Eat the rainbow with this fresh, vibrant Pineapple Salsa!
When trying to eat healthier, I always look at the colors of the food on my plate. If there are a lot of the same colors, chances are I don’t have enough veggies or fruit in there. For instance, picture a meal of chicken nuggets and French fries. Now picture a plate of this colorful pineapple salsa atop a grilled chicken breast and sweet potato fries. See what I mean? You’re getting better nutrition and more variety if you have a lot of color (natural color, of course: Skittles are not a healthy dinner!).
Besides all of the beautiful yellow, red, purple, and green in this pineapple salsa, you get a vibrant mix of flavors and textures as well. The bright, tart pineapple chunks are the perfect foil to the sweet red bell pepper and piquant red (actually purple) onion, jalapeño, and cilantro. It’s a great example of disparate ingredients coming together to make something new and interesting.
Whether you pile it atop a piece of grilled chicken or use it as a dip for your favorite tortilla chips, you will love pineapple salsa. It is an easy recipe that will be a hit at any potluck, party, or even just as a tasty snack. The chill time needed means you can make it ahead and be ready to go with a delicious appetizer or topping, and because you’re making it from scratch, can adjust the spice level to your liking.
Cutting a fresh pineapple
With its spiky exterior peel and large, rigid leaves, pineapples can look a bit daunting if you’ve never chopped one up before. Don’t be put off by first appearances, however. It’s simple to chop up a fresh pineapple if you take the right approach. Simply whack off the top about an inch below the stem and discard; do the same with the bottom. Standing the pineapple on one flat end, carefully cut off the peel lengthwise; trim up any little brown spots on the inside. Cut into quarters, hull out the core from each quarter, and dice. You can do it!
How do I store leftovers?
Leftover pineapple salsa can be stored in the fridge, in an airtight container, for up to 5 days. As the salsa sits in the fridge, it will become juicier, so the texture will change a bit, but the flavors will still taste great. Freezing is not recommended.
Serving suggestions
Serve pineapple salsa as an appetizer or snack with your favorite tortilla chips or pita chips. Pineapple salsa goes very well with all sorts of Tex-Mex food, like Chicken Taquitos or Black Bean Quesadillas; you can either dip them into the salsa or spoon a little on top of each taquito or quesadilla piece. Pineapple salsa is versatile; you can also enjoy it atop main dishes like Air-Fryer Chicken Breast or Grilled Pork Loin. A dollop of pineapple salsa can liven up either of these tasty, simple mains.
Pineapple Salsa
Ingredients
- 2 cups diced fresh pineapple
- 1 cup diced bell pepper red or green
- 1/3 cup diced red onion
- 1/2 small jalapeño seeded and minced
- 1 teaspoon minced garlic
- 1/2 cup chopped fresh cilantro plus more for garnish
- 3 tablespoons lime juice
- 1/4 teaspoon salt
Instructions
- In a medium bowl, add the diced pineapple, bell pepper, red onion, jalapeño, garlic, and cilantro. Pour in the lime juice and sprinkle the salt. Stir everything until well mixed.
- Let the salsa sit at room temperature for about 10 minutes so the flavors meld. Adjust seasonings as needed. Garnish with extra cilantro; serve with tortilla chips if desired.
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