This Fresh Pineapple Salsa brings sweet and tropical flavors into a classic spicy dip. It’s super easy to make with juicy pineapple, fresh veggies, savory minced garlic and much more! Naturally vegan, gluten-free, paleo and Whole30 compliant.
Updated July 2022
Fresh Homemade Pineapple Salsa
Summer is all about adding fresh fruit to your favorite fixings! This pineapple salsa is not your average dip for chips. It has the most crave-worthy combination of sweet, savory and spicy flavors. On top of that, the recipe is naturally vegan, gluten-free, dairy-free, paleo and Whole30!
Pineapple salsa is bursting with freshness, and it has a lot more uses than you might think (more on that below!). Once you have a taste of this sweet and spicy masterpiece, you’ll want to slather it on anything and everything! And because this dish is filled with good-for-you ingredients, you can do so with zero guilt. Now that’s what I call summer comfort food!
What You’ll Need
Let’s talk ingredients. This salsa uses a fool-proof combination of fruits, veggies and seasonings. Here are the lovely contenders!
- Fresh Pineapple: Diced into small cubes.
- Red Bell Pepper: Diced.
- Red Onion: Finely chopped.
- Fresh Cilantro: Chopped.
- Jalapeño: Seeds and ribs removed, finely chopped.
- Garlic: Use either fresh minced garlic or garlic powder. If you have fresh garlic on hand, I’d go that route!
- Lime Juice: Fresh, about 1 lime’s worth.
- Fine Sea Salt: To taste.
- Chili Powder: Optional, to spice things up even more.
- Ground Cumin: Optional, for depth of flavor.
How to Cut a Pineapple
Since pineapples have a tough outer skin, it’s important to cut them using a sharp chef’s knife. As always, be extra careful when handling cutlery. In addition to the sharp knife, you’ll need a sturdy cutting board.
- Remove Crown and Base: First, slice off the bottom base and the top, or “crown,” of the pineapple. The top and bottom surfaces should now be flat and free of skin, revealing the juicy yellow fruit inside.
- Remove Skin: Next, cut the remaining skin from the sides of the pineapple. If you notice some small brown circles on the fruit after the skin is removed, don’t dorry about it. These are called “eyes,” and we’ll be removing them later.
- Cut Into Strips: After the skin has been removed from the pineapple, cut it in half from top to bottom. Slice each half into four equal strips, lengthwise.
- Remove Core & Thin Out Strips: Once you’ve finished cutting the strips, work on removing the thick, fibrous core from the fruit. Simply slice the core off of each strip and discard it. Once the core has been removed from all the strips, cut each strip in half again to create thinner sections.
- Cut Into Cubes & Remove Eyes: Once you have thin strips of pineapple with the cores removed, dice up the strips into small cubes, cutting off the eyes as you go and discarding them. Once the eyes are gone and you’re satisfied with the size of the cubes, set them aside.
How to Make Fresh Pineapple Salsa
This simple summer salsa comes together in just one bowl. After it chills for about 15 minutes, it’s ready to go!
- Combine Ingredients: In a medium serving bowl, combine the pineapple, red pepper, onion, cilantro, jalapeño, garlic and lime juice and stir until well combined.
- Season: Season with salt and the optional seasonings, to taste. Stir until well combined. Add more lime or salt, as needed.
- Chill & Serve: Chill the salsa in the fridge for 15 minutes or longer, then serve it with sliced cucumbers, bell peppers, grain-free tortilla chips or plantain chips. Enjoy!
Tips for Success
Want to make your homemade salsa the best it can be? Check out this list of tips and tricks.
- Pick a Ripe Pineapple: The more ripe and juicy your pineapple is, the better your salsa will be. Look for one with green leaves and no mushy spots. The skin should be firm, but it should yield a little with a gentle squeeze. If you smell a light sweetness at the base of the pineapple, that’s also a good sign. Don’t use canned or frozen pineapple for this recipe.
- Get More Juice From Your Lime: If you have a smaller lime or simply want to get more juice out of it, I have a super helpful trick! Just pop it in the microwave for about 15 seconds before juicing it.
- Season to Taste: Don’t forget to do a quick taste test before you go chilling your salsa. Make sure you’re satisfied with the flavor or adjust it until you are!
- Make Additions: Want to add even more yumminess to this fruity summer salsa? Try throwing in some diced mangoes, black beans, corn, or anything else you can’t go without in your salsa
Ways to Use Fresh Pineapple Salsa
There are tons of different ways you can use this salsa – the possibilities are endless! Here are a few delicious ideas:
- Add it to Zucchini Taco Boats
- Serve it over Quesadillas
- Pair it with Fish or Chicken
- Make Nachos with it
- Add it to a Sandwich or Burger
- Serve it over Shrimp Fajitas
- Use it in Tacos or Burritos
- Spoon it over Scrambled Eggs
How to Store Extras
Pineapple salsa keeps well in the fridge for up to 2 days. It should be stored in an airtight container. Give it a good stir before serving if it’s been sitting in the fridge.
More fresh salsa recipes you will love:
This Fresh Pineapple Salsa brings sweet and tropical flavors into a classic spicy dip. It's super easy to make with juicy pineapple, fresh veggies, savory minced garlic and much more! Naturally vegan, gluten-free, paleo and Whole30 compliant.
- 3 cups fresh pineapple , diced
- 1 cup red bell pepper , diced
- 1/3 cup red onion , finely chopped
- 3 tbsp fresh cilantro , chopped
- 1 medium jalapeno , seeds and ribs removed, finely chopped
- 1 clove garlic , minced, or 1/4 tsp garlic powder
- fresh lime juice , from 1 large lime
- 1/4 tsp fine sea salt , or to taste
- 1/8 tsp chili powder , optional
- 1/8 tsp ground cumin , optional
In a medium serving bowl, combine the pineapple, red pepper, onion, cilantro, jalapeño, garlic and lime juice and stir until well combined.
Season with salt and optional seasonings, to taste. Stir until well combined. Add more lime or salt, as needed.
Chill for 15 minutes or longer, then serve with sliced cucumbers, bell peppers, grain-free tortilla chips or plantain chips.