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Pineapple jalapeño salsa in a small bowl on a lace tablecloth.
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5 from 1 vote

Pineapple Jalapeño Salsa

This pineapple jalapeño salsa recipe is a spicy, tropical sensation! Serve it with chips or use it to top your tacos, nachos or favorite, colorful recipes. With just 5 ingredients and 20 minutes of your time, this delightful salsa will be ready to serve and impress your guests!
Prep Time20 mins
Total Time20 mins
Course: Spread
Cuisine: Tropical
Diet: Gluten Free
Servings: 12 ouces
Calories: 42kcal


  • cutting board and sharp knife
  • apple peeler
  • mixing bowl


  • ½ pineapple - finely diced
  • 1 jalapeño - finely diced
  • 1 tbsp. red onion - finely diced
  • 1 tbsp. cilantro - finely chopped
  • juice from ½ lime


  • Slice the top and bottom off of your pineapple and slice the rough skin off of the sides. Remove any rough “eyes” (the brown, spiky bits) that remain. Turn the pineapple on its side and cut half of the pineapple into ½ inch slices. Save the other half for another recipe. Place 3 or 4 slices on top of each other, and dice into tiny pieces around the center core. Place in a mixing bowl and discard the cores
  • Slice 1 jalapeño. Here’s a tip! Once you’ve sliced off the top, use an apple peeler to cut around the the white core, then simply pull out all of the seeds. Pulling out the core makes it easy to slice perfect, seedless rings. Finely dice the jalapeño and place into the mixing bowl with pineapple.
  • Dice 1 heaping tablespoon of red onion. Place in mixing bowl.
  • Finely chop 1 heaping tablespoon of cilantro. Add to mixing bowl.
  • Slice 1 lime and juice ½ into the mixing bowl. Mix ingredients and serve.


This recipe is “medium spicy." If you’re concerned it may be too spicy for you, feel free to use only half (or less) of the jalapeño. But if you really want to spice it up, use 2 jalapeños.
This salsa will last for 3-5 days when refrigerated with a lid. Keep in mind, it will get spicer as it sits in its jalapeño juices over time. You can also freeze this salsa and keep it for up to 3 months and thaw.
If you’re using this salsa for a recipe like tacos, make sure to dice very finely so you’re tacos are filled with big chunks. If you’re just serving as a dip for chips, however, feel free to dice a bit bigger.
See post for detailed instructions with photos of the process.
Nutrition information is an estimate.


Serving: 12ounces | Calories: 42kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 123mg | Fiber: 1g | Sugar: 8g | Vitamin A: 281IU | Vitamin C: 48mg | Calcium: 13mg | Iron: 1mg