Pineapple Salsa is a refreshing homemade salsa made with pineapple, tomatoes, cilantro, red onion, jalapeno pepper, and lime juice. Try it on my Sheet Pan Chicken or Blackened Salmon, both such flavorful and delicious dishes.
You can never have too many salsa recipes. In fact, I have a few myself, including Avocado Corn Salsa, Black Bean and Corn Salsa, and Pico de Gallo, to name a few. Salsas are delicious blends of fresh ingredients that can be added as a topping to foods, used as a dip, or used as a condiment. Pineapple salsa is a must-add to your list of salsas. I will give you ways to use it below.
Pineapple: You can use fresh or canned pineapple. Just be sure it has been finely diced.
Tomatoes: I like to use Roma tomatoes for the salsa because they have less juice in them than regular tomatoes or even cherry tomatoes.
Cilantro: If you are not a fan of cilantro, start with half the amount and give it a taste. It is an important part of the recipe, so I encourage you to not leave it out entirely. Wash the cilantro well before using it. Remove the leaves and discard the stems. Chop or rip the leaves to the size you prefer. But, if you really get a bad taste from it, you could leave it out.
Jalapeno Pepper: Jalapeno pepper is a contrast to the sweeter flavor of the pineapple, which gives the salsa a little more depth. However, you could leave it out if preferred.
How to Store Pineapple Salsa
Pineapple Salsa is best served fresh, but it can be stored in an airtight container, in the refrigerator, for up to 4 days. This recipe will make 2 cups.
How to Use Pineapple Salsa
Besides using this salsa as a dip for tortilla chips, there are foods that will pair very well with the bright and fresh flavors of the salsa. I actually prefer to pair this salsa with chicken and fish, it is so flavorful! You can also add it over pork, and with Mexican-inspired dishes such as nachos or quesadillas.
- 1 cup (181g) pineapple, fresh or canned, finely diced
- 1 cup (180g) Roma tomatoes, about 2 tomatoes, finely diced
- 2 tablespoons fresh cilantro, chopped
- ¼ cup (40g) red onion, finely diced
- 1 medium jalapeño pepper, seeded and diced (approximately ¼ cup)
- 4 tablespoons lime juice, about 2 limes, or use bottled lime juice
- ¼ teaspoon kosher salt
- In a medium bowl, combine pineapple, tomatoes, cilantro, red onion, jalapeño, lime juice, and salt. Chill until ready to serve.
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