, use the spoon to scrape out any remaining bits, leaving a clean and smooth pineapple shell.
- Optional Step - If the pineapple bowl is wobbly, you can trim a small, thin slice off the bottom to create a flat base for stability.
Pineapple Salsa:
- Dice onion, bell pepper, and jalapeno and decide if you want to discard jalapeno seeds of keep them. Jalapeno seeds hold most of the spice of the chili pepper, so keeping them will make salsa much spicier.
- Add the diced vegetables to the bowl with pineapple and add minced cilantro, lime juice, and salt.
- Mix everything well and cover the bowl with plastic wrap. Chill in the refrigerator for 30 minutes to allow the flavors to meld together. Also, cover the pineapple bowls with plastic wrap and store them in the fridge until ready to serve.
- Once chilled, pour the salsa into the hallowed out pineapple or into a serving bowl.
- Optional: Taste to see if needs more sweetness. If the pineapple is not as sweet as you’d like it, add a tablespoon of agave nectar or honey.
Storing:
- Store pineapple salsa in an air-tight food storage container, in the refrigerator. Properly stored, this salsa should last for up to 4 days
Rachel says
This was so good! Thanks for sharing!
Allison says
My family loved this recipe I served it over grilled chicken.
Charlotte says
I tried this recipe this weekend and it was really good! Thanks for sharing!
Lora says
I made this for a pool party and everyone loved it! Plus it looks beautiful in the pineapple! Thanks for the recipe!