Texas-Style Pineapple Salsa
Tomatoes have no business being in fruit salsa, and this fresh and fruity Texas-style Pineapple Salsa has a Texas-sized kick of flavor!
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Pineapple and jalapeno are a perfect match in this easy and super tasty Pineapple Salsa. This salsa is so crazy easy to make – after chopping a few ingredients, you just mix it all together! No matter if you’re serving it with chips or with grilled meats or seafood, there’s oodles of flavor in every bite!
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What You’ll Love About Pineapple Salsa
- There isn’t a tomato in sight!
- This is a crazy easy to make, and everyone loves it!
- It’s sweet, spicy, herby, and oh-so-good!
Ingredients
- Pineapple – Diced into small cubes. Fresh pineapple works best. Canned pineapple is too soft and watery for salsa—if you must use canned, drain it very well.
- Jalapeno – Seeds removed and finely diced. Keep the seeds in if you like more heat. Fresh jalapeño only—jarred jalapeños are too vinegary.
- Red onion – Yellow or white onion works but tastes sharper. Red onion is milder and adds color.
- Cilantro – Fresh cilantro only, chopped. Dried cilantro has no flavor. If you hate cilantro, use fresh mint or parsley instead.
- Garlic – Fresh garlic; minced.
- Lime juice – From a fresh lime. Bottled lime juice tastes flat and won’t brighten the salsa.
How To Make The Best Pineapple Salsa
Scroll down for the full recipe card with exact measurements and printable instructions.
Mix the diced pineapple with the diced jalapeno, red onion, garlic, cilantro, and lime juice. Serve and enjoy!
Chef Jenn’s Tips
- This tropical salsa is so easy to make, but for the best flavor prepare it a few hours ahead of time so the flavors have a chance to blend.
- If you really like it spicy, use serrano or habanero chilis instead.
- There’s a lot of chopping invovled in making salsa – use an alligator chopper to maker perfectly even dice every time!
Serving Suggestions
All you really need to feast on amazing fruit salsa are some salty, crispy tortilla chips. But if you want to branch out and get a little fancy, pair your salsa with:
- Smoked pork tenderloin
- Grilled steaks
- With your favorite seafood
- Or serve it on a colossal board with all your favorite dips.
Storage
Store your leftover tropical salsa in an airtight container in the fridge for 2-3 days.
Pineapple Salsa
Ingredients
- 2 cups diced pineapple
- 1 jalapeno seeded and diced
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro loosely packed
- 2 cloves garlic minced
- 1 tablespoon lime juice
Instructions
- Mix everything in a bowl and chill for at least an hour before serving.
Notes
Chef Jenn’s Tips
- Pineapple Salsa is so easy to make, but for the best flavor prepare it a few hours ahead of time so the flavors have a chance to blend.
- If you really like it spicy, use serrano or habanero chilis instead.
- There’s a lot of chopping involed in making salsa – use an alligator chopper to maker perfectly even dice every time!
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
The use of an alligator chopper was a great tip, as this recipe needs just a lot of chopping. But totally worth it with all the lovely flavors.
This salsa went great with our instant pot pork tacos and all teens loved it. I can see us using this alongside fish, steak and grilled chicken.
The sweet pineapple with the bite of the red onion was incredibly flavorful. I loved this and will be making it again for sure!
This was a great salsa with my salty tortilla. I couldn’t stop eating it. Highly Recommend.
Used my food processor to blitz chop everything, but really loved the addition of heat to the recipe. Worked so well!