This Pineapple Salsa is balanced with sweet and tangy ingredients, and utterly delicious. The addition of this salsa on the table is sure to blow any standard taco night out of the water!
I’ve been making this pineapple salsa to go with our taco and fajita nights for quite some time now. It always ends up being the star of the show when guests come over! I can guarantee they’ll be leaving with the recipe by the end of the night, so, what am I waiting for? It’s time for you to have the recipe as well!
Easy Pineapple Salsa
I’ve always been sweet and savory’s number one fan. This contrast of flavor is the pinnacle of great cooking in my mind! I’ll cook up some of these tender pork carnitas, whip up my pineapple salsa, and that’s all I need. So simple, so delicious; nothing can beat it.
With only 5 ingredients required, this pineapple salsa is a must on a taco night! Piled high into a flour tortilla, and maybe a few tortilla chips on the plate to catch all the goodness that falls down, there you have it! My dream meal.
Ingredient Notes
- Pineapple – A fresh pineapple, core removed, or drained canned pineapple. You can also use canned pineapple, but nothing beats a fresh pineapple.
- Red onion – If you want a more mild onion flavor, white or green onion will be great.
- Cilantro – Freshly chopped. Use parsley if you don’t like cilantro.
- Pomegranate seeds – My secret ingredient! If you can’t find cups of pre-seeded pomegranate, check below to see my easy method.
- Lime juice – Freshly squeezed.
- Salt & pepper – Season to taste. Freshly cracked pepper will be best!
How To Make Pineapple Salsa
- Mix ingredients: Mix all the ingredients together in a bowl. Taste for seasoning.
- Rest: Let the salsa sit for 10 minutes to let the flavors marry before serving.
FAQs & Expert Tips
FAQs
Possibilities are endless. Try adding tomatoes, bell peppers, garlic, jalapeno peppers, avocado, beans, olives and spices such as chili powder or cumin.
– Slice the bottom and top off of the pineapple and stand it up straight.
– Using a large, sharp knife, carefully start at the top and slice down to the bottom of the pineapple, cutting off the skin. Move your knife with the curves of the pineapple.
– Once the skin is removed, start cutting ¼” thick slices off the side of the pineapple until you get to the core. Turn the pineapple and continue to slice off the sides. Discard the core.
– Chop the slices into ¼” cubes.
– Slice the pomegranate in half adjacent to the stem.
– Hold one half in your hand, seeds facing up, and use your hands to gently spread the pomegranate to loosen it up.
– Flip the pomegranate half over, with a bowl underneath, and hit the skin firmly with a wooden spoon. Hit all over the pomegranate until all the seeds have come out.
You can make the pineapple salsa a few hours before serving, just make sure to store it in the fridge, this will give the ingredients some time to blend together. You can leave it in the fridge overnight but just keep in mind that the next day the salsa won’t be as fresh looking.
Tips
- My biggest tip for making this salsa is to take your time with chopping. Make sure you get the pieces nice and finely diced to get a great marriage of flavor and to also make serving easier.
- Many people don’t like cilantro, so feel free to use parsley or even diced green bell peppers for a pop of color.
How To Serve
Now is your time to shine! This fantastic, colorful salsa deserves a beautiful spread. Here are my favorite recipes I always go to for making a fantastic Mexican inspired meal:
- Crockpot Pork Carnitas or Instant Pot Pork Carnitas
- Barbacoa
- Cheesy Beef Quesadillas
- Chicken Enchiladas
- Easy Chicken Fajitas
Leftovers
Transfer leftover pineapple salsa to an airtight container and store in the fridge for 1-2 days. Keep in mind some moisture will pull from the pineapple and pool in the container, it won’t look as fresh, but it will still taste delicious.
Freezing
I don’t recommend freezing your pineapple salsa. Once frozen and thawed, it will become very watery and the pineapple pieces will soften.
More Delicious Recipes To Try
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Pineapple Salsa
Ingredients
- 2-3 cups pineapple 1 whole medium pineapple, cored, diced small
- ½ cup red onion finely diced
- ⅓ cup cilantro freshly chopped
- ½ cup pomegranate seeds
- ¼ cup lime juice
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
Instructions
- Mix ingredients: Mix all the ingredients together in a bowl. Taste for seasoning.
- Rest: Let the salsa sit for 10 minutes to let the flavors marry before serving.
Recipe Notes
- My biggest tip for making this salsa is to take your time with chopping. Make sure you get the pieces nice and finely diced to get a great marriage of flavor and to also make serving easier.
- Many people don’t like cilantro, so feel free to use parsley or even diced green bell peppers for a pop of color.
- Transfer leftover pineapple salsa to an airtight container and store in the fridge for 1-2 days. Keep in mind some moisture will pull from the pineapple and pool in the container, it won’t look as fresh, but it will still taste delicious.
- I don’t recommend freezing your pineapple salsa. Once frozen and thawed, it will become very watery and the pineapple pieces will soften.
This salsa was so good with shrimp tacos!! I also tried it with tortilla chips and it was yummy. Will make this pineapple salsa again.
I couldn’t stop eating this salsa! It was that good.