This sweet-and-spicy pineapple salsa is quick to prepare and full of bright, tropical flavor. It works equally well as a fresh dip with chips or as a lively topping for grilled fish, chicken, tacos, or salads.
If you like the contrast of juicy fruit and a little heat, this pineapple jalapeño salsa will hit the spot. It’s simple, fresh, and customizable: adjust the jalapeño to make it milder or hotter, and add a squeeze of lime if you prefer extra brightness.
This version uses just a few everyday ingredients—pineapple, jalapeño, red (or purple) onion, parsley, salt, and optional lime juice—so it comes together in about 20 minutes from start to finish.
How to Make Pineapple Salsa
Start by preparing the pineapple. Remove the top and bottom, cut away the thick outer rind, and quarter the fruit so you can trim out the core. Once the core is removed, dice the pineapple into roughly 1/4-inch (about 6 mm) cubes. Even, small cubes make the salsa easier to scoop and more pleasant to eat.
Next, prepare the jalapeño. Remove the stem and slice the pepper in half lengthwise. For a milder salsa, scoop out the seeds and white membrane before finely slicing; leave some or all of them in if you want more heat. Add the sliced jalapeño to the bowl with the pineapple.
Peel and finely dice about 1/4 cup of purple or red onion and add it to the pineapple and jalapeño. Finish the mix with two tablespoons of freshly chopped parsley and about 1/4 teaspoon of salt. If you like, stir in one tablespoon of freshly squeezed lime juice for extra acidity and brightness.
Toss everything gently to combine, taste, and adjust the salt or jalapeño level as needed. The salsa is best served fresh but will keep in a sealed container in the refrigerator for up to three days. It pairs especially well with grilled fish like mahi-mahi, roasted chicken, or simply with tortilla chips.
As a quick reminder, always wash your hands thoroughly after handling hot peppers, or wear gloves while seeding and slicing them to prevent skin or eye irritation.
Pineapple Salsa Tips:
- Use gloves when working with jalapeños to avoid transferring capsaicin to your skin or eyes.
- For a hotter salsa, leave some seeds and the white membrane in the pepper; remove them completely for milder heat.
- To save time, substitute drained canned pineapple chunks or use jarred jalapeños—rinse them first to control saltiness.
- Adjust the texture by dicing the pineapple and onion finer for a smoother salsa, or leave larger chunks if you prefer a chunkier bite.
- Allow the flavors to meld for 15–30 minutes in the fridge for a slightly more developed flavor before serving.
Recipe: Pineapple Salsa
Ingredients
- 1 whole pineapple, rind and core removed, diced into 1/4-inch cubes
- 1/2 jalapeño, seeds removed for milder heat (leave seeds for more spice)
- 1/4 cup purple or red onion, finely diced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon freshly squeezed lime juice (optional)
- 1/4 teaspoon salt, or to taste
Instructions
- Remove the pineapple top and bottom, peel away the outer rind, quarter the fruit, and trim out the core.
- Dice the pineapple into small, even pieces (about 1/4 inch) and place them in a large mixing bowl.
- Remove the jalapeño stem, slice the pepper in half, scrape out seeds and membrane if desired, then thinly slice and add to the bowl.
- Peel and dice the red onion to measure 1/4 cup and add to the pineapple and jalapeño.
- Add the chopped parsley, salt, and lime juice (if using). Toss gently to combine. Taste and adjust seasoning.
- Serve immediately or chill for up to three days in a sealed container.
Notes
- Calories are approximate and based on a 1/4-cup serving; actual values may vary.
- Store the salsa in the refrigerator in an airtight container for up to three days.
- This salsa complements grilled fish, chicken, tacos, or chips and can be adjusted easily to suit your taste.
Nutrition (per 0.25 cup)
- Calories: 30 kcal
- Carbohydrates: 8 g • Sugar: 6 g • Fiber: 1 g
- Protein: 0.4 g • Fat: 0.1 g
- Sodium: 37 mg • Potassium: 69 mg
- Vitamin C: 28 mg • Vitamin A: 80 IU
Other Condiments You May Enjoy
- Crab Cake Sauce
- Chicken Seasoning
- Spicy Coleslaw
- Butterscotch Sauce