Jalapeno Pineapple Salsa is a bright, sweet-and-spicy topping that works beautifully with fish, tacos, chicken, or simply served with tortilla chips as an appetizer.
This fresh pineapple and jalapeño salsa comes together in about 15–20 minutes and adds a tropical pop to seafood and grilled meats. Dice the ingredients small and evenly—similar to pico de gallo—so the salsa mixes well and is easy to eat. If you prefer not to cut a whole pineapple, pre-cut pineapple pieces from the supermarket work fine; just chop them into small cubes.
Jalapeno Pineapple Salsa
This salsa is similar to a mango-pineapple salsa but swaps mango for extra pineapple and highlights jalapeño for a touch of heat. The jalapeño’s spiciness balances the pineapple’s sweetness, and the heat level is easy to adjust to your taste.
To keep the texture pleasant, cut all ingredients into similarly sized small pieces. That helps the flavors meld and makes the salsa easy to spoon over tacos or fish.
How to Make Pineapple Jalapeno Salsa
- Remove the rind and core from a whole pineapple and cut the flesh into 1/4-inch cubes. Place the pineapple in a large bowl.
- Add finely diced purple onion, a finely chopped jalapeño (remove seeds and membranes for milder heat), fresh chopped parsley, freshly squeezed lime juice, and salt. Toss gently to combine.
- Chill briefly, then serve over fish, chicken, or with tortilla chips.
Tips and Variations
- Jalapenos: Increase the number of jalapeños for more heat, or leave the seeds and membranes in when chopping to intensify the spice.
- Bell Peppers: Add diced red, orange, or yellow bell pepper for extra color, crunch, and sweetness.
- Fresh Herbs: Swap parsley for cilantro or basil for a different herbal note.
- Onions: Use green onions or a sweet onion if you prefer a milder onion flavor.
- Fish Tacos: This salsa is excellent on mahi mahi, tilapia, cod, or salmon tacos for a tropical twist.
Can you use canned pineapple in jalapeno pineapple salsa?
Fresh pineapple is recommended for the best texture and flavor. Canned pineapple often contains added syrup or extra liquid that can make the salsa too wet and overly sweet.
How do you choose the best pineapple for salsa?
Pick a pineapple that is firm but not overly soft, with green leaves and a sweet aroma at the bottom. Avoid fruit that feels mushy, which will not hold up well when diced.
Storage Recommendations
Refrigerator: Store the salsa in an airtight container in the refrigerator and use within 3 days.
Freezer: This salsa does not freeze well; the pineapple’s texture will degrade after thawing.
Other recipes you may love
- Tomato Avocado Salad
- Three Bean Salad
- Pickle de Gallo
- Cucumber Salad
- Roasted Red Pepper Salsa
Jalapeno Pineapple Salsa
What You’ll Need
- 1 whole pineapple, rind and core removed
- 1 jalapeño pepper, medium, finely diced (seeds and membranes removed for milder heat)
- ¼ cup purple onion, diced
- 2 tablespoons parsley, fresh, finely chopped
- 1 tablespoon freshly squeezed lime juice
- ¼ teaspoon salt
How to Make It
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Cut the pineapple into ¼-inch cubes and transfer to a large bowl.
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Add the jalapeño, onion, parsley, lime juice, and salt. Toss gently to combine.
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Serve chilled over fish, chicken, or with tortilla chips.
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Store leftovers in the refrigerator and use within 3 days.
Suggested Equipment
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Mixing bowls
Notes
*See the post for additional tips and frequently asked questions.