Salsa De Piña (Pineapple Salsa)

Pineapple Salsa

There is nothing better than this fresh Pineapple Salsa for spring and summer! It’s a great Mexican Salsa to have in your repertoire for when you want to have something fresh to enjoy. Resist the temptation to eat it right out of the bowl!

This is a simple salsa with a bright acidity, one that you could temper with some diced mango if you like. I’ve called for a half of a jalapeño but you could use an entire one if you like.

Adjust the ingredients to your liking but just keep all the flavors in balance – sweet, salty, sour and fiery. It’s terrific on pork and with grilled fish, on shrimp tacos or as an accompaniment to breakfast eggs.

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Ingredients

Here is what you need to make this refreshing salsa:

• The pineapple: about 2 lbs, peeled, cored & diced – the star of this salsa is the pineapple of course. We’re using fresh pineapple but in a pinch, you could use frozen or the canned kind.
• Red onion
• Red bell pepper
• Cucumber
• Jalapeño chile
• Chopped fresh cilantro
• Fresh lime juice – don’t use the bottled stuff. It will never compared to the real deal!
• Extra virgin olive oil
• Kosher salt & ground pepper to taste

**This post was originally published on Feb 2021. It has been updated to be more helpful.

How To Make Salsa De Piña

This is a visual overview of the steps to make this recipe. Get a detailed list of ingredients & instructions in the recipe card below.

1. Start by cutting the pineapple. I have a step by step guide on how to slice a pineapple. It’s easier than you think!
2. In a large bowl, toss together the pineapple, red onion, jalapeño, and red bell pepper.
3. Then add the lime juice and cilantro leaves, and season to taste with salt and pepper.

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Tips and Notes

• Chopping the vegetables: Try to chop most vegetables about the same size so that the flavors don’t compete with each other.
• This recipe makes a large bowl but it halves or doubles pretty easy depending on the occasion.
• Storing: Store in an airtight container in the refrigerator for up to four days. If you need to store it for longer than that, you can freeze it in an airtight container or freezer bag for up to six months.

Serving Suggestions

This Salsa De Piña is versatile and can be enjoyed in so many ways. Its sweet and tangy flavor pairs well with a variety of dishes.

I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact  me and I’ll get back to you asap. Gracias!!!! xx, Ana

Print Recipe:

Salsa De Piña (Pineapple Salsa)

You’ll love this Pineapple Salsa!  Perfectly sweet, with a mix of flavors and textures is what sets this salsa apart. It goes great with shrimp, salmon or just about any other fish. 

5 from 7 votes

Print Pin Rate

Course: Salsas

Cuisine: Mexican

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 4 cups

Calories: 416kcal

Author: Ana Frias

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Ingredients 

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For the Salsa

• ▢ 1 small pineapple (see note) - about 2 lbs, peeled, cored & diced
• ▢ 1/3 medium red onion - finely chopped
• ▢ 1/2 medium red bell pepper - seeded and finely chopped
• ▢ 1 small cucumber - peeled, seeded and diced
• ▢ 1/2 jalapeño chile - seeded and finely chopped
• ▢ 1/2 cup chopped fresh cilantro
• ▢ 2 tablespoons fresh lime juice
• ▢ 2 tablespoons extra virgin olive oil
• ▢ Kosher salt & ground pepper to taste

For the shrimp

Instructions

Make the Salsa

• In a large bowl, add all ingredients and toss to combine. Cover and refrigerate until ready to serve.

Notes

We’re using fresh pineapple but in a pinch, you could use frozen or the canned kind.

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Nutrition

Serving: 2tacos | Calories: 416kcal | Carbohydrates: 39g | Protein: 26g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 172mg | Sodium: 581mg | Potassium: 256mg | Fiber: 5g | Sugar: 14g | Vitamin A: 14IU | Vitamin C: 100mg | Calcium: 13mg | Iron: 22mg