Pineapple Salsa
This fresh pineapple salsa is made with just 6 ingredients and comes together in minutes, no cooking required. Scoop it up with tortilla chips or spoon it over Grilled Chicken, Fish Tacos. or Turkey Burgers.
Our favorite pineapple salsa recipe
Jackie took me to Bobby Flay's Mesa Grill for my first birthday with her. The NYC location has since closed, that meal stuck with us. We sat on the second level overlooking the kitchen, and I ordered chargrilled chicken topped with pineapple salsa. I studied every bite.
Back home, I went straight to work recreating it. What I landed on was simpler than you might expect: fresh pineapple, a sharp knife, and enough lime juice to make it sing. That recipe became one of the first we published on Superman Cooks, and it hasn't changed much since. Six ingredients, no cooking, and it still gets requested every summer.
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What you'll need
- Fresh pineapple: look for one that smells sweet at the base. That's your ripeness check.
- Red bell pepper: dice it small so it doesn't overpower the pineapple.
- Fresh cilantro: flat-leaf parsley works as a substitute if you're not a cilantro fan.
- Garlic: fresh cloves only, minced.
- Lime use a room temperature lime for more juice.
- Kosher salt
👉see recipe card below for exact quantities.
How to make pineapple salsa
- Cut everything small and even. Dice the pineapple into ½-inch pieces and finely dice the pepper so it distributes evenly through every scoop without overpowering the fruit.
- Roll your lime before juicing. Press it firmly on the counter and roll it back and forth for about 10 seconds. You'll get significantly more juice out of it.
- Toss gently. You want to combine the ingredients without breaking down the pineapple. A few folds with a spoon is enough.
- Let it rest. Thirty minutes in the refrigerator makes a noticeable difference.
🔪Top tip
Don't skip the rest. This salsa is good right away, but 30 minutes in the refrigerator makes it noticeably better. The lime juice softens the pineapple slightly and pulls everything together.
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Serving suggestions
- With chips. The obvious move, and still the best one. Serve it alongside Craft Beer Cheese Dip and Black Bean Hummus for a full spread.
- Over grilled chicken. A generous spoonful over Grilled Citrus Chicken is a weeknight staple at our house. Add a side of Cilantro Lime Rice and dinner is done.
- On tacos. We love it on Fish Tacos and Short Rib Tacos - the sweetness of the pineapple cuts through rich meat beautifully.
- On burgers. A spoonful on a Jerk Turkey Burger is one of our all-time combinations.
FEATURED RECIPE
Grilled Turkey Burgers
❝ Looking for a lean burger that's not lean on flavor? These Turkey Burgers are tender, juicy, delicious every time, topped with fresh pineapple slaw. It's all the flavor without the fat. ❞
Make ahead and storage
- Refrigerate in an airtight container for up to 3 days.
- Make ahead. This salsa is best made a few hours ahead or the night before. The lime juice softens the pineapple slightly and pulls the flavors together.
- Do not freeze.
FAQ
Pineapple salsa is one of the most versatile condiments you can make. We serve it as a dip with tortilla chips, spoon it over Grilled Chicken or Fish Tacos, and layer it into Short Rib Tacos and Black Bean Quesadillas. It also works a s topping for Turkey Burgers or alongside Cilantro Lime Rice as part of a bowl.
No. Canned pineapple is too watery and too sweet, and it will make the salsa loose and flat. Fresh pineapple is what gives this recipe its texture and brightness.
Add one finely diced jalpeño when you assemble the salsa. Remove the seeds and membranes for mild heat, or leave them in if you want more kick. Taste before serving and adjust from there.
Up to 3 days in an airtight container. For the best texture, eat it within the first two days before the pineapple starts releasing too much juice.
Yes, we actually recommend it. Making it a few hours ahead or the night before gives the lime juice time to pull everything together.
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Pineapple Salsa recipe
Fresh pineapple salsa is sweet, zest, and ready in minutes. Serve it as a dip with tortilla chips or spoon it over grilled chicken, fish tacos, or turkey burgers.
- Total Time: 20 mins
- Yield: 4 servings 1x
Ingredients
- ½ fresh pineapple
- ¼ cup fresh red bell pepper, finely diced
- ¼ cup fresh cilantro, chopped
- 2 cloves of garlic, minced
- 1 lime, at room temperature
- 1 teaspoon kosher salt
Instructions
- Slice pineapple into quarters, removing core and skin. Dice into ½-inch pieces and place in a mixing bowl.
- Finely dice the red pepper and add to the bowl.
- Chop the cilantro and mince the garlic. Add both to the bowl.
- Roll lime firmly on a cutting board, then slice in half and squeeze the juice into the bowl.
- Add the kosher salt and toss gently to combine.
- Serve immediately or refrigerate for 30 minutes to let the flavors meld.
Notes
- Fresh pineapple only. Canned pineapple is too watery and will make the salsa loose and flat.
- Roll lime before juicing. Rolling it firmly on the counter breaks up the juice pods and gives you significantly more juice.
- Make ahead. This salsa is best made a few hours ahead or the night before. Store in an airtight container in the refrigerator for up to 3 days.
- Leftover pineapple? Grill the extra spears over low heat. It releases the natural juices and makes a great side.
- 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
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.