Jalapeno Pineapple Salsa is a sweet and spicy condiment that’s great on fish, tacos, or chicken. It’s can even be enjoyed with chips as an appetizer!
Our jalapeno pineapple salsa is full of fresh fruit flavor and comes together in about 15 to 20 minutes. It may not be the first thing you think of when you hear the word salsa, but it’s amazing on seafood and is great with tortilla chips. We love to serve it with blackened mahi mahi, oven baked mahi mahi, and baked chicken breasts.
Jalapeno Pineapple Salsa
This salsa recipe is very similar to our mango pineapple salsa recipe with a couple ingredient changes. The main difference are the jalapenos and the mangos. Jalapenos add a slight spiciness to this salsa that pairs well with the sweetness from the pineapple. The heat level can easily be adjusted to fit your tastes.
Make sure to cut the ingredients small and in similar sizes. It’s kind of like making pico de gallo. Not only does it help the ingredients to mix better, but it’s also easy to eat. If you’d like to skip cutting a whole pineapple, see if your supermarket has pre-cut pineapple slices or pieces. Those can also be cut down further into small cubes.
How to Make Pineapple Jalapeno Salsa:
- Core a whole pineapple, and cut away the spiny outer edges. Cut the pineapple into 1/4-inch chunks and place in a large bowl.
- Add chopped onion, jalapeno, fresh parsley, freshly squeezed lime juice, and salt. Toss to combine.
- Serve chilled!
Tips and Variations:
- Jalapenos: Add more jalapenos to give this salsa more heat. To amp up the spiciness even more, leave the seeds and membranes in when chopping the jalapenos.
- Bell Peppers: Toss in some red, orange, or yellow bell peppers for some added texture and sweetness.
- Fresh Herbs: Swap out the fresh parsley for cilantro, basil, or your other favorite fresh herbs.
- Onions: For a milder onion flavor, try green onions or sweet onions.
Can you use canned pineapple in jalapeno pineapple salsa?
Fresh is the best variety of pineapple to use for this recipe. It has the best texture and flavor without the added liquid and syrup of the canned variety.
How do you choose the best pineapple for salsa?
The pineapple shouldn’t be too soft; otherwise, it will be too mushy for the salsa. Choose a pineapple with green leaves, that’s firm to the touch, and smells slightly sweet when you smell the bottom.
Refrigerator: Jalapeno Pineapple Salsa should be refrigerated in an airtight container and leftovers discarded after 3 days.
Freezer: This salsa does not hold up well to freezing.
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- 1 whole pineapple rind and core removed
- 1 jalapeño pepper medium in size, finely diced (seeds and membranes removed)
- ¼ cup purple onion diced
- 2 tablespoons parsley fresh, finely chopped
- 1 tablespoon lime juice freshly squeezed
- ¼ teaspoon kosher salt
- Cut the pineapple into ¼ – inch thick pieces, and transfer to a large bowl.1 whole pineapple
- Add the jalapeno, onion, parsley, lime juice, and salt. Toss to combine.1 jalapeño pepper¼ cup purple onion2 tablespoons parsley1 tablespoon lime juice¼ teaspoon kosher salt
- Serve over fish, chicken, or with tortilla chips.
- See post for storage recommendations.