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overhead shot of glazed earthenware bowl filled with fresh pineapple salsa
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5 from 10 votes

Pineapple Salsa Recipe

This fresh, fruity pico de gallo-style Pineapple Salsa is sweet, spicy and simply addictive. Perfect for dipping tortilla chips into, and great for serving with your favorite burritos, tacos, grilled meats or fish.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Appetizer
Cuisine: Mexican
Diet: Gluten Free, Vegan
Servings: 4
Calories: 40kcal
Author: Farrukh Aziz


  • 1 ½ cups Pineapple diced
  • ¼ Onion diced
  • ¼ Tomato diced
  • 3 tablespoons Red Bell Pepper chopped
  • 1 medium Jalapeño seeds and ribs removed, finely chopped
  • ¼ cup Cilantro chopped
  • 1 ½ tablespoons Lime Juice
  • ¼ teaspoon Salt


  • In a medium bowl, combine pineapple, onion, tomato, bell pepper, jalapeño, cilantro, lime sand salt.
  • Stir well, check and adjust only if it requires seasoning with salt and/or lime juice.
  • Let it rest for 10 minutes. Serve at room temperature or chilled.


  • Any leftovers should be stored in a clean, airtight container in the refrigerator for up to 5 days. Allow the salsa to come to room temperature prior to eating for best flavor.
  • For best results, do not freeze.


Calories: 40kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 148mg | Potassium: 131mg | Fiber: 1g | Sugar: 7g | Vitamin A: 426IU | Vitamin C: 46mg | Calcium: 13mg | Iron: 1mg