Pineapple Jalapeno Salsa is a sweet and spicy blend, combining the tropical flavors of pineapple with the heat of jalapenos. This pineapple salsa is perfect for topping chicken, salmon, and using in tacos, among other applications. Or grab some chips and dip into this flavor bomb dip.
This salsa is also very versatile! Use it as a topping on various dishes such as tacos, fish, chicken, and more. It’s also great as a dip with a side of tortillas and only takes 15 minutes of prep time.
If you love easy and delicious salsa recipes to elevate regular meals, consider trying my cucumber salsa, mango salsa, or even garden salsa.
Why You’ll Love Pineapple Jalapeno Salsa
- Versatile use – topping or dip
- Healthy and fresh ingredients
- Sweet and spicy flavors
- It takes only 15 minutes to prep
- Great for entertaining
Ingredients
- Pineapple
- Jalapenos
- Red bell pepper
- Tomato
- Red onion
- Cilantro
- Lime juice
- Salt and pepper
How to Make Pineapple Jalapeno Salsa
- Mix all of the ingredients in a large bowl.
- Chill for at least 30 minutes in the refrigerator.
Tips For Success
Dice uniform pieces. When dicing the pineapple, red onion, bell pepper, jalapenos, and tomato, take care to dice them evenly. It will create a better-looking salsa that will also be easier to eat.
Consider a food processor. The juice from fresh jalapenos can burn your skin, mouth, and eyes. Wear gloves when handling fresh jalapenos or chop them in a food processor.
Adjust the heat. You can easily adjust the heat level of this salsa by increasing or decreasing the amount of jalapenos used in the recipe. Younger jalapenos have a milder taste, while older jalapenos have more kick. You can also include the seeds of the jalapenos for extra heat!
Make it in advance. This pineapple jalapeno salsa is perfect for making up to 5 days in advance, stored in an airtight container in the refrigerator.
Get creative with your presentation. Serve your salsa in pineapple skin as a fun alternative to regular bowls. Slice the skin lengthwise, then use a paring knife to remove about ¼ inch from the edges without cutting through the skin. You can also cut additional squares in the center for easier removal. Once the flesh is scooped out, fill the pineapple bowls with your homemade salsa for a unique presentation.
Fresh is always best! If you can’t source fresh pineapples, use canned pineapple in a pinch. Two 20 oz cans (tidbits or chunks) will work, but must be drained.
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Pineapple Jalapeno Salsa
Ingredients
- 3 1/2 cups pineapple diced
- 1-3 large jalapenos seeded and diced
- 1 medium tomato diced
- 1/2 red onion diced
- 1 red bell pepper diced
- cilantro to taste
- 1 lime juiced
- salt to taste
- pepper to taste
Instructions
- Mix all of the ingredients together in a large bowl.
- Chill for a minimum of 30 minutes in the fridge.
- Serve and Enjoy!
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