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Tortilla chips on the side of a small crock of pineapple salsa.

Pineapple Salsa

Pineapple Salsa is a fun, fresh, colorful condiment or appetizer that’s not only healthy but absolutely delicious! Serve as a dip with chips or on top of recipes like our Hawaiian Pork Tenderloin.

Yield: 8 servings 1x
Prep: 30 minutesCook: 0 minutesTotal: 30 minutes


  • 1 medium fresh pineapple, cored and finely diced (about 3 cups)
  • 1 red bell pepper, finely diced (about 1 cup)
  • 1 medium to large jalapeno, seeded, deveined, and minced (about 3 tablespoons)
  • 1/2 cup thinly sliced green onions
  • 1/4 cup finely chopped cilantro (sub: fresh parsley)
  • Juice of 2 limes (about 4 tablespoons)
  • 1/4 teaspoon salt, plus more to taste
  • Sriracha sauce or cayenne pepper, to taste
  • Optional: 1-2 ripe avocados, chopped

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Combine all the ingredients in a bowl. Let it sit in the fridge for about 30 minutes before serving so the flavors start to combine. 


  • Using fresh, ripe pineapple is the key to this recipe. We strongly urge you not to use canned or frozen pineapple.
  • This salsa is best served fresh but keeps well in the fridge for 3-5 days (if you omit the avocado).
  • Sharpen Your Knife: You’d be amazed at the difference between chopping with a freshly sharpened knife vs. a dull one. Since this recipe requires a lot of chopping, taking the extra minute to sharpen your knife will really pay off. Find my favorite (cheap) knife sharpener in our store.
  • Bite-Sized Pieces: It’s imperative that you chop the ingredients finely into bite-sized pieces. You want to be able to get a little of everything in one bite, so a small dice on the pineapple and bell pepper and a fine mince on the jalapeno is best.
  • Pick a Ripe Pineapple: This will make or break this salsa. To find the perfect pineapple, use these clues:
    • Pick one that’s mostly yellow, not too green or brown.
    • Sniff the bottom of the pineapple. It should smell sweet.
    • It should be firm but a little soft when you press it.
    • Look for green leaves at the top, not brown ones.
    • It should feel heavy for its size.
© Author: Polly Conner
Cuisine: Mexican Method: No cook