This pineapple jalapeno salsa (salsa de piña) is the perfect addition to your summer cookouts! Tangy, with a mild spicy taste and lightly sweet, this pineapple salsa pairs wonderful with any grilled protein or on top of tacos, quesadillas and tostadas.
Even though I won’t say this is a typical Mexican salsa, this recipe has been in my family’s repertoire since I was a child. My mother used to make it every time she cooked tilapia or huachinango frito (the most common types of fish find in my State).
She will use a lot more hot peppers than I am using in this recipe and will also swap between jalapenos and serranos, whatever was available at home at the moment.
So, I hope you give a try to this salsa de piña because, believe me, it’s amazingly good!
Using a food processor
If you making this pineapple salsa recipe for a crowd, I strongly suggest to use a food processor. But pay attention, let me explain how to make a good use of it or you’ll end with a salsa smoothie instead of the chunky version:
Place first onions, jalapenos and cilantro, pulse a few times until you’ll have the ingredients chopped evenly. Place on a bowl. Add now the pineapple cut into chunks and pulse a few times as well, don’t over blend!
Place pineapple onto the bowl with the other ingredients, add lime juice and season with salt to taste.
PINEAPPLE – Fresh pineapple is what you’ll need. I really don’t recommend using canned pineapple as those are a lot more sweet.
JALAPENOS – Use jalapenos, seeds and veins removed for a mild-spicy salsa. You can also use pickled jalapeños which are a really nice addition to this recipe. If you can find those types of peppers, use any green hot pepper you can find where you live, I have used serranos, thai, and chinese green chilies.
ONIONS – Use any type of onions you have available, though red onions ad a nice pop of color to this pineapple jalapeno salsa!
CILANTRO – Chopped cilantro, as much as you want. Add first one tablespoon, mix and taste. From there adjust the amount to your liking.
LIMES – Limes are such a nice addition to Mexican salsas, think of pico de gallo, for me, it doesn’t taste same when I use lemons.
How To Make Pineapple Jalapeno Salsa
- Cut jalapeno peppers longwise, carefully remove the seeds, veins, and the stem. Chop it finely and add it to a bowl.
- Peel the pineapple and discard the core. Cut some slices and dice them, you will need 1 cup and half of the fruit.
- Chop the onion and cilantro and place everything on a bowl.
- Add the lime juice and season with salt. Taste and adjust of salt, cilantro and lime to your liking.
- Allow the salsa to rest at least 10 minutes before serving, this make it more delicious!
- Transfer the pineapple salsa to a serving bowl and serve as suggested below.
How To Serve
Pineapple jalapeno salsa adds a nice touch to grilled chicken, beef or pork. But for me, pairing it with fish is what I like most. I love grilled or fried fish tacos topped with this salsa and then adding a good squeeze of lime. It just to die for!
But not only, this pineapple salsa can be added to taquitos, tostadas, burritos or your favorite Mexican crunchy snack. And speaking of, one of my fav ways for eating this salsa is just place it in a bowl and scoop it up with tortilla chips while watching a movie or sipping a strawberry frozen margarita in the afternoon.
Pineapple Jalapeno Salsa
- 1 ½ cups pineapple (diced)
- ½ cup red onions (diced)
- 3 jalapeno peppers (diced – seeds and veins removed)
- ¼ cup cilantro (chopped)
- 1 lime (juice)
- salt (to taste)
- In a bowl, place pineapple, jalapenos, onions, cilantro and lime juice. Add salt and mix to combine everything. Adjust with salt to taste.
- Cover the bowl and allow the salsa to rest for at least 10 minutes before serving.
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