Easy Pineapple Salsa

This easy and fresh Pineapple Salsa recipe goes great with fish, chicken, tacos and tortilla chips and it a must at a summer BBQ! A zesty and light, chunky salsa that can liven up any meal without too many extra calories. It's colourful, a little sweet and a little spicy.

Pineapple salsa might sound a little bit crazy, but trust us on this. The sweetness of the pineapple combined with the chilli and chunky vegetables just works. You would use tomatoes usually, and they are a fruit too don't forget. It's a fantastic side dish at a BBQ and so easy to make, as you just mix it all up in a bowl.

Why should you try it?

Step by step

One: Using a large, sharp knife cut the pineapple in half, length ways. A good knife is important for this and we highly recommend the Robert Welch Chef's Knife^(aff).

What other ingredients to add

This recipe used bell peppers, red onion, tomatoes and jalapenos, which is pretty much a standard base for salsa. You could also add some corn, chopped cucumber or some diced courgette (zucchini). You could add some diced celery or even small florets of raw broccoli for a nice crunch. And of course, diced avocado always works well in a salsa,

Grilled pineapple salsa

To really bring out the sweetness of the pineapple, try grilling it before dicing it. Put the strips of pineapple under the grill (broiler) for 3 minutes each side. Or you can cook on a BBQ grill for 3 minutes each side. Once cooked, cut them in to chunks and mix with the other ingredients.

Canned or fresh pineapple?

We used fresh pineapple as it's really cheap in the summer and so juicy. However, in a pinch you could use canned pineapple. Use a can of pineapple chunks and follow the recipe as normal.

Health benefits of pineapple

Pineapples are a good source of fibre, vitamins A and C, as well as folic acid. Pineapple also contains bromelain which is known for its anti-inflammatory and anti-microbial effects.

An 80g portion of pineapple counts as one of your five-a-day.

What to serve it with

Tortilla Chip are a must! Just grab a chip, dive into the salsa and scoop a big pile! This salsa is a great accompaniment to many dishes. Serve it with any of your favourite Mexican dishes for a simple, fresh side dish. You could top grilled chicken or fish with it or put it on top of scrambled eggs for quick and tasty breakfast or lunch.

We love it with Fish Tacos, or any kind of burrito or quesadilla.

How to store

This salsa can be stored in the fridge in air-tight container for up to a week. If you want to freeze it, put it into an air-tight container and store in the freezer, where it will be good for up to one year. Defrost in the fridge and make sure it it fully defrosted before serving.

Other ways to use pineapple

We have lots of other pineapple recipes on the blog. Of course pineapple makes a perfect dessert - we have an amazing Honey Grilled Pineapple or we caramelise it and use it on top of our Coconut Rice Pudding. Pineapple also makes up part of our Immune Booster Juice. 

As well as desserts, like this salsa, pineapple works really well with savoury dishes. Why not put it on a pizza? (Controversial, I know!) Or use it in a sweet and sour dish, like our Sweet and Sour King Prawns.

Extra tips

• Swap the veg to things like corn, celery, courgette (zucchini) or avocado.
• Store in the fridge for a week or in the freezer for up to a year.
• This is really good with grilled pineapple.
• You can use canned pineapple instead of fresh.
• A good knife is important for this and we highly recommend the Robert Welch Chef's Knife^(aff).

More salsa recipes

If you’ve tried this pineapple salsa recipe, or any other recipe on the blog, then let us know how you got on in the comments below, we love hearing from you!
Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.

DON’T FORGET TO RATE THE RECIPE ↓

Recipe

Pineapple Salsa

What do you get when you cross salsa with a fruit salad? Grilled Pineapple Salsa! A zesty and fresh chunky salsa that can be added to so many different meals.

Low Fat

Vegan

5 from 58 votes

Pin Print

Course: Side Dish

Cuisine: Mexican

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 6 servings

Calories: 96kcal

Cook ModePrevent your screen from going dark

Ingredients

UK Metric Measures - US Customary Measures

• ▢ 1 pineapple halved, flesh removed and diced
• ▢ 1 red pepper diced
• ▢ 1 red onion diced
• ▢ 3 tomatoes diced
• ▢ 1 lime (juice only)
• ▢ 15 g coriander (cilantro) finely chopped
• ▢ 4 tablespoon pickled jalapeños
• ▢ 1 pinch sea salt and black pepper

Instructions

• Slice the pineapple in half length-ways and scoop out the flesh.
• Chop the pineapple into chunks and mix with the other ingredients.
• Fill the pineapple halves with the salsa and serve.

Notes

• Swap the veg to things like corn, celery, courgette (zucchini) or avocado.
• Store in the fridge for a week or in the freezer for up to a year.
• This is really good with grilled pineapple.
• You can use canned pineapple instead of fresh.
• A good knife is important for this and we highly recommend the Robert Welch Chef's Knife^(aff).

Nutritional Information

Serving: 1portion | Calories: 96kcal | Carbohydrates: 27g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 125mg | Potassium: 416mg | Fiber: 4g | Sugar: 18g | Vitamin A: 1503IU | Vitamin C: 112mg | Calcium: 35mg | Iron: 1mg

Have you tried this recipe?Mention @hungryhealthyhappy on Instagram and tag #hungryhealthyhappy!

DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.