This Salsa De Piña is sweet, spicy, and tangy all at once, and it’s perfect for serving with tortilla chips or as a topping for grilled meats, fish, or tacos. Enjoy!

A pretty white bowl with Salsa De Piña and tortilla chips on the background
Salsa De Piña is delicious and it keeps for days!

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.

Pineapple salsa in a pretty white bowl
Salsa De Piña looks beautiful with shrimp, salmon and goes with just about any other fish, as well as with chicken or even fajitas.

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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
Ingredients in two bowls cut into small chunks: pineapple, cucumber, red bell pepper, red onion and jalapeños

**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.

Ingredients: pineapple cut into small chunks, cucumbers and red onions.
  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.
Squeezing lime over pineapple salsa
Pineapple salsa is a sweet, fruity salsa, with a wonderful array of textures

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.

  • Serve with tortilla chips as an appetizer: Pineapple salsa is a great dip for tortilla chips. Simply scoop some salsa onto a chip and enjoy!
  • Top grilled meats: It pairs well with grilled meats such as chicken, pork, or fish. Spoon some salsa over your grilled meat for added flavor.
  • Use as a topping for tacos: this can be used as a topping for tacos instead of traditional salsa. It adds a sweet and tangy flavor to any tacos like these Carnitas ones.
  • Try it on these Shrimp tacos instead of the mango salsa.
  • Add canned black beans and avocado to make a beautiful salad!
Salsa De Piña in a large white bowl
Pineapple salsa goes great with shrimp, salmon or just about any other fish!
Pestle and mortar icon graphic.

Mexican Salsas:

Try any of my delicious salsas…. Always authentic, easy & delicious!

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:

A pretty white bowl with Salsa De Piña and tortilla chips on the background

Salsa De Piña (Pineapple Salsa)

Servings 4 cups
Ana Frias
5 from 6 votes
Prep Time 15 minutes
Total Time 15 minutes
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. 
4 cups


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


    Make the Salsa

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

    Muy Delish Notes:

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

    Add Your Own Private Notes

    Whenever you come back to this recipe, you’ll be able to see your notes.


    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

    The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

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    Recipe Rating


    1. 5 stars
      We had this with pan fried fish and sauteed spinach. Such a delicious meal! I’ll make again for sure and serve as an appetizer with chips. Great Flavor!!

    2. 5 stars
      Enjoyed this for an afternoon snack, and it did not disappoint! Was quick, easy and the perfect balance of sweet and spicy!

    3. 5 stars
      I hate cucumber. But I was willing to try. This was amazing! Absolutely worth finding that ripe pineapple.