This Jalapeno Pineapple Salsa is the perfect fresh fruit salsa for the summer months. Simple to make, ready in about 10 minutes and pairs great with a variety of recipes!
Summer is in full swing here and I am all about the fresh and seasonal flavors. This Jalapeno Pineapple Salsa recipe works great with a variety of dishes or on its own. My favorite pairings include tacos, nachos, and grilled chicken.
The salsa is ready in about 10 minutes and combines the perfect amount of sweet and spicy flavors. You can easily customize the flavor with additional spice, no cilantro or even some honey to sweeten it up.
Pineapple: Fresh or canned pineapple will work for this recipe. I prefer fresh as I think it has a better flavor. For a fresh pineapple you want to use a small ripe pineapple. If using canned pineapple I recommend using the tidbits and draining the juices first. You want about 2 ½ cups of pineapple total whichever route you go.
Jalapenos: Again, fresh or jarred jalapenos can be used, but I recommend fresh if you have them available. Be sure to dice the jalapeno peppers very fine and remove the seeds.
Why You Need This Salsa in Your Life
Ready Fast in Under 15 Minutes
Versatile: Great with Tacos, Chicken or with Tortilla Chips
Only 8 Ingredients Required!
Perfect for Parties, BBQs and Tailgating
- Finally dice half of a small red onion.
- Roughly chop fresh cilantro. The amount can be adjusted depending on your personal taste preference.
- Remove the ribs and seeds and dice fresh jalapeno pepper. For a spicer salsa you can add in more if you wish.
- Slice fresh pineapple into tidbits, or drain the juices from canned pineapple. To save time you can slice and core the fresh pineapple ahead of time.
- Add all fresh ingredients to a large prep bowl along with the spices and lime juice.
- Gently toss with a large spoon until the ingredients are well combines. Serve immediately with recipe of choice, chips or store accordingly.
Store leftover pineapple salsa in an airtight container in the fridge for up to 3 days. As the salsa sits more the flavors will develop more and it will get more spicy over time.
I love incorporating pineapple, strawberries, mango, watermelon, avocados, or even blueberries into a fresh fruit salsa. I think the sweet fruits add in a great flavor and texture and make them feel very fresh and summer-y.
I do not recommend freezing fresh salsa, because once frozen the texture will change. The high water content in the fruit will break down the fruit and vegetables. Therefore, once thawed the salsa will be very mushy and not be very pleasant to eat.
To save on time you can slice, and core your fresh pineapple up to 24 hours ahead of time and store in the fridge. This will make prep faster, easier. I don't recommend combining the entire jalapeno pineapple salsa ahead of time as it is best serves fresh.
Solo: This pineapple jalapeno salsa does not have to be enjoyed with a recipe and can absolutely be enjoyed on its own with some tortilla chips.
If you want this salsa to be sweeter, you can add a touch of honey or brown sugar in the bring out more of the pineapple flavor. In contrast, if you want more of a spice salsa, you can add in additional jalapeno, a yellow pepper, cayenne pepper or even some hot sauce.
Useful Kitchen Tools
I love to use a prep bowl with a lid when making my salsa. This means I can prep and store in the same bowl and have less dirty dishes to worry about.
My go-to knifes are my WUSTHOF knife set. They are super sharp and making dicing and slices a breeze.
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Easy Jalapeno Pineapple Salsa Recipe
- Peel, core and chop fresh pineapple into tidbit or chunk size pieces. Chop fresh cilantro into small pieces.
- Dice red onion in fine pieces, along with the jalapeno pepper. For the pepper make sure to remove the ribs and seeds from inside.
- Add all of the fresh prepped ingredients to a large prep bowl along with the salt, pepper, lime juice and chili lime seasoning. Gently toss to combine and serve immediately with recipe of choice or solo with tortilla chips.
- Pineapple Note: Canned pineapple can be used in place of a fresh one. I recommend using the tidbit or chunks variety and draining the juices from the cans first. You will need about 2 ½ cups or 2 20 oz cans.
- Spice Note: If you want this salsa to be sweeter, you can add a touch of honey or brown sugar. In contrast, if you want more of a spice salsa, you can add in additional jalapeno, a yellow pepper, cayenne pepper or even some hot sauce.
- Leftover Storage: Store leftover salsa in an airtight container in the fridge for up to 3 days.