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Pineapple Salsa Recipe

Name: Pineapple Salsa Recipe
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cups pineapple (, chopped into large pieces); 1 cup chopped red pepper; ½ cup coarsely chopped red onion (, about 1/4 of a medium onion); ¼ cup packed cilantro; 1 tablespoon chopped Serrano pepper (, about 1/2 a pepper (seeds removed)); 1 tablespoon lemon juice; 2 teaspoons apple cider vinegar; ½ tablespoon chopped garlic (, 2-3 cloves, roughly chopped); 1-½ teaspoons sea salt; ½ -1 cup juice from salsa (, see instructions); Veggie broth or pineapple juice to make up the rest of the 1 cup juice (, see note); 1 1/4 cups cashews; 1 tablespoon lemon juice; 1 teaspoon apple cider vinegar; 1 clove garlic; ½ teaspoon sea salt; ¼ cup fresh cilantro

By Sophia DeSantis, Reviewed by Anjali Shah on July 31, 2025

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This vibrant Pineapple Salsa recipe with creamy cilantro sauce is one of my favorite dishes to make during summer. It’s sweet and tangy and takes just 10 minutes to prepare using fresh pineapple, red bell pepper, and cilantro.

Black bowl filled with tortilla chips next to a pile of pineapple salsa

I love playing around with sweet tropical fruits and spicy peppers in the summer, especially when I’ve got extras lying around. This salsa actually came together after I had some leftover pineapple from making my favorite Pina Colada smoothie. I tossed it with a few fresh veggies and a little heat, and it turned out so good with tacos that now I make it all the time.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Dips And Sauce Recipes!

📋 Recipe Card

My pineapple salsa became an instant favorite for our weekly Mexican dinners. I even make this fragrant Mexican fruit salad for dessert using similar ingredients to elevate the Mexican experience.

👩🏽‍🍳 Why I Love This Recipe

This pineapple salsa brings instant sunshine to any meal, transforming ordinary weeknight dinners into tropical celebrations. The combination of juicy pineapple, crisp bell peppers, red onion, and spicy poblano peppers creates the most amazing flavor contrast that keeps everyone coming back for more! The cilantro cream made with the salsa juices and cashews elevates the dish even further, helping to tie all those flavors together. My husband requests it constantly for an evening snack to scoop up with crispy tortilla chips.

I’ve simplified this recipe to make it hassle-free and ready in double-quick time. Everything goes into the blender for a quick blitz until nicely chopped, not minced. We want a chunky-style salsa here! Then I strain it, saving those delicious juices for the cilantro cream sauce. The balance of sweetness from pineapple and bell pepper, the tanginess from vinegar and lemon, and the spice from the poblano pepper, onion, and garlic create a flavor explosion in your mouth that you’ll want to spoon over everything!

The rainbow of colors makes this salsa stand out from anything you can buy in a jar at the grocery store. And because it’s made from fresh ingredients, I know it’s healthy and full of nutrients that are good for my family’s body, unlike store-bought salsas that contain preservatives and added sugars. I’ve made this 10-minute pineapple salsa at countless gatherings already, and someone always asks for the recipe, saying it’s the best salsa they’ve ever tried, and I can’t argue with them because there are so many flavors going on – it’s hard to resist.

🥘 Ingredients

I use fresh ingredients to make this vegetarian pineapple salsa, and it’s one you’ve got to try at your summer table!

Fruits and Veggies: I chop up fresh pineapple, red pepper, and red onion to give the salsa a juicy and crunchy texture. A little serrano pepper is key!

Herbs and Aromatics: I love using lots of fresh cilantro and a clove or two of garlic to add a zesty flavor that makes this salsa so good. It really wakes everything up.

Lemon and Vinegar: I squeeze in some lemon juice and splash in apple cider vinegar to balance the sweet pineapple.

🔪 How To Make

This recipe is super simple to throw together, and the best part? You actually get a bonus recipe out of it too! It’s like a two-for-one deal straight from your kitchen.

Blend the ingredients: I toss everything into my food processor and give it a few quick pulses until it looks like salsa , not too chunky, not too smooth, just right for scooping or spooning on top of tacos.

Top view of food processor with chopped pineapple salsa inside

Remove extra liquid: I pour the salsa into a fine mesh strainer or use a spoon to gently press out some of the juice. This keeps it nice and chunky without making it soggy.

Pineapple salsa being drained through a sieve into a glass jar

Make the creamy sauce: I take the reserved salsa juice and pour it into my blender, then add a scoop of cashews and a little water. I blend it up until it’s smooth and creamy, it makes the perfect drizzle for tacos or salads.

