Can I use canned pineapple?

We do not recommend using canned or frozen pineapple for this recipe. Fresh, ripe pineapple is the only way to go. However, feel free to buy the pre-sliced fresh pineapple from the deli area to save some time.

How long can it stay in the fridge?

Like most fresh salsa recipes, it will be good for 3-5 days in the fridge. That being said, Pineapple Salsa is best when served really fresh. It has the most texture and fresh flavor this way. Ideally, you'd prep it ahead a few hours in advance instead of days in advance.

Can I freeze pineapple salsa?

Don't try to freeze this one. Because of the high water content in the ingredients, the texture will end up mushy and watery on the other end of its freezer stay.

How do I pick a fresh pineapple?

According to Healthline , "A ripe pineapple should have a firm shell but be slightly soft with a bit of give when you squeeze it . Pineapples that are completely solid or hard when squeezed are unlikely to be fully ripe." We've also found that once they start to turn a little darker brown (and smell ripe when you sniff the bottom), they are just right!

The BEST Pineapple Salsa (6 Ingredients!)

Name: Pineapple Salsa
Prep time: 30 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 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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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

Scale:

Ingredients

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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Instructions

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.

Notes/Tips

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.

Cuisine: Mexican Method: No cook

Find it online: https://thrivinghomeblog.com/pineapple-salsa/