Pineapple Salsa
Ingredients
- 4 cups pineapple – small dice (~1 medium pineapple)
- 1/2 cup red onion – finely chopped (~0.5 medium red onions)
- 1 each jalapeño – seeded and finely chopped
- 1/4 cup cilantro – finely chopped
- 3 tbsp lime juice – freshly squeezed
- 3/4 tsp kosher salt
- tortilla chips – for serving
Instructions
1. Peel and core the pineapple, then small-dice enough to measure 4 cups.
2. Finely chop the red onion.
3. Seed and finely chop the jalapeño.
4. Finely chop the cilantro.
5. In a medium bowl, combine all prepared ingredients with the lime juice and kosher salt; toss until evenly coated.
6. Let the salsa stand 10–15 minutes to meld; it should look glossy and release a little juice.
7. Taste and adjust lime or salt if needed, then serve with tortilla chips.
Pineapple salsa is a fresh, bright condiment that balances juicy sweetness with citrusy tang and a gentle heat. The crisp bite of red onion and the herbal lift of cilantro create layers of texture, while lime ties everything together with a clean, zesty finish. It’s exceptionally versatile—equally at home with tortilla chips, spooned over grilled fish or chicken, or tucked into tacos for a burst of tropical freshness.
Salsas are a cornerstone of Mexican cooking, traditionally ranging from roasted red salsas to tomatillo-based verdes and countless regional variations. Fruit salsas appear in coastal and tropical areas where produce like pineapple and mango are abundant, and they’ve been embraced more widely as Mexican flavors mingled with global and modern restaurant cooking. Pineapple’s long connection to dishes like al pastor made it a natural fit, and the fruit-forward salsa version grew popular across North America in the late 20th century as a lively pairing for grilled and spiced foods.