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Pineapple shaped bowl with salsa & tortilla chips on table.
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5 from 1 vote

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.
Prep Time9 mins
Cook Time1 min
Total Time10 mins
Course: Appetizer
Cuisine: Mexican, Vegan
Keyword: dip, fruit, spicy
Servings: 8 people
Calories: 43kcal
Author: Cadry Nelson


  • 3 ½ cups chopped pineapple chopped small to medium (Roughly 1 pineapple, peeled & cored)
  • ½ cup chopped onions chopped small
  • 1 clove garlic minced
  • ½ cup loosely-packed cilantro roughly chopped
  • 2 teaspoons lime juice
  • 1 to 2 Tablespoons chopped jalapenos fresh or pickled (Or to taste)
  • Pinch salt


  • 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.


*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. 


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