Homemade pineapple jalapeno salsa is full of sweet, spicy summer flavor.
Tangy pineapple meets spicy jalapeno, sweet onion, and juicy tomatoes tossed in cilantro, lime juice, and cumin for this pineapple salsa recipe you’ll make all summer long.
Holly’s Highlights on Sweet Heat
- Flavor: Full of sweet and spicy flavors, you’ll want to eat this salsa all summer long.
- Difficulty: This easy recipe is ready in 20 minutes and only needs a little bit of chopping.
- Prep note: Make up to a day ahead, and the flavors will continue to blend.
- Recommended tools: A sturdy vegetable chopper is the perfect tool for getting uniform cuts for salsas and saves a ton of time.
- Budget tip: Corn, sliced black olives, and black beans will stretch the recipe further.
- Serving suggestions: Scoop it with chips or veggies, tuck some into a fish taco, or even on top of vanilla ice cream.
Sweet Heat Scoops
Pineapple: Fresh is best, but if canned pineapple is used, be sure to drain it thoroughly first.
Jalapeno: Use more or less depending on how spicy you want your salsa to be. If jalapenos are too hot, try poblano, Anaheim, or even plain bell peppers. Use a little taco seasoning for the Tex-Mex flavor without the heat of peppers if desired.
Vegetables: Tomatoes and onions are must-haves for salsa, but you can use chopped tomatillos, sundried tomatoes, white onions, or sliced green onions instead.
Salsa Switch Up: Swap out the pineapple for other fruits like peaches or mangoes, and create a new recipe every time.
How to Make Pineapple Jalapeno Salsa
- Add all ingredients to a bowl and stir to combine (full recipe below).
- Season to taste.
- Let it sit for 20 minutes before serving.
Salsa Smarts
- If using canned pineapple, save the juice to freeze in ice cubes for iced tea or to add to a pitcher of sangria.
- This salad looks and tastes best when a little bit of everything gets into every zesty scoop. Be sure to chop or dice the ingredients into evenly sized pieces.
Sweet Heat Encore
Keep extra pineapple jalapeno salsa in a covered container or mason jar with a tight-fitting lid in the refrigerator for up to 3 days. Before using, drain, stir, and add a splash of lime juice to freshen up the flavors.
Freezing isn’t recommended since the ingredients won’t be as firm once thawed. However, you can freeze leftovers and then puree them into a smooth salsa once thawed.
Dips for Days!
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Pineapple Jalapeno Salsa
Equipment
Ingredients
- 2 cups diced pineapple
- 1 cup diced fresh tomatoes
- 2 tablespoons jalapeno minced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon red onion diced
- ½ teaspoon cumin
- 1 tablespoon fresh lime juice
- salt and pepper to taste
Instructions
- In a medium bowl, add pineapple, tomatoes, jalapeno, cilantro, red onion, cumin, and lime juice, then stir to combine. Season with salt and pepper to taste.
- Let sit for 20 minutes before serving.
Notes
- Chop or dice ingredients to small and evenly sized pieces.
- Refrigerate leftovers in a covered container for up to 4 days. Freezing this salsa is not recommended.
- Give salsa a stir before serving and drain juice, if needed.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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