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A pretty white bowl with Salsa De Piña and tortilla chips on the background
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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. 
Course Salsas
Cuisine Mexican
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 cups
Calories 416kcal
Author Ana Frias

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.

    Notes

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

    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