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Fresh and easy pineapple salsa adds the perfect balance of sweet and spicy to all your favorite Mexican meals! Loaded up with fresh pineapple, tart lime, spicy jalapeno and onion this salsa pairs perfectly with chicken and fish. Or serve up in a bowl with some tortilla chips for a summer time snack or appetizer.

Bowl of pineapple salsa served with tortilla chips and lime wedges.


This salsa is loaded up with fresh fruits, tomatillos, jalapeños, and cilantro. Which gives this salsa a refreshingly crisp flavoring.

This Pineapple Salsa pairs perfectly with grilled chicken such as our Pollo Asado. It’s also a nice complement to our Fried Fish Tacos, Grilled Fish Tacos, Shrimp Tacos, or Grilled Shrimp. Or you can serve this pineapple salsa with some homemade tortilla chips for a refreshing appetizer or snack with a frozen margarita.

Ingredients & Substitutions

Ingredients needed to make blended pineapple salsa laid out on counter.
  • Pineapple: Use fresh pineapple, not canned.
  • Tomatillos: These are Mexican green tomatoes that you find in the market with a paper husk on. Remove the husk and wash off the tomatillos to get rid of the stickiness. They have a tart, mild flavoring that is used for making green salsas.
  • Water: use as much as needed to thin out the salsa to get the desired consistency. The amount needed can vary based on how much juice is in the pineapple used.


 One of the best things about making your own homemade salsa is that you can customize the flavorings and the heat. You can always use a different pepper instead of jalapeno. Some other options would be a Serrano pepper or an Anaheim pepper. You may also opt to use less or more lime juice, salt, cilantro.

Find the complete recipe card below with measurements and full instructions.

How to make Pineapple Salsa

  1. Roast the pineapple, jalapeno, onion and tomatillos in the oven under the broiler. This softens up the tomatillos and jalapeno, and gives a lovely flavor to our pineapple salsa.
Sliced tomatillos, pineapple and jalapeño for making salsa. Then after roasting.
  1. Add all ingredients to a food processor or blender and blend until no large pieces remain. Add water as needed to get desired consistency.
Food processor with ingredients to make pineapple salsa before and after blending.


Store in a sealed container in the refrigerator for 3-4 days.

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Pineapple Salsa

5 from 8 votes
Prep: 5 minutes
Cook: 10 minutes
Servings: 8
Author: Serene
Pineapple Salsa. This blender salsa is loaded up with fresh pineapple, tomatillos, jalapeno, and cilantro. It’s bursting with a fresh, sweet and spicy flavor that is perfect when paired with chicken or fish.
Bowl of pineapple salsa served with tortilla chips and lime wedges.


  • 1 pound tomatillos husks removed and chopped into quarters
  • 1 jalapeno deseeded and membranes removed
  • 1 cup pineapple diced
  • 1/2 white onion roughly chopped
  • 1 (4.5 ounce) diced green chiles
  • ½ cup cilantro
  • juice from 1/2 a lime
  • ½ tsp salt
  • 1 cup water


  • Line a large baking sheet with foil. Spread the chopped tomatillos, jalapeno, pineapple, and onion on the baking sheet.
  • Place under the broiler and bake for about 10 minutes.
  • Remove from heat and allow to cool for a few minutes.
  • Add all ingredients to food processor and pulse for about 30 seconds until all ingredients are combined and no large chunks remain.
  • Store in a sealed container in the refrigerator. Serve cold. Can be stored for up to 2 weeks.


The water is to thin it out, use as much or as little as you need. Due to there not being ingredients that create a lot of juice such as regular salsa using red tomatoes, this recipe calls for water to thin it out. Once you blend the ingredients you will notice that the salsa is rather thick. Which makes it difficult to dip chips into. Add the water, as much as needed to get the consistency you prefer.


Serving: 1 | Calories: 51kcal | Carbohydrates: 11g | Protein: 1g | Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Recipe first published June 13, 2018. Updated June 1, 2022 and April 2, 2024.

Photography by the talented @ModernFarmhouseEats.

Welcome to my kitchen!

Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

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Recipe Rating


  1. This was SENSATIONAL! I did not add the water; was going to add some pineapple juice I had but after running it in the food processor, pulsing a little at a time, it was perfect without adding any more liquid. I had put in a good amount of lime juice. Used my homegrown tomatillos (I think I was blessed with hundreds of them this year!), homegrown peppers (also a great harvest this year, truly blessed) along with lime juice, cilantro and fresh pineapple.  It really is tasty!!! Thanks for a good recipe!

    1. Absolutely! The water is just to thin it out to get the right consistency. I think using either of those other options is great and will add a little more sweetness to the salsa!

    1. I have only made this with fresh pineapple. I’m not sure how canned pineapple would work since it has a bit of a different texture and sweetness to it. If you try, please let me know!

  2. My (adult)children say this is their new ‘favorite food’….so I made it for a community event and served it to about 200 people. Raves and requests for the recipe all around. It’s amazing – mild, slightly smoky very complicated taste in a simple and easy recipe. I did add up to 1/4 cup of sugar.

  3. I love this pineapple salsa. There’s a Mexican restaurant here in oklahoma that serves this and it was super yummy. Could never find the recipe. Till I found your web site. Thank you for sharing. Plus can I store this in a sealed tight jar in pantry? Thanks your fan ann cerrone