Pineapple Salsa – House of Yumm
Fresh and easy pineapple salsa adds the perfect balance of sweet and spicy to all your favorite Mexican meals! Loaded up with fresh pineapple, tart lime, spicy jalapeno and onion this salsa pairs perfectly with chicken and fish. Or serve up in a bowl with some tortilla chips for a summer time snack or appetizer.
This salsa is loaded up with fresh fruits, tomatillos, jalapeños, and cilantro. Which gives this salsa a refreshingly crisp flavoring.
This Pineapple Salsa pairs perfectly with grilled chicken such as our Pollo Asado. It’s also a nice complement to our Fried Fish Tacos, Grilled Fish Tacos, Shrimp Tacos, or Grilled Shrimp. Or you can serve this pineapple salsa with some homemade tortilla chips for a refreshing appetizer or snack with a frozen margarita.
Ingredients & Substitutions
- Pineapple: Use fresh pineapple, not canned.
- Tomatillos: These are Mexican green tomatoes that you find in the market with a paper husk on. Remove the husk and wash off the tomatillos to get rid of the stickiness. They have a tart, mild flavoring that is used for making green salsas.
- Water: use as much as needed to thin out the salsa to get the desired consistency. The amount needed can vary based on how much juice is in the pineapple used.
Variations
One of the best things about making your own homemade salsa is that you can customize the flavorings and the heat. You can always use a different pepper instead of jalapeno. Some other options would be a Serrano pepper or an Anaheim pepper. You may also opt to use less or more lime juice, salt, cilantro.
Find the complete recipe card below with measurements and full instructions.
How to make Pineapple Salsa
- Roast the pineapple, jalapeno, onion and tomatillos in the oven under the broiler. This softens up the tomatillos and jalapeno, and gives a lovely flavor to our pineapple salsa.
- Add all ingredients to a food processor or blender and blend until no large pieces remain. Add water as needed to get desired consistency.
Storage
Store in a sealed container in the refrigerator for 3-4 days.
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Line a large baking sheet with foil. Spread the chopped tomatillos, jalapeno, pineapple, and onion on the baking sheet.
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Place under the broiler and bake for about 10 minutes.
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Remove from heat and allow to cool for a few minutes.
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Add all ingredients to food processor and pulse for about 30 seconds until all ingredients are combined and no large chunks remain.
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Store in a sealed container in the refrigerator. Serve cold. Can be stored for up to 2 weeks.
The water is to thin it out, use as much or as little as you need. Due to there not being ingredients that create a lot of juice such as regular salsa using red tomatoes, this recipe calls for water to thin it out. Once you blend the ingredients you will notice that the salsa is rather thick. Which makes it difficult to dip chips into. Add the water, as much as needed to get the consistency you prefer.
Serving: 1 | Calories: 51kcal | Carbohydrates: 11g | Protein: 1g | Sugar: 6g
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe first published June 13, 2018. Updated June 1, 2022 and April 2, 2024.
Photography by the talented @ModernFarmhouseEats.
