Pineapple Salsa Recipe

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Our sweet and spicy pineapple salsa recipe is a cinch to prepare and bursting with tropical flavors. It serves as a fresh topping or stand-alone salsa.

Have you ever had a craving for something spicy and sweet? Of course you have, so we’ve decided to share a recipe that will satisfy both your sweet tooth and that desire for a little heat.

Our pineapple salsa recipe has the best of both worlds. Sugary fruit is combined with spicy vegetables in this tropical condiment that only takes a few minutes to prepare.

Whether you decide to serve it with chips or use it as a topping on meat, we feel you’ll enjoy it either way. Now that you know what you’re getting, how about we get started?

The pineapple salsa, served in a bowl, surrounded by fresh ingredients.

How to Make Pineapple Salsa

First, begin by prepping the fruit and vegetables. Cut the top off the pineapple and slice away the tough outer rind.

Next, remove the bottom of the pineapple as well. This step will make it easier to dice. Quarter the fruit into four large chunks.

The insides are part of the core and have to be trimmed away because they are inedible.

The red onions, jalapenos, and pineapple in a large mixing bowl.

After that, dice the pineapple into small cubes and put them into a large mixing bowl. Now that you’ve completed that part of the recipe, grab the jalapeno and get to work.

Slice off the stem and split the pepper in half. Pick a side and then dig out the seeds and the membrane.

Afterward, slice the half into thin slices and add them to the same bowl.

At this point, the onion will need its skin discarded and then be diced into small pieces. You only need about 1/4 cup worth of the purple or red onion.

All of the ingredients have been mixed together in a bowl.

Add that ingredient to the mix pineapple in the bowl. The parsley leaves need to be diced now that you have everything else done.

The recipe should only need about two tablespoons of parsley. Combine the salt and parsley with the rest of the mixture and toss everything together.

That’s it, your pineapple salsa recipe is done! Try it out with Mahi Mahi recipe, you may like the combination.

As always Kim and I wish you all the best 🙂

The final photo of the salsa, served in a large white bowl.

Pineapple Salsa Tips:

When cleaning and dicing the jalapenos, I suggest using latex gloves to keep the pepper oils off your fingers.

For a spicier pineapple salsa, you can leave the jalapeno seeds and membrane intact.

In order to save time and effort, you can buy canned pineapple chunks and drain the liquid. Additionally, you can use canned or jarred jalapenos.

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The final photo of the salsa, served in a large white bowl.

Pineapple Salsa

5 from 12 votes
Print Pin
Author: John
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 16 Servings

Ingredients

  • 1 whole pineapple, rind and core removed
  • ½ jalapeño, seeds removed
  • ¼ cup purple onion, diced
  • 2 tablespoons freshly chopped parsley, diced
  • ¼ teaspoon kosher salt

Instructions
 

  • First, remove the top and spiny rind from the pineapple. Then, slice it into quarters and remove the core sections.
  • Next, dice the pineapple into ¼ inch cubes.
    1 whole pineapple
  • Afterward, remove the stem and slice the jalapeno in half. Take one-half of the pepper and clean out the seeds and membranes. After that, slice it into thin pieces. 
    ½ jalapeño
  • Once the pineapple and jalapenos are in a large mixing bowl, clean a purple onion by removing the skin. Dice enough onion to measure out ¼ cup and add it to the other ingredients.
    ¼ cup purple onion
  • Last, dice the parsley and add it and the salt into the bowl. Mix everything together. It serves as a condiment for chicken, fish, or even a stand-alone salsa.
    2 tablespoons freshly chopped parsley
    ¼ teaspoon kosher salt

Suggested Equipment

Nutrition

Serving: 0.25cup | Calories: 30kcal | Carbohydrates: 8g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 37mg | Potassium: 69mg | Fiber: 1g | Sugar: 6g | Vitamin A: 80IU | Vitamin C: 28mg | Calcium: 9mg | Iron: 0.2mg

Notes

The calories listed are an approximation based on the ingredients and a serving size of one-fourth (1/4) of a cup. Actual calories will vary. The salsa can be stored in your fridge for up to three days in a sealed container. 
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12 Comments

  1. What a fun spin on salsa! At our house, we’re huge lovers of pineapple and our jalapeno peppers are almost ready in the garden. Can’t wait to give it a try at our next dinner party. This one, I’m certain, will have everyone oooing and ahhing!

  2. What a fun spin on salsa! At our house, we’re huge lovers of pineapple and our jalapeno peppers are almost ready in the garden. Can’t wait to give it a try at our next dinner party. This one, I’m certain, will have everyone oooing and ahhing!

  3. Omg, thank you so much, John! I love banana peppers, so those will work! I will also check out the heat scale – I had no idea that even existed! Thanks, again!

  4. Omg, thank you so much, John! I love banana peppers, so those will work! I will also check out the heat scale – I had no idea that even existed! Thanks, again!

  5. This looks amazing, but I am a complete baby when it comes to spicy food. Do you have any ideas for what I can use in place of the jalapeno to give it a kick, but without the punch? I seriously want to try this and would love your suggestions!!

    1. Thank you, Adrienne! Hmm, not really sure on the substitution because, to me, I think jalapenos are pretty low on the heat scale once the seeds are removed. With that being said, you might try green chiles or you could try using banana peppers for flavoring. Then add a little chili powder or cayenne powder for a mild kick of heat. Although, that would change the flavor slightly and add a touch of smokiness to the salsa. Which, may not be a bad thing. I’m not sure where you’re from, so I don’t know what peppers are available to you. The only other recommendation I have is to check the Scoville Heat Scale to see if there’s a pepper you can get that is a little lower in heat than a jalapeno. You can find it with a quick Goole search. I hope this information helps and wish you a lovely Thursday 🙂

      1. Omg, thank you so much, John! I love banana peppers, so those will work! I will also check out the heat scale – I had no idea that even existed! Thanks, again!

  6. This looks amazing, but I am a complete baby when it comes to spicy food. Do you have any ideas for what I can use in place of the jalapeno to give it a kick, but without the punch? I seriously want to try this and would love your suggestions!!

  7. This looks amazing, but I am a complete baby when it comes to spicy food. Do you have any ideas for what I can use in place of the jalapeno to give it a kick, but without the punch? I seriously want to try this and would love your suggestions!!

  8. Definitely like the ingredients -especially the jalapeno. Plus the fact that it will have a crunch-that does it for me. I think my husband will enjoy the sweet and spicy tastes that this salsa promises. We are always looking for something different when we entertain and have our pool parties

  9. Definitely like the ingredients -especially the jalapeno. Plus the fact that it will have a crunch-that does it for me. I think my husband will enjoy the sweet and spicy tastes that this salsa promises. We are always looking for something different when we entertain and have our pool parties

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