Fresh Pineapple Salsa – Your New Favorite Summer Snack

The Ultimate Sweet-and-Spicy Appetizer That’ll Steal the Show at Any Party

Chips and salsa might be the unofficial MVP of snacks, but when pineapple enters the scene? Game over.

Bright, bold, and brimming with tropical flair.

This Pineapple Salsa with is bright, bold, and brimming with tropical flair. Sweet chunks of pineapple mix with crunchy red bell pepper, zesty red onion, and a kick of fresh jalapeño. Add a splash of lime, a sprinkle of salt, and suddenly—your tortilla chips are diving into something unforgettable.

It's naturally gluten-free, totally vegan,

This recipe is more than just a dip. It’s a party in a bowl. Whether you're hosting a summer BBQ, planning a casual taco night, or need a fresh appetizer to wow your guests, this salsa delivers. Plus, it's naturally gluten-free, totally vegan, and made with simple, fresh ingredients you probably already have.

One bite, and you’ll understand why this is a must-have

And let’s not overlook the pairing here—tortilla chips. The saltiness and crunch are the perfect match for the juicy sweetness and acidity of the salsa. One bite, and you’ll understand why this is a must-have for any gathering, big or small.

So, grab your ripest pineapple, a handful of chips, and let’s turn your snack game into something crave-worthy.

📋 RECIPE AT-A-GLANCE

Detail	Time / Yield
Prep Time	10 minutes
Cook Time	None
Total Time	10 minutes
Yield	4–6 servings (as a dip or topping)

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🥭 Ingredients for Pineapple Salsa

• 1½ cups fresh pineapple, diced into ¼-inch pieces
• ½ cup red bell pepper, finely diced
• ¼ cup red onion, finely chopped
• 1 medium jalapeño, seeds removed and minced (or leave seeds for more heat)
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime (about 2 tablespoons)
• ½ teaspoon kosher salt
• Optional: 1 teaspoon honey (for extra tart pineapple)

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🔪 Step-by-Step Instructions

Step 1: Prepare the pineapple

Cut off the top, bottom, and skin of the pineapple. Slice it into quarters lengthwise and remove the tough core. Dice the pineapple flesh into small, even ¼-inch chunks. You’ll need about 1½ cups total.

Tip: If using canned pineapple, drain well and pat dry with a paper towel to avoid extra moisture in the salsa.

Step 2: Dice the red bell pepper

Remove the stem and seeds from the red bell pepper. Slice it into thin strips, then dice finely. You want pieces about the same size as the pineapple so the salsa is easy to scoop.

Step 3: Chop the red onion

Peel the onion and finely dice ¼ cup worth. If you prefer a milder onion flavor, soak the chopped pieces in cold water for 10 minutes, then drain and pat dry before adding.

Step 4: Mince the jalapeño

Trim off the stem, slice the jalapeño in half lengthwise, and scrape out the seeds and membrane (unless you like it spicy!). Mince the pepper as finely as possible.

Step 5: Chop the cilantro

Rinse a small bunch of fresh cilantro, pat dry, and finely chop just the leaves to measure about ¼ cup. Discard thick stems.

Step 6: Combine and mix

In a medium mixing bowl, combine the pineapple, red bell pepper, red onion, jalapeño, and cilantro. Squeeze the juice of one lime directly over the top and add the salt. If your pineapple is very tart, stir in a teaspoon of honey for balance.

Step 7: Chill and serve

Cover the bowl with plastic wrap or place in an airtight container. Refrigerate the salsa for 15–30 minutes to allow the flavors to develop and meld together.

Before serving, give it a good stir. Serve chilled with a big bowl of tortilla chips, or pile high over warm nachos loaded with melted cheese.

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🌮 What to Serve with Pineapple Salsa

• Tortilla chips – the perfect scoopable vessel for parties or snacking
• Loaded nachos – spoon it over melted cheese, black beans, and guac
• Grilled meats – especially chicken, shrimp, or fish
• Quesadillas and tacos – adds fresh crunch and brightness
• Veggie bowls or salads – works as a fresh topping for grain bowls

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🔄 Variations and Swaps

• Add avocado – stir in diced avocado just before serving for creaminess
• Swap fruit – sub in half mango or papaya for a tropical twist
• Extra heat – use serrano or habanero for more kick
• Add corn – ½ cup of grilled or canned corn gives it a smoky sweetness
• Roasted red pepper – for deeper flavor and color contrast

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🧠 Pro Tips for Success

• Dice everything small and even – makes the salsa easier to scoop and more balanced in flavor
• Use ripe pineapple – golden, fragrant, and slightly soft = perfect
• Fresh lime juice is essential – bottled won't deliver the same pop
• Let it rest – chilling for at least 15 minutes makes a big difference in taste
• Pair with thick chips – avoid thin chips that break under chunky salsa

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🧊 Storage Notes

• Store leftovers in an airtight container in the fridge for up to 3 days
• Stir well before serving again
• Do not freeze – the texture of the fresh produce will become watery and mushy

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❓ Frequently Asked Questions

Can I use canned pineapple?

Yes, but choose pineapple packed in 100% juice—not syrup. Drain well and pat dry to prevent a watery salsa.

Is this salsa spicy?

Mild to medium, depending on your jalapeño. Leave seeds in for more heat or add a second pepper if you like it hotter.

Can I make this ahead of time?

Absolutely! You can prep it a few hours in advance. For best flavor, add cilantro just before serving.

What chips go best with this salsa?

Thick-cut tortilla chips, scoops, or restaurant-style chips work best to handle the chunky texture.

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Pineapple & Cucumber Salsa with Jalapeño & Red Onion > This vibrant mix offers a refreshing twist with sweet, spicy, & tangy flavors.

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