Pineapple salsa recipe in just 10 minutes

Pineapple salsa is a fresh & juicy addition to summer gatherings. Or keep some in the refrigerator for quick snacking with a handful of tortilla chips.

It only takes 10 minutes to make. Plus, it’s easy to adjust the recipe to fit your preferences! Vegan & gluten-free.

When the weather is hot, humid, and sticky, I like to break through it with hydrating fruit like pineapple. And although, you can certainly eat it all on its own, it’s a fun change of pace to use it as a base for salsa.

Tomato salsa is a mainstay throughout the year. But during warm weather months, fruity dips like this one, peach & black bean salsa, and strawberry salsa come out to play.

They’re terrific on their own with chips, or as a topping for tacos, taquitos, and nachos.

How to make this fruit salsa

To make pineapple salsa, combine the following ingredients in a bowl:

• Pineapple
• Chopped onions
• Minced garlic
• Chopped cilantro
• Chopped jalapeños 
• Lime juice
• Pinch of salt

Can I use the food processor?

Yes! If you’d like all of the ingredients to be more uniform in size & perfectly combined, put the ingredients into a food processor instead of a bowl.

Pulse it a few times, stopping a couple times to scrape down the sides for even mixing.

The food processor breaks up the salsa into even smaller bite-sized portions that fit nicely onto tortilla chips. Just be careful not to over blend. (Nobody wants a salsa smoothie!)

Should I use fresh or pickled jalapeños?

It’s up to you!

Although it’s outside the norm, I usually use pickled jalapeños sold in jars, as opposed to fresh jalapeño. That way, the heat is always uniform.

With fresh peppers, sometimes there’s no heat at all. And other times, just a tiny touch of the tongue will leave a lingering heat.

With jarred jalapeño peppers, the heat is the same – jar after jar. Plus, I always have it on hand in the refrigerator or cupboard.

Use fresh pineapple

For best results, be sure to use fresh pineapple, not canned. You can find fresh pineapple that’s already chopped in the refrigerated section of most grocery stores.

But it’s a lot cheaper if you cut your own from a whole pineapple!

For this recipe, I used all of the fruit from one average-sized pineapple. Just remember to peel it and core it first before cutting it into small to medium-sized pieces.

Let the flavors marry

You can eat this salsa right away. But the flavors really taste best when they’ve had a chance to marry.

All of that sweet, juicy pineapple mellows the onion. And the garlic finds a way to meander through the salsa. Plus, the heat intensifies a little.

So this is a good dip to make ahead of time before a vegan potluck, party, or cookout. Make it at least four hours before serving for best results.

(Although, like I said, it will still be delicious even if you make it right before serving.)

What to serve with it:

• Tortilla chips
• Taquitos – baked taquitos with sweet potatoes or vegan taquitos with jackfruit
• Tacos – sweet potato tacos, jackfruit carnitas tacos, spicy black bean tacos, raw tacos, or vegan walking tacos
• Vegan bean burritos or vegan burrito bowl
• Veggie fajitas
• Build-your-own vegan nacho bar
• It also makes a great addition to a tiki party!

Make it your own

Make pineapple salsa your own by tweaking the recipe to suit your flavor preferences.

• Add diced red, yellow, or orange bell pepper for color.
• Use red onion instead of yellow for more bite.
• Add seeded & diced tomato for a classic salsa experience with a twist.
• Throw in drained & rinsed black beans for an extra punch of protein.
• Incorporate a dash of cumin (up to ½ teaspoon) for more of a savory edge.
• Add a splash or two of hot sauce for more heat.
• Spoon in diced avocado for a dose of creamy & fatty goodness.
• Score one half of the pineapple shell carefully. Then use it as a bowl for your pineapple salsa.

10-minute pineapple salsa recipe

This sweet & spicy salsa comes together in a flash. Eat it with chips as a dip, pile it over tacos, or add it to your platter of nachos.

5 from 1 vote

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Course: Appetizer

Cuisine: Mexican, Vegan

Keyword: dip, fruit, spicy

Prep Time: 9 minutes

Cook Time: 1 minute

Total Time: 10 minutes

Servings: 8 people

Calories: 43kcal

Author: Cadry Nelson

Ingredients

• 3 1/2 cups chopped pineapple chopped small to medium (Roughly 1 pineapple, peeled & cored)
• 1/2 cup chopped onions chopped small
• 1 clove garlic minced
• 1/2 cup loosely-packed cilantro roughly chopped
• 2 teaspoons lime juice
• 1 to 2 Tablespoons chopped jalapeno fresh or pickled (Or to taste)
• Pinch salt

Instructions

• In a bowl, combine pineapple, onions, cilantro, lime juice, 1 to 2 Tablespoons of chopped jalapeno (or to taste), and a pinch of salt.* Fully combine all of the ingredients. Taste & adjust with more lime juice, salt, or jalapeno. (Keep in mind that the heat will intensify a little as the salsa sits.)
• You can serve the salsa & eat it right away. However, it tastes best after the flavors have had time to mingle and marry. Cover the salsa & refrigerate for 4 or more hours for the best flavors. Serve with tacos, nachos, or tortilla chips for dipping.

Notes

*You can simply combine all of the ingredients in a bowl. Or for even sizes & mixing, put the ingredients into a food processor instead. Pulse a few times to get everything mixed, stopping once or twice to scrape down the sides for even chopping. 

Nutrition

Calories: 43kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 112mg | Fiber: 1g | Sugar: 8g | Vitamin A: 170IU | Vitamin C: 42.7mg | Calcium: 12mg | Iron: 0.2mg

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