Top view of creamy peach mixture in a blender

Serve it up: I love spooning the salsa on tacos and drizzling the creamy sauce right over the top. You can enjoy them together or serve them separately, both ways are delicious!

Glass jar filled with a peach colored creamy sauce dripping off the side

💭 Expert Tips

My #1 Secret Tip for making this pineapple salsa is to let it chill in the fridge for at least 20 minutes before serving. I know it’s tempting to dive right in, especially when it smells so fresh and fruity, but trust me, giving it a little time helps all the flavors come together and makes it taste even better. I usually make it before I start cooking dinner, pop it in the fridge, and by the time we’re ready to eat, the salsa is just perfect.

Other Tips To Keep In Mind:

Use ripe pineapple: A sweet, ripe pineapple makes all the difference. I usually smell the bottom, if it smells sweet, it’s ready to go.
Chop ingredients evenly: Try to cut everything into similar-sized pieces before pulsing in the food processor so the salsa turns out nice and uniform without turning into mush.
Adjust the spice: Serrano peppers pack heat. If you’re making this for kids or spice-sensitive folks, use half a pepper or substitute with jalapeño.
Drain with care: After processing the salsa, let it sit in a fine mesh strainer for a minute or two so you can reserve the juice without losing any good bits.

📖 Variations

I’ve played around with lots of variations of this pineapple salsa. So here are a few fun ones I really recommend trying:

Mango Pineapple Salsa: I like to swap out 1 cup of the pineapple for 1 cup of fresh diced mango. It adds a sweeter tropical twist that’s so good with grilled fish or tofu tacos.

Avocado Pineapple Salsa: I gently fold in 1 diced ripe avocado right before serving. It adds a creamy bite that works so well on top of burrito bowls or nachos.

Pineapple Cucumber Salsa: I add about 1 cup of chopped cucumber for a cool, refreshing crunch. This one is perfect on a hot summer day with chips or in lettuce wraps.

Spicy Pineapple Salsa: I double the serrano or mix in 1 small chopped jalapeño when I want more heat. My husband always asks for this spicier version with grilled chicken or shrimp.

🍽 Serving Suggestions

I serve my irresistible pineapple salsa and cream sauce with pretty much anything during the summer to add an abundance of flavor and color, from burgers to nachos and tacos. The salsa elevates everything it touches!

For movie nights or summer lunches with friends, I make the fan-favorite loaded veggie nachos and pile the salsa high, creating the ultimate tropical nacho experience. For fajita night, I scoop it on top of smokey vegetarian fajitas and dip them in the cilantro cream sauce.

For those busy summer weeknights when I want something light, I’ll scoop it onto this nutritious vegan taco bowl for extra texture. Lately, I’ve been all about spooning it over jackfruit tacos, where the tropical flavors complement the vegan pulled jackfruit texture perfectly. No matter which recipe you decide to pair with this tasty salsa, it will make it even better!

🧊 Storage Directions

Refrigerating: I keep the salsa in an airtight container in the fridge. It stays fresh and tasty for up to 3 days, though we usually finish it sooner!

Freezing: I don’t recommend freezing this one. The texture of the pineapple and peppers gets mushy once thawed, and it loses that crisp, fresh bite.

Reheating: No need to reheat! This salsa is best served cold or at room temperature. Just give it a stir before serving in case it separates a little in the fridge.

❓Recipe FAQs

Can I use canned pineapple instead of fresh?

Yes, you can use canned pineapple if that’s what you have on hand. I’ve done it a few times when I didn’t feel like running to the store, and it still turns out tasty. Just be sure to drain the juice really well so it doesn’t make your salsa too watery, and I try to use the kind packed in juice, not syrup. That way it still has that bright flavor without being overly sweet.

How far in advance can I make this?

I actually like to make it a few hours ahead of time, or even the night before if I’m prepping for a party or dinner. Letting it chill in the fridge gives all the flavors time to come together, and it tastes even better that way. I just store it in a sealed container and give it a quick stir before serving.

Is there a way to make it less spicy?

Totally! If your little ones aren’t into spicy foods, you can just skip the serrano pepper or use a very small amount. I sometimes swap it for jalapeño and remove the seeds if I want just a tiny bit of heat without making it too much. Honestly, the pineapple and red pepper bring enough flavor on their own, so it’s still super good even with no spice.

Hand taking a chip and scooping it into pineapple salsa

🥣 More Dips And Sauce Recipes!

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