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!

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

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.

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

Follow this easy step by step guide on how to slice a pineapple.

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

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.

Squeezing lime over pineapple salsa
Pineapple salsa is a sweet, fruity salsa, with a wonderful array of textures
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 1 vote
Prep Time 10 mins
Total Time 10 mins
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

Ingredients
  

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

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

    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

    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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