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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.
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
- 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.
Variations
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
- 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.
- Add all ingredients to a food processor or blender and blend until no large pieces remain. Add water as needed to get desired consistency.
Storage
Store in a sealed container in the refrigerator for 3-4 days.
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Pineapple Salsa
Ingredients
- 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
Instructions
- 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.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe first published June 13, 2018. Updated June 1, 2022 and April 2, 2024.
Photography by the talented @ModernFarmhouseEats.
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!
What is one serving equal to?
Instead of water could you add pineapple juice or nectar?
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!
Perfect! Wouldn’t change a. single. thing.
Thanks for sharing your recipe!
Do you use fresh pineapple or can it be canned?
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!
Is it possible to can this recipe?
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.
I love this recipe! I made it and it was delicious!
I love this salsa thank u for sharing
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
Hi Ann! I’m so glad you like the recipe. And no, this salsa needs to be stored in the fridge to keep it fresh.