I love making this vibrant Pineapple Salsa Recipe which perfectly balances sweet pineapple with zesty lime juice, crisp red bell pepper and a kick of jalapeno. Fresh red onion and a hint of cilantro come together to create a refreshing dip that brightens any party or meal effortlessly.

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I’ve always been crazy about finding new ways to spice up my snacks and this Easy Pineapple Salsa is one of my favorites. I love how the sweet, juicy bits of one medium diced pineapple blend perfectly with the crunch of red bell pepper and finely chopped red onion.

With a minced jalapeno in there, you get just the right kick – trust me, you can always adjust it to fit your heat preference. I also toss in some fresh cilantro and squeeze the juice of 2 limes over the mix, then a pinch of salt to bring it all together.

This salsa is a fun twist if you’re in the mood for something different. It works great as a dip for chips or even as a topping for grilled chicken or fish.

Whether you’re heading to a summer potluck, a BBQ party or setting up for a football Sunday, this is a recipe that’ll impress every time.

Why I Like this Recipe

I really like this recipe cuz the sweet and spicy mix is just perfect, y’know? I enjoy how the juicy pineapple and zesty lime juice come together to give it this bright and refreshing flavor that is both tangy and a lil spicy.

I also love how easy it is to throw together. I don’t have to be some expert chef to make it and it only takes a short time so it’s awesome for those chill summer get-togethers or even a casual snack while watching the game.

Another thing is its versatility. Whether I dip some chips in it or use it as a topping for grilled chicken or fish, it adds a fun kick to my meal and makes everything taste a bit more special.

And honestly, it makes me feel like summer even when it’s not hot outside. The fresh ingredients remind me of warm days hanging out with friends, which is why it’s one of my fave recipes.

Ingredients

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Pineapple is super sweet, rich in fiber and vitamins and adds tropical freshness.
Red bell pepper brings crunch, vitamin C, and fiber while keeping it light and colorful.
Red onion provides a sharp tang, crunch, and a boost of flavor with minor carbs.
Jalapeno offers a spicy kick plus antioxidants and vitamins, though use cautiously for heat.
Fresh cilantro gives a zesty burst and offers vitamins and fiber for healthy flavor.
Lime juice adds a tangy sour note with plenty of vitamin C goodness for vibrancy.
Salt enhances everything but should be added sparingly to preserve healthiness.

Ingredient Quantities

1 medium pineapple, peeled, cored, and diced

1 red bell pepper, seeded and diced

1 small red onion, finely chopped

1 jalapeno, seeded and minced (adjust based on your heat preference)

1/2 cup fresh cilantro, roughly chopped

Juice of 2 limes

Salt to taste

How to Make this

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1. First, peel, core, and dice the pineapple into small pieces. Do the same with the red bell pepper by removing its seeds, then dice it.

2. Finely chop the small red onion and add it to the bowl with the pineapple and bell pepper.

3. Mince the jalapeno after removing its seeds (if you like it less spicy, you can adjust how much you include).

4. Roughly chop the fresh cilantro and toss it in with the other ingredients.

5. Squeeze the juice from two limes over the mixture.

6. Add salt to taste and mix everything together really well.

7. Let the salsa sit for at least 15 minutes in the fridge so the flavors blend.

8. Give it one last stir, taste it, and add a bit more salt or lime juice if needed.

9. Serve with your favorite chips or as a tasty topping for grilled chicken or fish. Enjoy!

Equipment Needed

1. A sharp chef’s knife for peeling, coring, dicing, and chopping all the fruits and veg
2. A sturdy cutting board to protect your counter when slicing up the ingredients
3. A mixing bowl large enough to hold the pineapple, bell pepper, onion, and cilantro
4. A citrus juicer or reamer to extract the lime juice efficiently
5. A spoon or spatula to stir and mix the salsa ingredients well
6. A refrigerator for chilling the salsa and letting the flavours blend nicely

FAQ

How spicy is this salsa? It's a pretty mellow kick, but if you don't like too much heat, just reduce the jalapeno or remove its seeds.

Can I use canned pineapple instead of fresh? Sure, you can use canned if thats all you have. Just make sure to drain it well so it doesn't water down the salsa too much.

How long does it keep? It lasts in an airtight container in the fridge for 2-3 days, but it tastes best when fresh.

Should I add other fruits or veggies? You can totally mix it up with mango or even cucumber, but then the flavor moves a bit from the classic pineapple vibe.

What can I serve this salsa with? It's awesome with tortilla chips, on tacos, or as a topping on grilled chicken and fish. Enjoy exploring different combos!

Easy Pineapple Salsa Recipe Substitutions and Variations

You can swap out the pineapple for diced mango if you’re looking for a different tropical vibe.
If you dont have a red bell pepper, try using a yellow one instead, it’ll add a sweeter flavor.
You could use a white onion or even shallots if you cant find a red one.
If jalapeno is too spicy for you, a banana pepper can be a milder option.
Instead of cilantro, flat-leaf parsley works as a substitute, particularly if you’re not a fan of the cilantro taste.

Pro Tips

1. When you let the salsa chill way longer than 15 minutes, even overnight if possible, the flavors really get a chance to mix and intensify, so don’t rush it.
2. Make sure you taste and adjust the salt and lime juice after it has chilled, because sometimes the cool temperature can mute a bit of the extra zing.
3. If you’re not super into spice, you might want to remove all of the jalapeno seeds and membranes, but if you like some heat then feel free to leave a few behind for that extra kick.

Easy Pineapple Salsa Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

100

kcal

Equipment: 1. A sharp chef’s knife for peeling, coring, dicing, and chopping all the fruits and veg
2. A sturdy cutting board to protect your counter when slicing up the ingredients
3. A mixing bowl large enough to hold the pineapple, bell pepper, onion, and cilantro
4. A citrus juicer or reamer to extract the lime juice efficiently
5. A spoon or spatula to stir and mix the salsa ingredients well
6. A refrigerator for chilling the salsa and letting the flavours blend nicely

Ingredients

1 medium pineapple, peeled, cored, and diced
1 red bell pepper, seeded and diced
1 small red onion, finely chopped
1 jalapeno, seeded and minced (adjust based on your heat preference)
1/2 cup fresh cilantro, roughly chopped
Juice of 2 limes
Salt to taste

Directions

First, peel, core, and dice the pineapple into small pieces. Do the same with the red bell pepper by removing its seeds, then dice it.
Finely chop the small red onion and add it to the bowl with the pineapple and bell pepper.
Mince the jalapeno after removing its seeds (if you like it less spicy, you can adjust how much you include).
Roughly chop the fresh cilantro and toss it in with the other ingredients.
Squeeze the juice from two limes over the mixture.
Add salt to taste and mix everything together really well.
Let the salsa sit for at least 15 minutes in the fridge so the flavors blend.
Give it one last stir, taste it, and add a bit more salt or lime juice if needed.
Serve with your favorite chips or as a tasty topping for grilled chicken or fish. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.