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Home / Recipes / Small Meals / Appetizers / Easy Pineapple Salsa

Easy Pineapple Salsa

20 minutes mins
| 23 Comments |
5 from 24 votes
Jump to Recipe 04/10/21 | Updated: 04/10/21 | by Nora
Pineapple Salsa Image Pin 1

This easy Pineapple Salsa is the perfect healthy dip for chips, or serve it as a topping for grilled chicken or fish.

halved and hollowed out pineapple filled with pineapple salsa on a bed of corn chips

We love nothing more than making a meal out of chips and dip during the hot summer months. But since that’s kind of… not the healthiest, I like to at least make sure one of our dips is filled with fruit and veggies.

This pineapple salsa is an absolute favorite – and so easy to make, it is an absolute staple for us during hot days!

Jump to:
  • Ingredients you’ll need
  • How to make Pineapple Salsa
  • Recipe tips
  • Serving ideas
  • Printable recipe
  • More easy dips and salsas
  • Comments

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for pineapple salsa with text labels
Ingredients for Pineapple Salsa: Pineapple, red pepper, green pepper, red onion, cilantro, olive oil, lime jucie, honey, ground cumin and salt.

Ingredient notes

  • Pineapple: I love using fresh, but canned pineapple in juice works very well, too.
  • Sweet peppers: If you don’t like green pepper, feel free to use two red instead. I would recommend adding a chopped green onion as well if you’re skipping the green pepper, just to get some of that sharper taste in there. Otherwise, I find the salsa a little too sweet.
  • Cilantro: If you’re not a fan of cilantro, feel free to use chopped parsley instead.
  • Lime juice: I use fresh lime juice because it helps keep the pineapple from browning better than bottled. Feel free to use bottled, but I would recommend you eat the salsa right away.
  • Honey: I prefer using a mild, runny honey for this recipe. It mixes better into the dressing and doesn’t overwhelm the flavor of the other ingredients.
  • Add heat: Feel free to add some de-seeded, chopped Jalapeño or chilies to the salsa for heat.

How to make Pineapple Salsa

Once you have all of your ingredients prepped, add them to a bowl.

(I have instructions for how to cut a pineapple and how to cut a bell pepper in those separate posts, if you’re new to cooking.)

Then, whisk together the dressing ingredients in a small bowl or measuring jug.

  • ingredients for pineapple salsa in a white bowl
    ingredients in bowl
  • honey lime dressing in a small glass jar with a fork inside
    dressing mixed up

Then pour over the dressing and immediately toss to evenly coat all of the ingredients and mix everything well.

  • female hand pouring honey lime dressing over pineapple salsa ingredients
    add dressing
  • mixed pineapple salsa in white bowl with spoon stuck in
    mix well

If you want to present this in a pretty way to serve for a party or special event, I recommend hollowing out half of a pineapple and spooning the salsa inside to serve!

I usually use a new pineapple and carefully hollow it out with a sharp paring knife, then chop and freeze it for smoothies. That way I don’t need to worry about being overly careful with getting the pineapple out intact enough to dice for the salsa, and can just focus on keeping my pineapple boat looking great.

close up photo of pineapple salsa inside hollowed out pineapple

Recipe tips

  • You can dice your ingredients as chunky or as small as you like. I generally keep it chunky-style if I want to serve it as more of a side salad, and dice it finely if I want to serve it with chips as a dip. I took the photos for this salsa on two different days, the salsa in the pineapple is diced smaller and the salsa in the ingredient and step-by-step photos is cut chunkier.
  • Pineapple browns over time after it’s cut, so please do not skip the lime juice in the recipe. It helps to keep the pineapple looking fresh.
  • If you have picky eaters who will find a piece of onion the size of a breadcrumb, just serve chopped red onion on the side. Ask me how I know ?
  • You can make the salsa up to 24 hours ahead of time and keep it covered in the fridge. Keep in mind, it’s quite flavorful and your fridge will probably gather some smells while the salsa is in there.
female hand scooping pineapple salsa with a corn chip

Serving ideas

We love this as an appetizer or snack with chips. But it’s also a great topping for baked or grilled chicken or fish. We love it over Lemon Grilled Chicken, or Lemon Garlic Baked Cod!

And it’s also the perfect healthy side for my Coconut Oven Fried Chicken, or for Crispy Oven Fried Fish.

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable recipe

Printable Recipe Card
halved and hollowed out pineapple filled with pineapple salsa on a bed of corn chips
Save Recipe Saved!

Easy Pineapple Salsa

This easy Pineapple Salsa is the perfect heathy dip for chips, or serve it as a topping for grilled chicken or fish.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
5 from 24 votes
Print Add Review

Recipe details

Prep 20 minutes mins
Total 20 minutes mins
Servings 6 servings
Difficulty Easy

Ingredients
 

  • 1 small pineapple chopped (about 3 cups)
  • 1 small red pepper diced
  • 1 small green pepper diced
  • ½ red onion chopped
  • ¼ cup cilantro chopped
  • ¼ cup lime juice from about 1-2 medium-large limes
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • ½ teaspoon ground cumin
  • ½ teaspoon salt

Instructions
 

  • Add pineapple, both peppers, red onio and cilantro to a medium bowl.
  • Whisk together lime juice, olive oil, honey, ground cumin and salt.
  • Pour dressing over salsa ingredients in bowl and toss well. Cover and refrigerate for up to 24h before serving.

