Pineapple Salsa
This Pineapple Salsa is a celebration of vibrant flavors and contrasting textures—a fresh twist that brings tropical sweetness and gentle heat to any table.
Roasted tomatillos and jalapeño offer a smoky, tangy foundation, while juicy pineapple adds bursts of sweetness that brighten every bite. Blended with fragrant cilantro and a splash of lime, the salsa is both refreshing and complex, perfect for waking up your senses.
Whether you’re spooning it over grilled fish, tacos, or simply enjoying it with tortilla chips, this salsa is a lively companion for both sunny gatherings and cozy nights in.
Why People Will Love This Pineapple Salsa Recipe:
A harmonious balance of flavors: The sweetness of pineapple contrasts beautifully with the tartness of roasted tomatillos and the gentle heat from jalapeño, creating a salsa that excites every taste bud.
Vibrant and refreshing: Fresh cilantro and lime juice add a burst of brightness, making each bite lively and palate-cleansing.
Versatility: This salsa elevates a wide range of dishes, from grilled meats and seafood to tacos, burritos, and simple tortilla chips, making it a go-to condiment for any occasion.
A touch of the unexpected: Roasting the vegetables and pineapple unlocks subtle smoky notes and deepens their natural flavors, giving the salsa a layer of complexity that surprises and delights.
Visually stunning: The medley of green, yellow, and flecks of herbs creates an eye-catching salsa that brightens any spread and entices guests before they even take a bite.
Light and wholesome: Made with fresh produce and minimal added fat, this salsa is a healthy way to add big flavor without weighing down your meal.
Key Ingredients:
Tomatillos: Roasted until soft and slightly charred, tomatillos become tangy, smoky, and mellow—the backbone of the salsa’s complexity and brightness.
Jalapeño: When seeded and roasted, the jalapeño adds a subtle, controlled heat and a gentle earthiness that rounds out the other flavors.
Fresh Pineapple: Juicy, golden pineapple provides sweet tropical notes and a burst of freshness, creating a lively contrast to the salsa’s savory, roasted base.
White Onion: Roughly chopped and roasted alongside the other vegetables, the onion brings a mellow sweetness and helps tie the flavors together.
Cilantro: A generous handful of fresh cilantro lends a green, herbal aroma that infuses every bite with vibrancy and a hint of citrus.
Lime Juice: Just a squeeze of fresh lime elevates and unites all the ingredients, adding zest and sharpening the salsa’s flavors.
Diced Green Chiles: These add an extra layer of mild heat and a gentle smokiness, amplifying the salsa’s Southwest character.
Expert Tips:
Char deeply, but don’t burn: Let the tomatillos, jalapeño, and onion get well-roasted and caramelized under the broiler—dark blisters bring out deep smoky and sweet notes. Watch closely to avoid burning, which can add bitterness.
Use very ripe pineapple: The riper the pineapple, the juicier and sweeter your salsa will be. If possible, use fresh over canned for the brightest, freshest flavor.
Cool before blending: Allow the roasted ingredients to cool slightly before blending—this preserves their roasted character and prevents steam from thinning out the salsa too much.
Adjust the heat: If you love spice, leave some jalapeño seeds or add a second pepper. For a milder version, use just half a jalapeño or swap for a milder chili.
Pulse for texture: Blend in quick pulses to control the consistency—stop while the salsa is still a bit chunky for extra character and visual appeal.
Rest before serving: Let the finished salsa chill in the fridge for at least an hour before serving. This lets the flavors meld, the acidity mellow, and the salsa become even more vibrant.
Balance at the end: Always taste and adjust with a pinch more salt, a squeeze of lime, or extra cilantro before serving, so every batch is perfectly tuned to your liking.
Creative uses: Try this salsa as a topping for grilled fish, shrimp, or chicken, as a fresh taco filling, or even stirred into cooked rice or quinoa for a zesty side dish.
Pineapple Salsa
Ingredients
About 1 pound tomatillos (6–7 medium), husked and cut into quarters
1 jalapeño pepper, seeded and membranes removed
1 cup fresh pineapple, cut into small cubes
1/2 white onion, coarsely chopped
1 small can (4.5 oz) diced green chiles
1/2 cup loosely packed fresh cilantro leaves
Juice of half a lime (roughly 1 tablespoon)
1/2 teaspoon fine sea salt
Up to 1 cup water, added as needed to adjust salsa thickness
Instructions
Prepare for Roasting:
Preheat your broiler and line a large baking sheet with aluminum foil.
Arrange the Vegetables:
Evenly distribute the quartered tomatillos, deseeded jalapeno, diced pineapple, and chopped onion across the prepared baking sheet.
Broil Until Charred:
Place the baking sheet under the broiler and roast for about 10 minutes, or until the ingredients are softened and slightly charred at the edges.
Cool Slightly:
Remove the tray from the oven and allow the roasted ingredients to cool for a few minutes.
Blend the Salsa:
Transfer the cooled roasted mixture to a food processor. Add the canned green chiles, fresh cilantro, lime juice, salt, and half of the water.
Process to Desired Texture:
Pulse the mixture for about 30 seconds, or until smooth and no large pieces remain. Add more water, a little at a time, to reach your preferred salsa consistency.
Chill and Serve:
Pour the salsa into a jar or airtight container. Chill in the refrigerator until ready to serve. This salsa will keep fresh for up to 2 weeks.
Important Notes When Making Pineapple Salsa:
Roasting is key: The unique depth of this salsa comes from roasting the tomatillos, onion, jalapeño, and pineapple. This step develops sweetness and brings out smoky undertones you won’t get from raw ingredients.
