My favorite way to elevate pineapple salsa starts by caramelizing fresh pineapple, which brings out all their natural sweet flavors. It adds depth and a little bit of smokiness.
Mixed with red bell peppers, cilantro, jalapeños, and plenty of lime juice, this pineapple salsa comes together quickly into the perfect balance of sweet, heat and crunch.
Quick Look: Pineapple Salsa
- Prep Time: 10 minutes, Cook Time: 5 minutes
- Total Time: 15 minutes
- Method: Caramelizing on pan, then combine
- Main Ingredients: Fresh pineapple, brown sugar, bell pepper, cilantro, onions, fresh limes
- Flavor Profile: Fresh, tropical, citrusy, sweet, smoky
- Ideal for: As a topping for anything or a dip with tortilla chips
Jump to:
How to Pick a Ripe, Sweet Pineapple
Look for one that has a golden yellow color, especially near the base, feels heavy for its size, and gives off a sweet, fruity aroma. The leaves should look mostly green, and it should have a slight give when gently squeezed.
If you can’t find a perfectly ripe pineapple, just let it sit on your counter for a few days. If you’re short on time, you can also use canned, but I really think fresh makes the best pineapple salsa! Don’t use frozen (too soggy).
Ingredient Notes
- Pineapple: I use half of a fresh pineapple, cut into ½ inch rings to create flat surfaces for the quick sear.
- Brown sugar: Just a light sprinkle helps with caramelization and a golden color.
- Red bell peppers and red onions for the perfect crunch along with some natural sweetness.
- Fresh cilantro: A must, in my opinion. Use the freshest you can find and avoid wilted ones.
- Fresh lime juice: For that fresh acidity that makes all the flavors pop.
- Jalapeños: If you don’t like spicy, omit it. Another way to lessen the spice level is to remove the seeds.
- Olive oil, salt and black pepper
Quantities are listed in the recipe card down below.
Substitutions and Variations
- Add Tajin or a chili lime seasoning for even more flavor!
- If using canned pineapple, pat it very dry first since it’s packed in syrup usually.
- Turn it into a scoopable dip! Give the finished pineapple salsa a few quick pulses in the food processor to make it more like a dip salsa with corn tortilla chops.
- How to lessen strong onion flavors: Soak the diced onions in cold water for 30 minutes prior.
- Sugar: You can use granulated sugar, but it will have more of a crystalized crust.
How to Make Pineapple Salsa
- Prep. Slice off the thick skin of the pineapple, then cut into ½-inch thick rings, removing the core. Brush the pineapple rings with olive oil on both sides, then sprinkle a layer of brown sugar on top on both sides.
- Caramelize. Over medium-high heat, cook them in a large skillet or grill pan to caramelize both sides. Let them sear undisturbed on each side to get a nice color. Remove from the pan, then dice.
- Combine. In a serving bowl, combine the pineapple with red bell peppers, onions, cilantro, and jalapeños.
- Season and finish. Squeeze in lime juice and toss to combine. Season with salt and pepper to taste, and adjust as needed.
- Serve your salsa while it’s slightly warm, or refrigerate before serving if you’d like.
Favorite Add-ins
You can customize your salsa by adding a few extra ingredients to make it brighter or heartier. Here are a few of my favorite variations:
- Mango! Just like my Mango Shrimp Salad, add in chunks of diced mangoes to create an even sweeter salsa.
- Corn! Grilled corn kernels can elevate the smoky-sweet flavor even more similar to my Avocado Corn Salad!
- Avocado, black beans (canned, drained)
Tips for Success
- Remove the pineapple core. The core is woody and not great for eating. Remove it with a pineapple corer or a small round cookie cutter. If you don’t have one, simply cut around the core when dicing.
- Pat the pineapple dry with a paper towel before grilling to help it caramelize instead of steam.
- Don’t overcook the pineapple. You want it to be a little charred outside, while still tender and a little cool inside.
- Dice ingredients evenly. Try to keep the pineapple, peppers, onion and jalapeno the same size for the best texture.
