Pineapple Salsa

Pineapple Salsa

The Spruce / Kristina Vanni

Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Serving: 1 serving
Yields: 6 servings

Pineapple salsa is not only bright and colorful, but it is the perfect flavor combination of sweet and spicy. Along with the salty crunch of tortilla chips, this unique homemade salsa is sure to be a new favorite.

For ease of preparation, this salsa can be made with pre-cut pineapple from your grocer's refrigerator case. However, if you want to really wow your guests with a beautiful presentation, buy a whole pineapple and cut the fruit yourself. This way, you can use the hollowed-out pineapple half as a bowl to serve the salsa. Don't be intimidated at the prospect of slicing and dicing a whole pineapple. It is easy, if you have a large, sharp chef's knife, and follow the step by step directions.


  • 1 whole pineapple (yield 2 cups diced fresh pineapple)
  • 1 cup plum tomatoes (seeded and chopped)
  • 1/2 cup sweet onion (chopped)
  • 1/4 cup fresh cilantro (minced)
  • 1/4 cup jalapeno peppers (seeded and chopped)
  • 2 limes (zested and juiced)
  • 1 tablespoon olive oil
  • 1 teaspoon ground coriander
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Tortilla chips, for serving

Steps to Make It

  1. Gather the ingredients.

    Pineapple Salsa ingredients

    The Spruce / Kristina Vanni

  2. Using a large knife, cut a whole pineapple in half lengthwise and through the leaves into two halves.

    cut a whole pineapple

    The Spruce / Kristina Vanni

  3. Cut around the edge of each pineapple half, leaving about 3/4 of an inch rim to the outside of the pineapple. Cut out the center core, remove, and discard.

    Cut around the edge of each pineapple half

    The Spruce / Kristina Vanni

  4. Score the pineapple by slicing it into chunks. Use a large serving spoon to scoop out the pineapple chunks.

    Score the pineapple by slicing into chunks

    The Spruce / Kristina Vanni

  5. Cut the pineapple chunks into a medium dice for the salsa. Measure 2 cups of diced pineapple for the salsa and reserve any remaining pineapple for another use. Set aside hollowed out pineapple halves for serving.

    Cut the pineapple chunks into a medium dice

    The Spruce / Kristina Vanni

  6. In a large bowl, combine the pineapple, tomatoes, onion, cilantro, jalapeno peppers, lime zest and juice, olive oil, ground coriander, cumin, and salt.

    combine the pineapple, tomatoes, onion, cilantro, jalapeno peppers, lime zest and juice, olive oil, ground coriander, cumin, and salt

    The Spruce / Kristina Vanni

  7. Cover and refrigerate until ready to serve.

    Cover and refrigerate

    The Spruce / Kristina Vanni

  8. When ready to serve, spoon the salsa into the reserved pineapple half. Serve with tortilla chips. Enjoy!

    Pineapple Salsa Recipe

    The Spruce / Kristina Vanni


This pineapple salsa is great with tortilla chips, but it also is a wonderful addition to some of your favorite main dishes. Leftover pineapple salsa spooned over grilled fish or with an oven-roasted pork tenderloin.

Once you have prepared the salsa, it can be covered and stored in the refrigerator until you are ready to serve. This helps the flavors combine as well. The salsa can be prepared a few hours in advance, but after about a day in the refrigerator, the salsa starts to become watery.

Citrus and spice are the secrets to adding flavor to homemade salsa. If you prefer more heat, simply increase the amount of jalapeno in the recipe or add another hot pepper, such as serrano, into the mix. Fresh lime zest and juice are used in this version, but lemon is also a delicious option.