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

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 10 minutes
Total Time 10 minutes
Servings 4 cups
Calories 416kcal
Author Ana Frias


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.


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


    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