Healthy Pineapple Salsa

Pineapple salsa is a fresh and easy summer recipe. This delicious fruit salsa has a hint of sweetness from the pineapple and a kick of spice from the jalapeno. It can be made even spicier by adding extra jalapeño.

One of my absolute favorite things to eat in the summer is fruit salsa. The combination of fresh fruit, ripe tomatoes and slight spiciness is something I love. This healthy pineapple salsa puts a fun twist on your normal salsa recipe.

If you’re looking for another fruit salsa recipe, check out my peach habanero salsa! It’s a little bit spicier than this recipe!

Reasons To Love This 

• This has the perfect balance of sweetness from the pineapple and kick of spice from the jalapenos.
• This recipe is healthy! The tomatoes, peppers and pineapple all provide excellent sources of vitamins and minerals.
• Pineapple salsa is a perfect recipe for a spring or summer get together. It’s easy to make and the leftovers taste great.
• This recipe is gluten free, dairy free and vegan! It's perfect for a variety of dietary needs.

Ingredients Needed

Ingredients Notes

• Pineapple: look for a fresh pineapple the is brown in color. A green pineapple is usually not ripe. The pineapple should not have any large pieces or chunks missing.
• Tomato: use roma tomatoes that are not overly soft. A too soft tomato will add extra juice and be rather mushy. Heirloom or grape tomatoes can be substituted.
• Red Bell Pepper: look for a brightly colored bell pepper that is firm on the outside and does not have any wrinkles or large pieces missing. Orange or yellow colored peppers can also be used.
• Red Onion: choose an onion that is red colored, as this is sweeter and the flavor will blend best with the salsa.
• Cilantro: fresb cilantro adds extra flavor to the salsa. Make sure to rinse it under cold water to remove any excess dirt.
• Jalapeno Pepper: adds some extra spice. Feel free to adjust the amount used to make it meet your preferred spice level.
• Salt: adjust based on taste preferences.
• Lime Juice: adjust based on taste.

Step By Step Instructions

• Dice the tomatoes, onion and bell pepper into cubes about ¼ inch by ¼ inch wide. This is slightly bigger than a pencil eraser. Note: chop the onion smaller if you do not like large pieces of onion.
• Remove the skin and core from your pineapple. I highly recommend a pineapple cutter if you don’t own one. This makes cutting the pineapple so much easier!
• Cut the pineapple into small pieces, about ½ inch long by ¼ inch wide. Drain any excess juice.

• Dice the cilantro into small pieces. The easiest way to do this is to bunch all of the cilantro together, and then make small cuts all the way down your cilantro. Once cut, gather all the cilantro together and repeat the cut.
• Dice the jalapeno. A food processor on “chop” mode works great to dice the jalapeno into small pieces without getting your hands dirty.
• In a large bowl, combine the tomato, onion, pepper, pineapple, cilantro and jalapeno. Add the salt and lime juice. Mix until combined.

• Tip: Refrigerate for 4 hours before serving to help everything marinate and bring out the best flavor.

Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. Leftovers must be kept refrigerated to prevent any foodborne illness. I would not recommend freezing this, as the tomatoes and peppers will become mushy and not good quality.

Variations

• Make a double batch: this recipe only needs 1 cup of pineapple, so you will have some leftover. I recommend doubling (or even tripling) the batch so you have leftovers!
• To make this spicier: increase the amount of jalapeno used. Start small and add more as needed. You may add an extra ½ jalapeno to start with, taste test it, and then add the extra half if needed.
• To make this less spicy: only add ½ of a jalapeno, or remove some of the seeds from the jalapeno.
• The salsa has a good balance of pineapple, pepper, tomato and onion. Make it sweeter by adding an extra half cup of pineapple.
• To make the pineapple flavor more subtle, decrease the pineapple to ½ cup and add an extra tomato.

Substitutions

• Tomatoes: this recipe calls for roma tomatoes. You can also use heirloom tomatoes or grape tomatoes.
• Pineapple: I highly recommend using a fresh pineapple because the flavor is so much more sweet and juicy. If in a pinch however, canned pineapple will also work. Just make sure to drain all of the juice before adding it to the salsa.
• Red Bell Pepper: the red bell pepper can be replaced with another sweet pepper, such as orange or yellow. I would avoid using a green pepper, as it is a more bitter pepper.

Expert Tips

• Allow the salsa to sit in the refrigerator for about 4 hours after making it. This gives the flavors an opportunity to combine and it tastes much better after sitting for awhile.
• Looking for a way to meal prep this the night before? Chop all ingredients and store in separate airtight containers. The next morning, mix everything together, refrigerate and wait about 4 hours before serving.

FAQS

• Can I use canned pineapple? 

Yes, this salsa can be made with canned pineapple! Drain all juices from the pineapple and cut into small, bite sized pieces. 

• Can I make this recipe in advance?

Yes! This recipe actually tastes better when it sits for about 4 hours, so I would recommend making it in advance. Serve within a day or two of making for best taste!

Best Way to Serve the Salsa

• This healthy salsa goes great with salted tortilla chips or cinnamon tortilla chips.
• Serve over grilled chicken and rice.
• Serve on a bed of lettuce as a fresh summer salad.

More Salsa Recipes 

• Homemade Garden Fresh Salsa
• Peach Habanero Salsa
• Creamy Salsa Dip