Looking for a fun and fresh appetizer for your next party or for the family at home? Give this easy and delicious pineapple salsa recipe a try!
It’s great with tortilla chips of course, but don’t stop there. It’s amazing on just about any fresh grilled fish, juicy grilled chicken, and it’s KILLER on a pulled pork sandwich.
Can I Use Canned Pineapple For Pineapple Salsa?
The short answer is yes, of course you can. It won’t be as fresh, but it’s still really good. There are, however, some extra steps involved when using canned pineapple.
First, be sure you rinse it well. The liquid that canned pineapple is packed in is really sweet and will overpower the salsa.
Second, and most importantly, be sure you dry the fruit well with a paper towel. It’s very wet and if you don’t dry it well, your salsa will be extremely watery.
I highly recommend using fresh pineapple for this pineapple salsa recipe. It’s easy to cut, so don’t be intimidated by taking on that task.
If you don’t think you’re up to the task, you can buy fresh cut pineapple at most grocery stores for a slight up-charge.
Can I Store Fresh Pineapple Salsa?
This pineapple salsa is best when used about two hours after making it. The flavors have all come together at that point and it’s perfect. You can store it for a short time though.
Place it in an airtight container and store it in the refrigerator. I wouldn’t recommend storing it for more than a couple days though.
Like homemade pico de gallo, it will get watery and lose the texture and flavor that’s so unique about fresh pineapple salsa.
Tips For Making Fruit Salsa
- Use fresh lime juice, the juice in the little lime shaped container is just not very fresh at all.
- Use the stems of the fresh cilantro. There’s so much flavor in those stems, just chop them super fine; about three times as fine as you chop the leaves.
- Finely chop the red onion. It adds amazing flavor but you don’t want large pieces of it competing with the sweet pineapple.
- Red bell pepper ads a fun color, but virtually no flavor. Instead, use Fresno chilis. Great color AND flavor.
How To Make Fresh Pineapple Salsa
Prep Time: 10 mins | Cook Time: N/A | Serves: 8
Ingredients
1 fresh pineapple, finely diced
1 medium jalapeno, seeded and diced
2 medium Fresno chilis, seeded and diced
1/2 medium red onion, finely diced
1/2 cup fresh cilantro, chopped
juice from one lime
kosher salt to taste
Step 1: Add pineapple, chilis, red onion and cilantro to a medium sized mixing bowl.
Step 2: Squeeze the juice of one lime onto the chopped ingredients, and add a pinch of salt.
Step 3: Use a spoon to mix well, and taste. Add additional salt to your preference. Salsa can be eaten immediately but is best after it sits for a couple hours.
Ingredients
- 1 fresh pineapple finely diced
- 1 medium jalapeño, seeded, diced
- 2 medium fresno chili seeded, diced
- ½ medium red onion finely diced
- ½ cup fresh cilantro chopped
- juice from one lime
- kosher salt to taste
Instructions
- Add pineapple, chilis, red onion and cilantro to a medium sized mixing bowl.
- Squeeze the juice of one lime onto the chopped ingredients, and add a pinch of salt.
- Use a spoon to mix well, and taste. Add additional salt to your preference. Salsa can be eaten immediately but is best after it sits for a couple hours.
We’ve made this 3 times now, following the recipe exactly. It’s so good!!!
So glad you liked it Joanne!
-M