Salsa De Piña (Pineapple Salsa)

You’ll love this Salsa De Piña!  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. 

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.

Ingredients

• 1 small 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.
• 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

How To Make Salsa De Piña

In a large bowl, toss together the pineapple, red onion, jalapeño, and red bell pepper.

Then add the lime juice and cilantro leaves, and season to taste with salt and pepper. This Pineapple salsa will last up to 5 days covered in the refrigerator.

Salsa De Piña (Pineapple Salsa)

Servings 4 cups

Ana Frias

5 from 1 vote

Prep Time 10 mins

Total Time 10 mins

PRINT PIN RECIPE LEAVE A REVIEW

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. 

Cook ModePrevent your screen from going dark

4 cups

Ingredients

  

1x2x3x

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.

*Ana’s Notes:

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

ADD YOUR OWN PRIVATE NOTES

Click here to add your own private notes.

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

NUTRITION

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