Make Ahead Tips
You can prepare this salsa up to 24 hours in advance. Store in an airtight container in the fridge. For the freshest texture, add the lime juice when ready to serve. Serve cold or at room temperature.
What to Serve with Pineapple Salsa
- Corn tortilla chips: Serve it as a dip with crispy tortilla chips for an easy appetizer.
- Over my Slow Cooker Pulled Pineapple Chicken or Slow Cooker Pulled Pork. It’s really, really good!
- Makes a great fruity topping for Grilled Pork Chops or a simple pan-seared chicken.
- Great over marinated grilled shrimp skewers.
- Tacos toppings! Spoon it over my Baja Fish Tacos or these Slow Cooker Tacos Al Pastor for a fresh, fruity contrast.
- Salads: Our pineapple salsa goes really well with my Grilled Shrimp Salad or BBQ Chicken Salad.
Recipe FAQs
Can I grill the pineapple on my outdoor grill?
Yes, absolutely!
Can I make this pineapple salsa without caramelizing it?
Yes, that’s totally fine. While I really think caramelizing the pineapple brings out great flavor, this salsa is great with freshly diced pineapple too.
More Recipes with Pineapple
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Pineapple Salsa
This quick pineapple salsa is made with caramelized fresh pineapple and brown sugar for a smoky depth, balanced with crisp bell peppers, jalapeños, and fresh lime juice. This recipe makes about 3 cups.
Servings 8 people
Calories 61kcal
Ingredients
- ½ of a fresh ripe pineapple
- 1 tablespoon brown sugar - plus more as needed, for sprinkling
- Olive oil - for brushing
- 1 red bell pepper, diced - seeds removed
- ¼ cup finely diced red onion
- ¼ cup fresh cilantro, finely chopped
- 1 jalapeño, finely diced - seeds removed
- 1-2 limes, juiced
- Salt and pepper - to taste
Instructions
- Slice the pineapple: Slice off the thick skin of the pineapple, then cut into ½-inch thick rings, removing the core. I use a small round cookie cutter, you can remove it later when dicing it too.
- Caramelize pineapple: Brush the pineapple with olive oil then sprinkle brown sugar, on both sides. Over medium-high or high heat, sear in a large skillet or grill pan to caramelize, undisturbed per side to get a nice char. Remove from the pan, then dice. Tip: Don't overcook, using high heat will get you a nice caramelization on the outside quicker without over-cooking the center.
- Combine ingredients: In a serving bowl, combine the diced pineapples, red bell pepper, red onions, cilantro, and jalapeño.
- Season and finish: Squeeze in the juice of 1-2 limes, to taste, and toss to combine evenly. Season with salt and pepper to taste. Serve warm or cold. Enjoy!
Notes
- Pat dry pineapple with a paper towel before cooking to ensure proper caramelization instead of steaming.
- Sear undisturbed over medium-high or high heat. That way, the exterior will caramelize faster without overcooking the center
- If you’d like, remove jalapeño seeds to lower the heat level.
- Optional: Soak diced onions in cold water for 30 minutes to make the onions less strong.
- Make ahead: Prepare up to 24 hours in advance and store in an airtight container in the fridge. Hold the lime juice until just before serving to maintain the crispest texture.
- Do not freeze.
- Make a dip! Pulse the finished pineapple salsa in a food processor to turn it into a scoopable dip to serve with tortilla chips.
- Pineapple: Fresh is ideal, but canned works if patted very dry. Avoid frozen.
- Substitute brown sugar with granulated sugar, but you’ll have more of a crystallized crust.
- Seasoning: Sprinkle with Tajin or chili lime seasoning for extra flavor.
- Add-ins: Mix in diced mango, grilled corn, avocado, canned black beans.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Serving: 0.3cup | Calories: 61kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 126mg | Fiber: 2g | Sugar: 8g | Vitamin A: 560IU | Vitamin C: 54mg | Calcium: 17mg | Iron: 0.4mg
Tried this Recipe? Tag me on Instagram!Mention @CookingForMySoul or tag #cookingformysoul. Or leave me comment below!
Leave a Reply