Step away from the tomatoes, because this easy, sweet-tart, Fresh Pineapple Salsa is perfect for tacos or for chip dipping.
Have you tried making salsa with fruit besides tomatoes? I love a sweet salsa, and this easy pineapple salsa recipe is the perfect way to try out the sweet-sour-spicy power of fruit salsa!
The Easy Way to Make Pineapple Salsa
The way to make this recipe super easy is all about how you attack the pineapple. My first recommendation is to prepare the salsa in your serving bowl to save yourself a dish. If you're planning to store it, I recommend these lidded Pyrex containers, which double as both serving and storage bowls.
To prepare the pineapple, you have two options:
- Buy a fresh pineapple. Cutting a fresh pineapple really isn't that hard, but it does take a little bit more time and effort. For an easy method, check out this tutorial from Know Your Produce.
- Buy cubed pineapple. Most grocery stores sell cubed, fresh pineapple, and it often doesn't cost a whole lot more than buying the whole fruit. For this recipe, you'll need to chop the big pieces up into smaller ones, but that takes a lot less time than processing the whole fruit.
Then, it's time to chop some onion and cilantro and mince some garlic and jalapenos. You can leave or remove the jalapeño seeds, depending on how spicy you want your salsa to be.
Toss the onions, cilantro, garlic, and jalapenos into the bowl with the pineapple.
Now, zest and juice your lime. It is much faster to use a citrus zester to zest your lime, but you can use a vegetable peeler to remove the dark green part of the skin, then mince it up as finely as possible with a knife.
Toss the lime juice and zest into the bowl of salsa, mix well, and chill it until you're ready to serve.
How to Serve & Store
This salsa is great for tacos or for dipping! If you're new to fruit salsa, it has a sweet and sour quality with a little bit of heat. It's lovely in all kinds of taco recipes, but I especially love it in my Spinach Tacos.
For dipping, I like to serve this up with tortilla chips. Cucumber slices are really nice dipped in this flavorful salsa!
Store any leftovers in an airtight, lidded container, like the Pyrex bowls I mentioned above. The salsa will keep for around three days in the refrigerator.
Take me to the recipe!
Easy Fresh Pineapple Salsa
- 1 cup chopped pineapple
- 1/4 cup chopped sweet onion
- 2 cloves garlic - minced
- 1-2 teaspoons minced jalapeno - remove the seeds, if you prefer a less spicy salsa
- 1/4 cup loosely-packed chopped cilantro
- 1 fresh lime - zest and juice
- salt - to taste
- Toss all of the salsa ingredients together right in your serving dish, then season to taste with salt. Chill until you're ready to serve.
- The salsa's flavor will get better over time. You can serve it immediately, but if you can wait 15-20 minutes, the flavors will meld a bit, making it even more delicious.
- It will keep for about 3 days in the refrigerator, so you can also make it in advance!