Balance is everything: Taste the salsa after blending and before serving. Adjust the salt, lime juice, or cilantro as needed—sometimes a little more acidity or herbaceousness will bring all the flavors into perfect harmony.
Watch the water: Add water gradually while blending. The salsa should be thick enough to sit on a chip, but not so dense it loses its freshness—aim for a pourable, scoopable consistency.
Use fresh produce: For the most vibrant color and flavor, always use fresh pineapple and cilantro. Avoid canned pineapple if possible, as it tends to be too sweet and can dull the salsa.
Let it rest: Allow the salsa to chill for at least an hour before serving. This not only melds the flavors but also cools the heat from the jalapeño and balances the tartness of the tomatillos.
Storage and longevity: Store in an airtight jar or container in the fridge. The flavors intensify after a day, and the salsa keeps its freshness for up to two weeks, making it a great make-ahead option.
Versatile pairing: This salsa isn’t just for chips—it elevates tacos, grilled fish, roast chicken, or can even be spooned over grain bowls and salads for a lively, tangy kick.
How to Enjoy Pineapple Salsa After Cooking
Let it Chill:
After blending and adjusting the salsa to your liking, let it rest in the refrigerator for at least an hour. This time allows the flavors to fully develop and meld, ensuring each bite is balanced, cool, and refreshing.
Stir Before Serving:
Give the salsa a gentle stir before serving, as some of the juices may separate. This ensures an even mix of textures and flavors in every spoonful.
Pair with Crunch:
Serve Pineapple Salsa with crisp tortilla chips as a vibrant appetizer or snack. The juicy salsa contrasts beautifully with salty, crunchy chips.
Elevate Your Meals:
Spoon it over grilled fish, shrimp, or chicken for a burst of freshness and color. The sweet pineapple and tangy tomatillos make it a natural companion to smoky, charred meats.
Taco Topper:
Use the salsa as a topping for tacos, burritos, or tostadas. It adds a juicy, spicy, and tangy layer that lifts each bite.
Add to Bowls:
Swirl it into rice bowls, quinoa salads, or alongside roasted vegetables for a bright pop of flavor and moisture.
Garnish Creatively:
Sprinkle extra chopped cilantro, a squeeze of fresh lime, or a pinch of flaky sea salt on top just before serving for added aroma and visual appeal.
Entertain with Flair:
Serve the salsa in a vibrant bowl with pineapple wedges or lime slices on the side for an eye-catching party spread.
Refresh with Every Bite:
Enjoy the salsa chilled, straight from the fridge. The coolness amplifies the fresh flavors, making it especially delightful on warm days or as a palate cleanser during a spicy meal.
Leftovers:
Use any leftover salsa as a salad dressing base, or stir it into mashed avocado for a quick pineapple guacamole.
Nutrition Information:
For Pineapple Salsa (per ~1/4 cup serving):
Calories: 28 kcal | Total Fat: 0.2 g | Saturated Fat: 0 g | Monounsaturated Fat: 0 g | Polyunsaturated Fat: 0 g | Cholesterol: 0 mg | Sodium: 95 mg (depending on salt and canned chiles) | Total Carbohydrates: 6.4 g | Dietary Fiber: 1.5 g | Sugars: 4.2 g | Protein: 0.8 g
Frequently Asked Questions:
Can I make Pineapple Salsa ahead of time?
Absolutely! In fact, making it a few hours (or even a day) in advance allows the flavors to meld and deepen, resulting in an even tastier salsa. Just store it in an airtight container in the refrigerator.
Can I use canned pineapple instead of fresh?
Fresh pineapple is preferred for its bright flavor and firmer texture, but in a pinch, you can use well-drained canned pineapple. Note that canned pineapple will be sweeter and slightly softer, which may affect the overall texture and balance.
How spicy is this salsa, and how can I adjust the heat?
This recipe is mildly spicy, thanks to the roasted jalapeño. For more heat, leave in some seeds or add another pepper. For less heat, use only half a jalapeño or substitute a milder chili like Anaheim or poblano.
What are the best serving ideas for this salsa?
Pineapple Salsa is versatile! It’s excellent with tortilla chips, grilled chicken, fish tacos, shrimp, or spooned over rice and grain bowls. It also makes a unique topping for burgers or veggie wraps.
How long does Pineapple Salsa last in the fridge?
Stored in an airtight container, this salsa will keep fresh in the refrigerator for up to two weeks. Stir before each serving for the best texture and flavor.
Do I have to roast the tomatillos, jalapeño, pineapple, and onion?
Roasting these ingredients is highly recommended for depth and sweetness, but if you’re short on time, you can use them raw for a brighter, tangier salsa. Roasting, however, really brings out their best flavors.
Can I use a blender if I don’t have a food processor?
Yes! A blender works well—just pulse in short bursts and scrape down the sides as needed to maintain a slightly chunky texture, rather than a puree.
What if my salsa turns out too thick or thin?
If it’s too thick, add water a tablespoon at a time until you reach your desired consistency. If it’s too thin, let it chill in the fridge uncovered for a while to allow some liquid to evaporate, or add a bit more diced pineapple or tomatillo.
How do I prevent the salsa from becoming bitter?
Be careful not to burn the tomatillos or jalapeño when broiling—char for flavor, but avoid blackening too much, which can impart bitterness. Always taste before blending and adjust lime juice and salt as needed.
Can I make this salsa without cilantro?
Yes! If you don’t like cilantro, substitute with fresh parsley, mint, or simply omit it. The salsa will still be bright and flavorful, just with a slightly different herbal note.