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Pineapple Salsa

Pineapple salsa with bright lime-kissed flavor and a sweet-and-spicy bite, made by tossing fresh pineapple with diced tomatoes, red onion, jalapeño, and cilantro. Chill it for 20 minutes so the salsa turns glossy and flavor-balanced, perfect for scooping with tortilla chips.
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Prep Time 15 minutes
chilling 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 110
Ingredients Method Notes

Ingredients
  

Pineapple Salsa
  • 2 cup fresh pineapple finely diced
  • 1 cup cherry tomatoes quartered
  • 0.5 cup red onion finely diced
  • 1 jalapeños 1-2, seeded and finely minced
  • 0.25 cup fresh cilantro chopped
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1 tbsp honey
  • 1 Salt to taste
  • 1 Tortilla chips for serving

Method
 

Make the pineapple salsa
  1. Add the finely diced fresh pineapple, quartered cherry tomatoes, finely diced red onion, minced jalapeños, and chopped fresh cilantro to a medium bowl.
  2. Stir in the fresh lime juice, lime zest, and honey until everything is evenly coated and glossy.
  3. Season with salt to taste, then taste and add more jalapeño for heat or more honey for sweetness as desired.
Chill and serve
  1. Cover and refrigerate for at least 20 minutes so the flavors meld and the salsa tastes fully combined, with no extra cooking needed.
  2. Taste again and adjust seasoning before serving.
  3. Serve chilled with tortilla chips or alongside grilled fish, chicken, or tacos.

Notes

Pro tip: dice the pineapple and onion small and similar in size so every chip scoop lands balanced sweetness, tang, and heat. Refrigerate in an airtight container for up to 3 days; the salsa is best within 24 hours. Freezing is not recommended because the tomatoes and pineapple can soften and turn watery. Dietary swap: for a lower-sugar option, replace the honey with a small amount of agave or omit and rely on extra lime for brightness.