Pineapple Salsa Recipe | Bright & Refreshing

Pineapple Salsa is simple to make. It’s tangy and bright. The juicy pineapple and flavorful veggies lift all your favorite meals. The salsa recipe is only mildly spicy, making it a kid-friendly dish that adults love, too!

Every meal needs that burst of freshness. Something bright and zingy to lighten heavy or fatty dishes.

The little acidic pop of pineapple and lime are balanced by the pineapple’s sweetness.

Fantastic complementary flavors join the party in red bell pepper, red onion, garlic, poblano pepper and cool, refreshing cucumbers.

The varied textures are crunchy satisfaction and all the flavors meld to make this salsa recipe one you will reach for over and over again.

Take it to potlucks and picnics. Share it on movie night. Enjoy it with your favorite Mexican-inspired dishes. Or serve it up as a salad that everyone will want more of.

No matter how you serve Pineapple Salsa, it’s perfection!

The Ingredients

• Pineapple Tidbits, drained (use canned or fresh pineapple)
• Cucumbers, English or Mini
• Red Bell Pepper
• Poblano Pepper
• Red Onion
• Fresh Parsley
• Minced Garlic
• Lime Juice and Lime Zest
• Salt and Pepper, to taste

Fresh Pineapple or Canned?

I chose pineapple tidbits to make my Pineapple Salsa, this week. I’ve made it with fresh, before. Here’s why I didn’t this time.

• Fresh pineapple isn’t currently in season, so the flavor is not the best and it’s expensive.
• Peeling, coring and dicing fresh pineapple takes a LOT more time than just opening and draining some cans.
• Pineapple tidbits in 100% pineapple juice have good flavor. I didn’t a huge flavor difference from using fresh to canned in this recipe. And, though the texture is slightly less firm than with fresh, pineapple that is canned does work beautifully in this scrumptious Pineapple Salsa recipe.

This summer, I will definitely be making fresh pineapple salsa and trying Kelly Stilwell’s Hawaiian chicken recipe. When pineapple is at it’s flavor peak and most affordable price that’s when fresh Pineapple Salsa makes sense.

But, not having access to fresh, quality pineapple should NEVER stop you from making this recipe. This is one instance where canned creates the same delectable flavor as fresh and saves time to boot. That’s a win!

IMPORTANT NOTE: When choosing pineapple in a can, only select cans that are labeled that they are preserved in 100% pineapple juice — not water, and definitely not syrup. Then drain the pineapple thoroughly.

Poblano Peppers vs Jalapeno

I used poblano peppers in this recipe because I was intentionally making a kid-friendly salsa. Poblano peppers do add a mild spiciness to this salsa recipe. But, it’s nothing like the kick of a jalapeno.

You can definitely adjust the heat in your salsa by switching fresh jalapenos for the poblano. Keep in mind that on the Scoville heat scale, jalapenos can range from two and one-half to four times hotter than poblanos.

As always when handling peppers, use great care, wear gloves, follow good safety practices and never touch your eyes.

What to Serve with Pineapple Salsa

Of course it’s spectacular with tortilla chips. And, Pineapple Salsa is fabulous with Pineapple Chicken. It’s a delicious addition to fish tacos. And you’ll love pairing it with some of these favorites, too.

How to Make Pineapple Salsa

1. Drain the pineapple and reserve the juice if you’re using canned. If using fresh, peel, core and small dice the pineapple. Set aside. (That pineapple juice is delicious to drink or to cook rice in. Don’t just throw it out.)
2. Small dice the cucumbers and bell pepper.
3. Mince the poblano pepper and red onion.
4. Mince garlic and chop the parsley.

5. Zest limes and then juice them.
6. To make the salsa combine the drained pineapple, cucumbers, bell peppers, onion, poblano, parsley, lime zest and lime juice in a large bowl.
7. Add salt and black pepper, to taste.
8. Refrigerate Pineapple Salsa until ready to use.

Possible Pineapple Salsa Recipe Variations

• Use a different color of bell pepper. I chose red for the color, but any bell pepper should work. You could even use a combination of colors.
• If you don’t have cucumbers, try using a zucchini instead. The flavor is more subtle, but you’d be surprised how well raw zucchini works in salsa.
• You could change the fruit. Or you could add to the pineapple. Mango and pineapple are beautiful together. Fresh peaches make crazy good salsa.
• Use lemon juice and zest instead of lime juice.
• And we’ve already talked about subbing in different hot peppers. For spicier, I would sub jalapeno for the poblano. If going hotter, I recommend doing your due diligence and knowing the heat level of the peppers you select. Use an amount that balances well with your other ingredients.

The Recipe