Pineapple Salsa

by Shawnda on March 9, 2011

in Appetizers,Cinco de Mayo,Fruit,Mexican & TexMex

Pineapple Salsa

One of my favorite fixin’s to serve on taco night is Pineapple Salsa. While you’re flipping through the menu at Cafe Red Onion, they bring out bowls of red salsa and pineapple salsa and a basket of tortilla chips. One bite of the pineapple salsa and I was hooked.

It’s sweet. It’s hot (or at least can be, if you get the right jalapeno). And incredibly addicting. It has almost a crushed pineapple texture so it’s perfect for dipping chips or spooning over tacos.

Fresh pineapple is a must. My first attempt to make the salsa at home with canned pineapple ended in serious disappointment many years ago. The canned stuff just doesn’t do the job in this recipe.

Pineapple Salsa

Fresh pineapple is the star in this sweet & spicy cold salsa.


  • 2 cups chopped fresh pineapple (1/4-inch dice)
  • juice of 1 lime
  • 1/3 cup chopped red onion
  • 1 handful cilantro, chopped
  • 1 jalapeno, chopped
  • Salt


  1. Place all ingredients in a food processor and pulse 2 or 3 times. This will give you the crushed pineapple texture. For a chunkier salsa, stir all ingredients together and salt to taste.
  2. Chill in the fridge until ready to serve.


    Yields: ~2 cups

    Source: Confections of a Foodie Bride

    Estimated time: 10 minutes

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