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This bright and refreshing pineapple salsa is my absolute go-to when I need something quick yet crowd-pleasing for a summer party. It doubles as a fresh dip for tortilla chips or a sweet-tangy topper for anything grilled. I love how easily it comes together and the way every bite brings a bit of sunshine to your table.
I started making this one summer when my kids got hooked on pineapple at the farmer’s market. Now it is always on our cookout menu and disappears in a flash every single time.
Ingredients
- Chopped pineapple: brings natural sweetness and juicy texture. Choosing a ripe pineapple that smells fragrant at the stem end gives the best flavor
- Red bell pepper: adds crunch and a little bit of sweetness with loads of color. Pick one that feels firm and heavy for its size
- Green bell pepper: offers mild bitterness which rounds out all the sweet notes. You want it crisp and shiny with no wrinkles
- Red onion: gives a touch of bite and vibrant color. I go for one with bright purple-red skin and a tight bulb
- Cilantro: brings that fresh herbal zing that makes salsa taste lively. The leaves should look perky and green with no wilting
- Fresh lime juice: is essential for bright acidity and keeping the pineapple looking fresh. Feel for limes that feel heavy and roll out easily when pressed
- Olive oil: offers subtle richness and brings the dressing together. Use your favorite extra virgin for the loveliest flavor
- Honey: is the trick to mellow out the tang and tie the whole thing together. I like to use a runny kind that blends in quickly
- Ground cumin: gives an earthy warmth in the background. Fresh, fragrant spice makes a big difference here
- Salt: pulls all the flavors into focus. Use a fine sea salt or kosher salt for easy mixing
Step-by-Step Instructions
- Chop the Produce:
- Start by peeling and chopping the pineapple into bite-size pieces. Dice both peppers and finely chop the red onion and cilantro. I find a chunky style works great for topping fish or chicken while a finer dice is perfect for scooping with chips.
- Make the Dressing:
- In a small bowl whisk together the lime juice olive oil honey ground cumin and salt. Mix until everything is silky and well combined. I like to give it a little taste test and adjust with a splash more lime or pinch of salt as needed.
- Combine and Toss:
- Add the chopped pineapple red and green pepper red onion and cilantro to a large bowl. Pour the dressing over the top. Gently toss everything together so the dressing coats every piece but do not overmix or the pineapple will release too much juice.
- Chill and Serve:
- Cover the bowl and pop it in the fridge for at least fifteen minutes or up to twenty four hours if prepping ahead. Letting it chill brings all the flavors together. When ready to serve give the salsa one last toss and enjoy straight from the bowl.
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Every time I make this I think of my youngest dancing around the kitchen hoping to sneak a few pineapple chunks before the salsa is mixed. If I had to pick just one favorite part it would be the burst of flavor from cilantro and lime every single time.
Storage Tips
Cover leftover salsa tightly and keep in the fridge. It tastes bright for up to twenty four hours but the pineapple can soften and release liquid the longer it sits. I recommend draining off any excess moisture before serving leftovers for best texture. Avoid freezing as the fresh produce loses its crunch after thawing.
Ingredient Substitutions
No fresh pineapple on hand Use canned pineapple in juice and drain well. If cilantro tastes too strong for you swap in chopped flat leaf parsley for a milder note. Not a fan of green pepper Simply use more red bell pepper or add diced green onion for a sharp kick instead. If you want to make this vegan replace honey with agave or maple syrup.
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Serving Suggestions
Spoon the salsa over grilled chicken tacos or salmon for an instant upgrade. It also shines on top of black beans and rice or as a topping for a green salad. When hosting friends I serve it chilled with tortilla chips and wedges of extra lime on the side for squeezing.
Small Bit of Cultural Context
Pineapple salsa draws on classic Mexican fruit salsas that celebrate the balance of sweet heat and acidity. Its approachable flavors make it easy to pair with a wide range of foods and it captures the spirit of summertime gatherings.
Recipe FAQs
- → Can I use canned pineapple instead of fresh?
Yes, canned pineapple packed in juice works well. Drain before dicing for best texture.
- → How long will the salsa keep in the fridge?
You can refrigerate it for up to 24 hours. Lime juice helps maintain freshness and color.
- → What can I substitute for cilantro?
Chopped parsley is a great alternative if you prefer a milder herb flavor.
- → Is it possible to make this salsa spicy?
Add chopped, de-seeded jalapeños or chilies for a gentle kick of heat, adjusted to taste.
- → Can I omit the honey?
The honey balances acidity and enhances sweetness but can be left out or replaced with agave if desired.
- → Should the ingredients be finely diced or left chunky?
Dice small for dips and keep chunky for a side salad or topping. Customize according to use.