Fresh Pineapple Salsa

4 Cups
20 min
This pineapple salsa is one of my faves because of how EASY it is to whip up. And it uses a whole pineapple so it makes a large batch with plenty to go around! Or, if you’re like me, you’ll eat half the bowl yourself and then whine about the canker sore the excess pineapple gave you. But honestly, worth it.What can I serve with this salsa?
  • Tortilla Chips!
  • Tacos – I especially love it with fish tacos!
  • Burrito Bowls
  • Taco-inspired salad
  • As a side with grilled chicken or fish
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Recipe details
  • 4  Cups
  • Prep time: 20 Minutes Cook time: 0 Minutes Total time: 20 min
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  • 1 whole pineapple, skin removed and small diced. About 3-4 cups
  • 2/3 cup minced red onion
  • 2 minced jalapeños, seeds and whites removed
  • 1/2 cup chopped cilantro
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt

Chop up the ingredients. I like to cut everything into a small dice, so with each bite you can get a little bit of everything.
Toss it all together. In a large bowl, toss everything together including the lime juice and salt. Give it a taste and adjust salt, if needed.
Enjoy! For best flavor, I like to let the salsa sit for about 15 minutes to let everything meld together.
  • Leftovers? If you’re not eating the salsa right away, store in an airtight container in the fridge. It keeps well for 4-5 days, but the longer it sits the ‘juicier’ it gets. I like it best on day 1 and 2.
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