Pineapple Salsa

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Pineapple salsa is incredibly flavorful; it is both sweet and savory, bursting with fresh ingredients. The fresh pineapple is sweet with some tartness, the jalapeno adds a bit of heat and the shallot and fresh herbs transforms the fruity tropical to something savory. It is wonderful served with pork tenderloin, grilled fish or poultry. 


  • 1 pineapple, chopped (about 5 1/2 cups of chopped pineapple)
  • 23 Tablespoons oil, for grilling pineapple (optional) (you can drizzle some in to the salsa as part of the dressing too)
  • 1 small jalapeno, finely chopped (remove seeds if you want the salsa to be more mild, add the seeds if you want more heat, use a larger jalapeno or 2 smaller jalapenos if you want more heat)
  • 1 small shallot, minced (red or white onion can be used instead)
  • salt and pepper, to taste
  • 12 Tablespoons parsley or cilantro, minced
  • 12 Tablespoons green onions, thinly sliced
  • 1 Tablespoon honey or maple syrup (I use it for flavor, not sweetness, so you can omit it if your pineapple is really sweet)
  • 1/2 Tablespoon rice vinegar or 1 Tablespoon lime juice


  1. Chop the pineapple, mince the shallot and jalapeno.  Finely chop the cilantro and green onions. Place them into a medium bowl. Mix to combine.
  2. Add the honey and rice vinegar or lime juice. Season to taste with salt and pepper. Drizzle in a bit of olive oil, if using.
  3. Store the pineapple salsa in the refrigerator for about 5 days. Serve with tortilla chips or added to an entree, such as glazed pork tenderloin, grilled fish or chicken.


If you are serving the pineapple salsa with something grilled, grilling the pineapple is another great option. Grilling the pineapple will intensify its flavor and bring out its sweetness.

Slice the pineapple, brush it with oil, season with salt and pepper, and grill until brown on both sides, 5-7 minutes. Cool and chop, then continue with the rest of the recipe.

Keywords: pineapple salsa, tropical salsa, fresh pineapple salsa