Simple Pineapple Salsa for Chips and Tacos
Who else loves salsa?! This simple pineapple salsa is one of my favorites and comes together super quickly. It’s so fresh and full of flavor, you’ll be asking yourself, “why haven’t I made this before!!?”
Crushed pineapple, jalapeno, bell peppers, onion, cilantro, garlic and fresh lime all go into the food processor with a few seasonings, and it is ready in about 5 minutes. It’s great on chips, tacos, burritos, rice, chicken and fish!
The Best Easy Pineapple Salsa Recipe (Sweet with a Little Heat)
What is it about fruit salsas that make everything taste like summer? Maybe it’s just me! Here in NM, which feels like summer 340 days out of the year, I get to try lots of different salsas ranging from super spicy to mild but amazingly tasty. I have to say pineapple salsa is one of my favorites.
My husband and I love to chop up some leftover steak, fry up some corn tortillas and make tacos that are topped with this salsa. Seriously a delicious combo: steak and sweet pineapple salsa. Yes please, anytime! The pineapple is the perfect counter to the jalapeno, which even with the seeds removed, still packs some heat. Oh, and don’t rub your eye after handling the jalapeno! I am speaking from experience here!
I love that this recipe is so easy. Besides removing the stem and seeds from the jalapeno and cutting an onion in half, the hardest part is zesting and juicing the limes, and well, that’s not hard at all! Sometimes I blend everything until it’s tiny, and sometimes I like to blend only a little so all the fruit and veggies stay chunky, like a pico de gallo. Either way, it always tastes good!
Why You’ll Love This Pineapple Fruit Salsa
- Ready in 5 minutes. The food processor does all the chopping.
- Sweet and spicy. Juicy pineapple balances the heat of the jalapeno.
- Better the next day. The flavors keep blending in the fridge, so it is perfect to make ahead.
- Goes with everything. Chips, tacos, burritos, rice, chicken and fish.
What Readers Are Saying
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Ingredients You’ll Need
Here is what goes into this easy pineapple salsa and why each one is there. Exact amounts are in the recipe card below.
- Crushed pineapple: One 8 ounce can. Canned crushed pineapple is already finely chopped and juicy, so the salsa comes together fast and tastes sweet year round. Drain off some of the juice if you like a thicker, chunkier salsa for chips.
- Jalapeno: One jalapeno with the stem and seeds removed. Most of the heat lives in the seeds and white ribs, so removing them keeps it pleasantly warm. Even with the seeds removed, it still packs some heat, and you can leave a few in if you like it hotter. Wash your hands well after handling it.
- Red and orange bell peppers: Half of each adds crunch, sweetness and lots of color, and the bright colors make the salsa look as good as it tastes. Yellow or green bell peppers work too.
- Yellow onion: Half an onion gives the salsa its savory bite. Red onion is a milder, sweeter swap.
- Cilantro: Half a cup brings that fresh, bright herb flavor that makes salsa taste like salsa. Use the tender stems too.
- Garlic: Two fresh cloves plus a little garlic powder give a well rounded garlic flavor.
- Limes: Zest and juice both. The juice adds tang, and the zest carries fragrant lime oil that makes the whole bowl taste brighter.
- Cumin, garlic powder, salt and pepper: Cumin adds a warm, earthy note that pairs perfectly with pineapple. Taste and adjust the salt at the end.
How to Make Pineapple Salsa
- Prep the vegetables. Remove the stem and seeds from the jalapeno, cut the bell peppers and onion into rough chunks, and peel the garlic. No fine chopping needed, since the food processor handles it. Wear gloves for the jalapeno if you have them, or wash your hands right away, and don’t rub your eyes. Rinse the cilantro well and shake it dry so the salsa doesn’t get watery.
- Blend. Add the pineapple, jalapeno, bell peppers, onion, cilantro, garlic and all the seasonings to a food processor or blender. Pulse to your desired consistency. A few quick pulses keep it chunky like pico de gallo, and a longer blend makes it fine and saucy. Stop and scrape down the bowl once so the onion and garlic don’t hide under the blade in big pieces.
- Add the lime. Zest both limes right into the salsa, then juice them in and stir it up. The salsa should smell bright and citrusy. Zest before you juice, since a whole lime is much easier to zest than a squeezed one, and grate only the green part of the peel because the white pith underneath is bitter.
- Taste and chill. Taste with a chip and add a pinch more salt or lime if needed. Enjoy it right away, or refrigerate it so the flavors can blend.
Tip: This salsa gets better as it refrigerates. Make it the day before so all the spices have time to combine, although eaten right away it is still delicious!
Ways to Customize Pineapple Salsa
- Turn up the heat. Leave some jalapeno seeds in or add a second pepper.
- Make it chunky. Pulse only a few times for a pico de gallo style salsa.
- Swap the onion. Red onion gives a milder, sweeter flavor and a pretty pop of purple against the yellow pineapple.
- Add avocado. Fold in diced avocado just before serving for a creamy pineapple avocado salsa.
Pineapple Salsa FAQs
- Can I use fresh pineapple? The recipe is written for canned crushed pineapple. Fresh pineapple works if you chop it finely and pulse it with the other ingredients until it matches the texture you like.
- Is pineapple salsa spicy? It has a gentle heat. With the seeds removed, the jalapeno still packs some heat, and the sweet pineapple balances it.
- Can I make it ahead? Yes. It gets better as it refrigerates, so making it the day before gives the spices time to combine.
- How long does it keep? Store it covered in the fridge and enjoy it within 3 to 4 days for the freshest flavor. The pineapple keeps releasing juice, so give it a stir before serving.
- What do I serve it with? Tortilla chips, steak tacos, burritos, rice, grilled chicken or fish.
- Can I make it without a food processor? Yes. Finely dice the peppers, onion, jalapeno and garlic by hand, chop the cilantro and stir everything together with the pineapple and lime. It will be chunkier, more like a pico de gallo.
- Is this salsa good on meat? Absolutely. It is delicious spooned over leftover steak tacos made with fried corn tortillas, and it pairs well with grilled chicken and fish too.
- Can I use a blender instead of a food processor? Yes. Pulse in short bursts so it doesn’t turn into a puree.
Pineapple Fruit Salsa
Ingredients
- 1 can crushed pineapple 8oz
- 1 jalapeno with seeds removed
- ½ red bell pepper
- ½ orange bell pepper
- ½ yellow onion
- ½ cup cilantro
- 2 garlic cloves
- 2 limes
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
Instructions
- In a food processor blend the pineapple, jalapeno (without the seeds), bell pepper, onion, cilantro, and all the seasonings.
- Zest and then juice both limes into the salsa and stir it up.
- Enjoy!
Notes
Made this salsa? Leave a star rating in the recipe card and tell me your favorite salsa combo in the comments below. Do you usually stick with chips, or do you put it on almost anything like me?
This recipe was shared by Lisa. Visit her blog, A Table Full of Joy, for more recipes.
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