Notes

Ingredient notes

  • Pineapple: I love using fresh, but canned pineapple in juice works very well, too.
  • Sweet peppers: If you don’t like green pepper, feel free to use two red instead. I would recommend adding a chopped green onion as well if you’re skipping the green pepper, just to get some of that sharper taste in there. Otherwise, I find the salsa a little too sweet.
  • Cilantro: If you’re not a fan of cilantro, feel free to use chopped parsley instead.
  • Lime juice: I use fresh lime juice because it helps keep the pineapple from browning better than bottled. Feel free to use bottled, but I would recommend you eat the salsa right away.
  • Honey: I prefer using a mild, runny honey for this recipe. It mixes better into the dressing and doesn’t overwhelm the flavor of the other ingredients.
  • Add heat: Feel free to add some de-seeded, chopped Jalapeño or chilies to the salsa for heat.

Recipe tips

  • You can dice your ingredients as chunky or as small as you like. I generally keep it chunky-style if I want to serve it as more of a side salad, and dice it finely if I want to serve it with chips as a dip. I took the photos for this salsa on two different days, the salsa in the pineapple is diced smaller and the salsa in the ingredient and step-by-step photos is cut chunkier.
  • Pineapple browns over time after it’s cut, so please do not skip the lime juice in the recipe. It helps to keep the pineapple looking fresh.
  • If you have picky eaters who will find a piece of onion the size of a breadcrumb, just serve chopped red onion on the side. Ask me how I know ?
  • You can make the salsa up to 24 hours ahead of time and keep it covered in the fridge. Keep in mind, it’s quite flavorful and your fridge will probably gather some smells while the salsa is in there.

Nutrition

Serving: 1servingCalories: 117kcalCarbohydrates: 25gProtein: 1gFat: 3gSaturated Fat: 1gSodium: 198mgPotassium: 266mgFiber: 3gSugar: 18gVitamin A: 825IUVitamin C: 117.5mgCalcium: 27mgIron: 0.8mg
Nutrition is an estimate.

More recipe information

Suitable for: Gluten Free
Course: Appetizer, Side Dish
Cuisine: Mexican

Recipe first published on 06/20/2019. Updated with better text, step by step photos and better recipe directions on 04/10/2021.

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Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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5 from 24 votes (12 ratings without comment)

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Comments

  1. Hannah T says

    Feb 2, 2025

    5 stars
    I made this tonight, unfortunately we didn’t have any cilantro but it was still amazing with our Carnitas! Thank you!! Bookmarking this recipe.

    Reply
    • Nora says

      Feb 5, 2025

      I’m so glad, Hannah!

      Reply
  2. BLT says

    Aug 14, 2024

    5 stars
    I’ve made this salsa a few times and am about to make it again. It’s a hit every time! Love it!

    Reply
  3. Cindy says

    Aug 2, 2024

    5 stars
    Came out great! Many thanks for sharing

    Reply
  4. Caris Morgenegg says

    Jul 29, 2024

    5 stars
    THE best salsa I’ve ever had. I’ve made it twice and I’ve started just eating it with a spoon straight from the bowl because it’s so yummy!!

    Reply
  5. Rebecca Gifford says

    Jul 13, 2024

    Amazing & Easy to make:)

    Reply
  6. Dale Mason says

    Jun 12, 2024

    5 stars
    Delish! I used jalapeño for a little kick.

    Reply
  7. Kskeeter says

    Jun 9, 2024

    5 stars
    Made this for a summer baby shower and everyone asked for the recipe. I used canned pineapple and a little less cilantro and it turned out perfect!

    Reply
  8. Vicki Bowling says

    Jan 30, 2024

    5 stars
    Put this on top of coconut jasmine rice and it was really yummy as a side dish!

    Reply
  9. Lisa Andrasko says

    Jan 21, 2024

    5 stars
    I made this for a small gathering and everyone really loved it – I do suggest adding some jalapeño – a little gives a great flavor and not much heat. I also cut back on the honey and cumin a little. I used canned pineapple but next time I’m going to try fresh! Great recipe.

    Reply
  10. Deborah says

    Dec 12, 2023

    I am not a big fan of limes. (l know that may be strange!)
    So, could you sub lemon, orange, or even grapefruit for the lime in this Pineapple
    Salsa recipe?

    Reply
    • Nora says

      Dec 18, 2023

      Yes Deborah, of course! I think orange in particular would be quite lovely in this recipe.

      Reply
  11. Patty says

    Jan 3, 2023

    5 stars
    I followed this recipe to the letter, which I don’t do very often. Absolutely delicious and addicting. Next time, however, I’ll use my food processor to get the pineapple a little smaller. It was hard to fit the bigger chunks on the chip.

    Reply
  12. Mary says

    Aug 9, 2022

    5 stars
    This recipe is money! Served over shrimp and coconut rice, leftovers over salmon patties and with tortilla chips. Restaurant quality!

    Reply
    • Nora says

      Aug 21, 2022

      I’m so glad, Mary!

      Reply
      • L says

        Oct 6, 2022

        5 stars
        So delicious! Will make it again and again!

        Reply
  13. Mary says

    Aug 9, 2022

    This recipe is money. Perfect with shrimp, served leftover salsa with tortilla chips and over salmon patties.

    Reply
    • Nora says

      Aug 21, 2022

      I’m so glad, Mary!

      Reply
  14. Docmike says

    Jul 23, 2022

    Just like a restaurant would serve. Thank you.

    Reply
    • Nora says

      Jul 23, 2022

      I’m so glad!

      Reply
  15. Stacey Sickinger says

    Jun 18, 2020

    5 stars
    Great over almond crusted halibut

    Reply
  16. Kathy Colwell says

    May 10, 2020

    Ate this on Mexican food night with chips as an appetizer and then ate it over fresh grilled redfish in the half shell the next night. It was so easy and so very tasty. I added a little bit of chopped spicy peppers (Tabasco peppers from our garden) for a little kick.

    Reply
    • Nora Rusev says

      May 12, 2020

      Your serving suggestions sound delicious, Kathy. Thanks for the inspiration!

      Reply

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Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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