This fresh Pineapple Salsa puts a tropical spin on the traditional favorite. It’s sweet, zesty, and totally scoop-worthy. Scoop it up with tortilla chips or sprinkle it over Chicken Tacos or Turkey Burgers.
Fresh Pineapple Salsa
Jackie took me to Bobby Flay’s Mesa Grill for my first birthday with her. The NYC location has since closed, but I’ll never forget that night. We sat on the second level overlooking the bustling kitchen, and I ordered chargrilled chicken topped with pineapple salsa, served with cornbread stuffing wrapped in a corn husk. The meal ended with a decadent chocolate bread pudding. It was unforgettable.
We talked about that pineapple salsa for weeks—we craved it. So I set out to recreate it at home. Jackie loved it, and that recipe helped launch Superman Cooks. It’s still one of our favorites today: just 6 simple ingredients, perfect for dipping or topping Grilled Chicken, Tuna Tacos, or Black Bean Quesadillas.
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Ingredients
- PINEAPPLE: fresh pineapple makes the best salsa. Do not used canned pineapple or frozen pineapple.
- GARLIC: fresh garlic cloves, minced
- CILANTRO: fresh cilantro, chopped
- RED PEPPER: fresh red bell pepper, finely chopped
- LIME: room temperature lime (for juicing)
- SALT: we like kosher salt or sea salt
*see recipe card for quantities.
🔪Top tip
When you make this salsa you may have leftover pineapple. Place pineapple spears or slices on the grill over low heat. Grilling pineapple releases all the juiciness in the fruit.
Instructions
- Slice pineapple into quarters, removing core and skin. Dice into ½" pieces. Place in mixing bowl.
- Chop fresh cilantro and red pepper. Add to pineapple.
- Mince garlic and add to pineapple mixture.
- Roll lime on cutting board to prepare for juicing.
- Slice lime in half. Squeeze lime juice into pineapple mixture.
- Add kosher salt.
- Enjoy immediately or refrigerate for up to two days.
FEATURED RECIPE
Grilled Turkey Burgers
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Variations
- ADD TOMATOES: add a ½ cup of fresh, diced tomatoes to give this recipe a hint of traditional salsa flavor.
- ADD SOME HEAT: add some finely diced jalapeños (1 pepper, finely diced) to give this some spice.
- PEACH SALSA: our Peach Salsa recipe substitutes fresh chopped peaches for pineapple and adds a kick of jalapeño .
Serving suggestions
- CHIPS AND SALSA: serve with crunchy tortilla chips. Don't forget the Pink Pomegranate Margaritas!
- TACOS & QUESADILLAS: we love Pineapple Salsa on layered into Black Bean Quesadillas or sprinkled over Short Rib Tacos.
- CHICKEN: a generous spoonful of Pineapple Salsa over Grilled Chicken adds a sweet pop of flavor (see photo). Don't forget the Cilantro Lime Rice!
- BURGERS & SANDWICHES: we love a Turkey Burger or Pulled Pork Sandwich topped with Pineapple Salsa!
🫕 More dip recipes
Storage
- STORE salsa in an airtight container in the refrigerator for up to 3 days. Do not freeze.
- MAKE AHEAD: make salsa the night before you want to serve it. Refrigerate in an airtight container overnight. This gives the flavors time to combine and marinate.
FAQ
Pineapple salsa is a vibrant and flavorful condiment made from fresh pineapple, vegetables, and herbs. It’s typically used as a topping or dip for various dishes.
Unfortunately no. Canned pineapple is too watery and will not make good salsa.
Pineapple salsa is a healthy option, as it’s low in calories and packed with vitamins, fiber, and antioxidants from the fresh ingredients. It’s a great way to add flavor to your meals without adding extra fat or sugar.
Yes, you can make pineapple salsa ahead of time. In fact,iIt’s best to prepare it a few hours before serving to allow the flavors to meld together. Store it in an airtight container in the refrigerator for up to 3 days.
Pineapple salsa will stay fresh in the refrigerator for up to 3 days if stored in an airtight container. For the best taste, enjoy it within the first day or two.
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Pineapple Salsa recipe
This fresh Pineapple Salsa puts a tropical spin on the traditional favorite. It’s sweet, zesty, and totally scoop-worthy.
- Total Time: 20 mins
- Yield: 4 servings 1x
Ingredients
- ½ fresh pineapple
- 2 cloves of garlic
- ¼ cup fresh cilantro
- ¼ cup fresh red pepper
- 1 lime (at room temperature)
- 1 tsp. kosher salt
Instructions
- Slice pineapple into quarters, removing core and skin. Dice into ½" pieces. Place in mixing bowl.
- Chop fresh cilantro and red pepper. Add to pineapple.
- Mince garlic and add to pineapple mixture.
- Roll lime on cutting board to prepare for juicing.
- Slice lime in half. Squeeze juice into pineapple mixture.
- Add kosher salt.
- Enjoy immediately or refrigerate for up to two days.
Notes
- Before juicing the lime, roll it gently on a cutting board to break up the juice pods and get more juice.
- When you make this salsa, you may have leftover pineapple. Place pineapple spears or slices on the grill over low heat. Grilling the pineapple releases all the juiciness in the fruit.
- Prep Time: 20 mins
- Category: Side Dish
Nutrition
- Serving Size: ½ C
- Calories: 56
- Sugar: 8.6 g
- Sodium: 209.2 mg
- Fat: 0.7 g
- Carbohydrates: 13.8 g
- Protein: 1 g
- Cholesterol: 0 mg
Jackie says
We love this salsa! It's a staple at our house. We serve it as an appetizer with chips, but we also love it on tacos and turkey burgers.