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Overhead view of fresh pineapple salsa served inside a hollowed pineapple half, filled with diced pineapple, tomatoes, red onion, and herbs. The pineapple bowl sits on a white platter surrounded by tortilla chips, creating a colorful and tropical party appetizer presentation.
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5 from 1 vote

Pineapple Salsa

This fresh pineapple salsa is sweet, tangy, and just spicy enough to keep you coming back for another chip. It comes together in 20 minutes, and it only gets better after a couple of hours in the fridge. Serve it with tortilla chips, spoon it over grilled fish or chicken, or pile it onto tacos for an easy upgrade.
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 12
Calories: 38kcal
Author: Shauna

Ingredients

  • 3 cups fresh pineapple finely chopped (about 1 whole pineapple)
  • 2 cups Roma tomatoes finely chopped
  • ½ cup red onion finely chopped
  • 2 tablespoons jalapeño seeded and minced
  • 2 tablespoons fresh cilantro roughly chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup fresh lime juice
  • 1 tablespoon honey

Instructions

  • Add the pineapple, tomatoes, red onion, jalapeño, cilantro, salt, and pepper to a large bowl and toss to combine.
    Overhead view of a glass bowl filled with freshly chopped pineapple salsa ingredients, including diced pineapple, tomatoes, red onion, jalapeño, and cilantro arranged separately before mixing.
  • Whisk together the lime juice and honey in a small bowl until the honey is fully dissolved.
    Close-up of fresh pineapple salsa ingredients in a glass bowl with lime juice being poured over diced pineapple, tomatoes, jalapeños, cilantro, salt, and black pepper before mixing.
  • Pour the lime and honey dressing over the pineapple mixture and toss until everything is evenly coated.
    Close-up of a spoonful of fresh pineapple salsa with diced pineapple, tomatoes, red onion, and cilantro held over a bowl of colorful homemade salsa.
  • Cover and refrigerate for at least 2 hours before serving. Stir well before setting it out.

Notes

  • Pick up a pre-peeled and cored pineapple from the produce section to save time. It skips the most time-consuming part of this recipe.
  • For a crowd, double the batch. This salsa disappears fast.
  • This pineapple salsa tastes good right away but is noticeably better after a few hours in the fridge. Make it the morning of if you can.
  • You can use a hollowed out pineapple as a serving dish for a show-stopping presentation.
  • Store leftovers for up to 3 days in the fridge. This recipe doesn't freeze well. Try to eat it fresh.

Nutrition

Calories: 38kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 197mg | Potassium: 163mg | Fiber: 1g | Sugar: 7g | Vitamin A: 387IU | Vitamin C: 30mg | Calcium: 12mg | Iron: 0.3mg