Okay, so this little gem really deserves a post of its own, rather than being hidden in the Chili Lime Shrimp Bowls recipe post. This easy pineapple salsa is SO good that I could just sit and eat it out of the bowl (and I did while i was making the shrimp bowls!). It’s really simple and extremely versatile. You can use this to top chicken, fish, burritos, quesadillas, salads… the sky is the limit. It should stay good in the refrigerator for 3-4 days but chances are it won’t last that long!
Originally posted 3-4-12, updated 6-4-17
Should I Use Fresh or Canned Pineapple?
You can make this with fresh pineapple when it’s in season and on sale, or you can use canned pineapple in a pinch during the off season. You’ll get better texture with the fresh pineapple, but the lime, cilantro, and red onion have enough freshness to really make this easy pineapple salsa pop even when you have to use canned pineapple.
Want to use fresh pineapple but not sure how to cut one of those crazy things? Check out my tutorial on How to Cut Pineapple.
What to Serve with Pineapple Salsa
Sure, this pineapple salsa makes a great sweet-spicy chip dip, but you can spoon it over so many different types of food! It’s incredible paired with Coconut Jerk Peas, Green Chile Chicken Enchiladas, Roasted Cauliflower Taco Bowls, Cilantro Lime Chicken, or Sweet Potato Tacos.
Easy Pineapple Salsa
- 2 cups chopped pineapple* ($0.67)
- 1/4 red onion ($0.17)
- 1 jalapeño (optional) ($0.11)
- 1 lime ($0.34)
- 1/4 bunch cilantro ($0.21)
- 1 tsp salt ($0.05)
- Chop the pineapple into small pieces. If using canned pineapple, make sure to drain it well before chopping. You can save the juice for smoothies, marinades, or other uses. Place the chopped pineapple in a bowl.
- Finely dice the red onion and add it to the bowl. Remove the seeds from the jalapeño by first cutting off the stem, then cutting the pepper in half length-wise. Scrape the seeds out with a spoon and then finely dice the remaining pepper. Add the jalapeño to the bowl.
- Wash and shake off as much water from the cilantro as possible. Remove the leaves from the stems and roughly chop them. Add the chopped cilantro to the bowl. Squeeze the juice of one lime into the bowl. Stir everything together.
- Add salt to your liking. Start with 1/2 tsp, stir it in, taste it and then add more as needed. I used 1 teaspoon total. Keep the salsa refrigerated until ready to eat. Stir to redistribute juices and flavor before serving.
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How to Make Pineapple Salsa – Step By Step Photos
Chop about 2 cups of pineapple tidbits into small pieces. You can use fresh (as I did above) or canned pineapple. If using canned, make sure to get the kind packed in juice only, and drain it off very well before chopping.
Finely dice 1/4 red onion. Pull the leaves from about 1/4 bunch of fresh cilantro and give the leaves a good chop. If using a jalapeño, scrape out the seeds before finely dicing (I was using this salsa for a spicy dish today, so I skipped the jalapeño). Add the onion, cilantro, jalapeño, and juice from half a lime to a bowl with the pineapple. Also add about 1/2 tsp salt.
Stir the mixture to combine and then give it a taste and add more salt or lime juice if needed. Refrigerate until ready to eat! Sometimes just a few simple flavors pack a huge punch!