Pineapple Jalapeno Salsa
This pineapple jalapeno salsa is tangy, mildly spicy, and with a sweet kick. It pairs wonderfully with grilled fish or chicken and is the perfect topping for tacos and tostadas.
If you liked our fresh pineapple pico de gallo recipe or this chunky salsa de molcajete, then you gonna love also this amazing and super easy recipe!
Pineapple Jalapeno salsa is fresh, tangy, and slightly sweet with just the right amount of spicy. A chunky salsa that everyone will love.
This recipe calls for fresh ingredients and no cooking is involved, perfect for those hot days when nobody wants to spend so much time near the stove.
Despite the name, you can use jalapeno peppers, serrano peppers, or any fresh hot peppers to make it, whatever is available to you.
Why You Should Make It
If you want a few reasons to make this bright and fresh salsa, allow me to tell you:
- Is extremely EASY to make. You just need to chop a few ingredients and then toss everything together, no special cooking skills are needed.
- Is really flavorful. Sweet, tangy, and not overly spicy. The freshness of cilantro, lime juice, and jalapeños makes a perfect balance.
- Is versatile. You can use any type of green hot peppers you want, eat it as a side for your favorite grilled meats, or scoop it up with chips.
- It’s perfect for summer. Think of all those potlucks and summer cookouts! Like really, pineapple jalapeno salsa can be easily transported and kept nicely for a few hours at the table.
So, I hope you give a try to this jalapeno and pineapple salsa because, believe me, it’s amazingly good!
PINEAPPLE – Fresh pineapple is what you’ll need. I really don’t recommend using canned pineapple as those are a lot sweeter.
JALAPENOS – Make sure seeds and veins are removed for a mild-spicy flavor. You can also use pickled jalapeños which are a really nice addition to this recipe. If you can’t find those types of peppers, use any green hot pepper available to you, I have used serranos, Thai, and Chinese green chilies.
ONIONS – Use any type of onions you have available, though red onions add a nice pop of color to this recipe!
CILANTRO – Chopped cilantro, as much as you want. If you don’t like the taste, leave it out or use parsley.
LIMES – Limes are such a nice addition to Mexican salsas, if you don’t have limes, use fresh lemons.
How To Make Pineapple Jalapeno Salsa
- Cut jalapeno peppers longwise, and carefully remove the seeds, veins, and stem. Chop peppers finely and add them to a large bowl.
- Peel the pineapple and discard the core.
- Cut some slices and dice them, you will need 1 cup and half of the fruit. Add to the bowl.
- Chop the onion and cilantro and add everything to the bowl.
- Add the lime juice and season with salt. Taste and adjust the salt and lime juice to your liking.
- Allow the mixture to rest for at least 10 minutes before serving.
- Transfer the salsa to a serving bowl and serve as suggested below.
Using a food processor
If you making this pineapple salsa recipe for a crowd, I strongly suggest using a food processor. Here are the steps to follow:
- Place first onions, jalapenos, and cilantro.
- Pulse a few times until you’ll have the ingredients chopped evenly.
- Place everything in a bowl.
- Add now the pineapple to the food processor and pulse a few times.
- Place pineapple onto the bowl with the other ingredients.
- Add lime juice and season with salt to taste.
- If you use a food processor to make this salsa, make sure you just pulse a few times or the salsa will become a puree.
- Allow the salsa to rest so all flavors will blend together.
- Add first one jalapeño pepper, taste, then adjust the spicy to your liking.
- Add a splash of vinegar for a sour touch.
How To Serve
This fresh pineapple jalapeno salsa adds a nice touch to grilled chicken, beef, or pork.
I love my fried fish tacos topped with this salsa and with a good squeeze of lime. Just delicious!
It also pairs nicely with taquitos, tostadas, burritos, or on top of crispy nachos.
One of my fav ways for eating this salsa is scooping it up with tortilla chips while watching a movie or sipping a strawberry frozen margarita in the afternoon.
How To Store
This fresh and chunky salsa can be stored for up to 3 days in the refrigerator. Place leftovers in an airtight container and store them on the middle shelf of your fridge.
We don’t recommend freezing pineapple salsa because the fruit and vegetables become mushy after they defrost.
More Salsa Recipes
Pineapple Jalapeno Salsa
- 1 ½ cups pineapple (diced)
- ½ cup red onions (diced)
- 3 jalapeno peppers (diced – seeds and veins removed)
- bunch cilantro (chopped)
- 1 lime (juice)
- salt (to taste)
- In a mixing bowl, place pineapple, jalapenos, onions, cilantro, and lime juice.
- Season with salt and mix well to combine.
- Adjust flavor by adding more lime juice, salt, or chilies.
- Cover the bowl and allow the salsa to rest for at least 10 minutes before serving.
I made this pineapple salsa some days ago and served with grilled chicken. No salsa was left in the bowl! My SIL loved it so much that she asked me for the recipe (that I previously printed from here) and now she made some copies to give to her friends.