Pineapple Jalapeno Salsa is sweet and spicy, combining the tropical flavors of pineapple with the heat of jalapenos.
- Ingredients Needed
- How to Make Pineapple Jalapeno Salsa
- Tips & Tricks
- Frequently Asked Questions
- More Recipes You’ll Love
- Printable Recipe Card
- Pineapple Jalapeno Salsa
- Why You’ll Love Pineapple Jalapeno Salsa
This salsa is also very versatile! Use it as a topping on various dishes such as tacos, fish, chicken, and more. It’s also great as a dip with a side of tortillas and only takes 15 minutes of prep time.
Yields: 5 cups
Preparation: 15 minutes
Setting time: 30 minutes
Why You’ll Love Pineapple Jalapeno Salsa
- Versatile use – topping or dip
- Healthy and fresh ingredients
- Sweet and spicy flavors
- It takes only 15 minutes to prep
- Great for entertaining
- Red bell pepper
- Red onion
- Lime juice
- Salt and pepper
How to Make Pineapple Jalapeno Salsa
Step 1: Mix all of the ingredients together in a large bowl.
Step 2: Chill for a minimum of 30 minutes in the fridge.
Step 3: Serve and enjoy!
Tips & Tricks
- Dice uniform pieces. When dicing the pineapple, red onion, bell pepper, jalapenos, and tomato, take care to dice them evenly. It will create a better-looking salsa that will also be easier to eat.
- Consider a food processor. The juice from fresh jalapenos can burn your skin, mouth, and eyes. Wear gloves when handling fresh jalapenos or chop them in a food processor.
- Adjust the heat. You can easily make this salsa milder or hotter by increasing or decreasing the jalapenos in this recipe. Younger jalapenos have a milder taste, while older jalapenos have more kick. You can also include the seeds of the jalapenos for extra heat!
- Make it in advance. This pineapple jalapeno salsa is perfect for making up to 5 days ahead of time, stored in an airtight container in the fridge.
- Get creative with your presentation. Serve your salsa in pineapple skin as a fun alternative to regular bowls. Slice the skin lengthwise, then use a paring knife to remove about ¼ inch from the edges without cutting through the skin. You can also cut additional squares in the center for easier removal. Once the flesh is scooped out, fill the pineapple bowls with your homemade salsa for a unique presentation.
- Fresh is always best! If you can’t source fresh pineapples, use canned pineapple in a pinch. Two 20 oz cans (tidbits or chunks) will work but must be drained.
Frequently Asked Questions
This pineapple jalapeno salsa can be stored in an airtight container in the fridge for 2-3 days. I don’t recommend storing it any longer as it can lose freshness and turn soggy.
This salsa can be served as a dip with a side of tortilla chips or as a tasty topping for your favorite burritos, salads, and tacos.
While you could skip this step, I highly recommend that you make time to allow the assembled salsa to chill in the fridge for at least 30 minutes. This allows all of the flavors from the ingredients to blend together so that you get the best-tasting salsa!
While you could use canned pineapple chunks or tidbits in a pinch, keep the frozen pineapple strictly for smoothies. The frozen moisture from frozen pineapple will thaw in the salsa mixture and turn it soggy!
Printable Recipe Card
Pineapple Jalapeno Salsa
- 3 1/2 cups pineapple diced
- 1-3 large jalapenos seeded and diced
- 1 medium tomato diced
- 1/2 red onion diced
- 1 red bell pepper diced
- cilantro to taste
- 1 lime juiced
- salt to taste
- pepper to taste
- Mix all of the ingredients together in a large bowl.
- Chill for a minimum of 30 minutes in the fridge.
- Serve and Enjoy!