Easy Fresh Pineapple Salsa Recipe with Jalapeño

Bright, fresh, and perfect for summer, this Mexican-inspired fresh pineapple salsa recipe with jalapeño and cilantro adds a sweet and spicy kick to fish, shrimp, pork, chicken, tacos, and more!

What is pineapple salsa?

Pineapple salsa is a refreshing spin on traditional Mexican salsa, where pineapple replaces tomatoes for a sweeter, brighter flavor that adds a unique touch to a variety of dishes.

Not sure how you feel about fruit in salsa? I get it—pineapple in something savory might sound a little weird at first (if that's you, you might prefer my Chunky Instant Pot Salsa—it's tomato-based and seriously delicious). I used to feel the same way. But after giving salsa with pineapple a fair shot, I realized sweet and savory can absolutely work together—and wow, does it ever!

When served with something like my Air Fryer Shrimp Taco Bowls topped in Homemade Chipotle Mayo, this fresh pineapple salsa recipe with jalapeño creates the perfect balance of sweet and savory with tangy, refreshing flavor that complements the shrimp so well. It would also go well with grilled pork chops, carnitas, jerk chicken, fish (like salmon or mahi mahi), ham, and more. The possibilities of pineapple salsa are endless!

Equipment Needed

The equipment you'll need to make this easy fresh jalapeño pineapple salsa recipe include:

• Sharp chopping knife and cutting board – for chopping the produce.
• Sharp paring knife and gloves (optional) – for prepping the jalapeño. As its juice is a skin irritant, I like to wear a glove on the hand touching the jalapeño.
• Citrus juicer – for juicing the lime.
• Large bowl – for mixing everything together. These Pyrex mixing bowls with lids make mixing and storing this salsa so easy! I use them for so many recipes!
• Fine mesh sieve – for draining the produce as it can get watery after it's chopped.
• Stirring spoon – for stirring the salsa.
• Food processor (optional) – while a food processor makes this recipe quick and easy to make, it won't look nearly as pretty as the salsa in the photos, which is hand-chopped.

Ingredients Overview

Use these simple ingredients to make this fresh salsa with pineapple:

• Pineapple – My preference is fresh pineapple for this recipe as it has more vibrant flavor and color, but it's definitely more time consuming to prep than using canned pineapple. If using the latter and for clean eating (Paleo and Whole30), make sure it's canned in 100% pineapple juice with no added sugar and it's thoroughly drained. You may also want to dry the canned pineapple with paper towels after draining.
• Onion – I prefer to use the dark green tops of green onion as they're low FODMAP and softer in taste, but you can also use the same amount of red onion, which is way prettier and has a sharper onion flavor.
• Jalapeño – I remove the seeds and ribs (the white inner membranes) to keep the salsa mild. If you prefer a spicier salsa and can tolerate the heat, feel free to leave some or all of them in.
• Cilantro – Using cilantro gives it classic Mexican flavors. Can't stand cilantro? Use fresh parsley or basil instead.
• Lime juice – Ties everything together with fresh, refreshing flavor.
• Seasonings – Simply seasoned with sea salt and pepper. That's it!

Ingredient quantities can be found in the recipe card below.

How to Make Fresh Pineapple Salsa

If you have time and patience, chopping the produce by hand makes it as pretty as in these photos. When chopped in a food processor, your pineapple salsa won't look quite as photogenic as the hand-chopped version, but it'll still taste amazing—and you'll save serious prep time. Here's how to do both:

Prepping Methods:

1. If chopping by hand:
   • Prep ingredients – Start by prepping the ingredients as listed in the recipe card below. Then toss the chopped pineapple, green (or red) onion, jalapeño, and cilantro into a large bowl and give it a stir.
2. If using a food processor:
   • Prep ingredients – Peel and core your fresh pineapple (or pop open the canned pineapple), and chop it into big chunks. Remove the ribs and seeds from the jalapeño. Trim those green onion tops (or chop red onion if using), and pluck the cilantro leaves from the stems.
   • Pulse to chop – Add everything to the food processor bowl—pineapple, jalapeño, cilantro, and onion. Pulse until the mixture is finely chopped and salsa-ready. Stop before it turns to mush; we're going for scoopable, not drinkable.

Finishing Steps (For Both Methods):

3. Drain if needed – If your salsa's swimming in juice, pour it into a fine mesh sieve and let the excess liquid drain off. No one wants soggy tacos.
4. Add the flavor – Scoop the mixture back into a bowl and stir in the lime juice, salt, and pepper. Give it a taste—you want a balance of sweet, spicy, tangy, and fresh. Adjust the seasoning and lime juice if needed.
5. Chill (optional but totally worth it) – Let your salsa rest in the fridge for 30 minutes before serving to help the flavors meld. Trust me, it's better this way.

Serving Ideas

Whether you're serving fish, pork, chicken, or even ham, this pineapple jalapeño salsa brings a fresh, sweet-and-spicy kick to the table. It's especially tasty on my Shrimp Taco Bowls with Homemade Chipotle Mayo or spooned over my Simple Air Fryer Fish Tacos or Instant Pot Carnitas. Keep this recipe in your back pocket for summer and grill season!

Storage Tips

This pineapple salsa recipe is best the day it's served. If you want to store leftovers, keep them in an airtight container in the refrigerator for up to 3-4 days.

Frequently Asked Questions