The Salsa That'll Make You the Talk of the BBQ
Alright, so here's the honest truth: I made this Sweet and Tangy Salsa with Pineapple and Jalapeño once for a potluck and—no joke—it disappeared faster than free cake at an office party. My neighbor, Carla, still asks me for the recipe every summer, and she's got a pretty high salsa bar. You know, I never used to be a fruit-in-salsa person (I thought, "Really? Pineapple?"), but this one converted me. Plus, it gives you an excuse to eat chips for dinner, which I consider a win. One time I made it after a cranky day and, honestly, just the colors cheered me up. Oh, and my dog once tried to sneak a bite. He looked pretty disappointed when he realized jalapeños were involved!
Why You'll Love This, Even If You're Skeptical
I make this when I’m craving something that tastes like summer, even if it’s raining sideways outside. My family goes a bit bonkers for it because it’s got that perfect mix of sweet and spicy and fresh. Although, for some reason, my brother always pretends he doesn’t like pineapple but then eats half the bowl (go figure). I used to be annoyed by having to chop everything so tiny—my knife skills are questionable at best—but now I just throw a podcast on and actually look forward to it. And if you’re worried about the jalapeño being too much, just use less! Actually, I find it works better if you taste as you go.
What You’ll Need (and Some Swaps I’ve Tried)
- 1 medium ripe pineapple, diced small (I’ve used canned in a pinch, just drain it—no shame in that)
- 1 small red onion, finely chopped (yellow works if it’s all you have, but red is prettier)
- 1–2 jalapeños, deseeded and minced (or leave the seeds if you want to live dangerously)
- 1 red bell pepper, diced (orange is fun too, or just use whatever’s wilting in the fridge)
- Handful of fresh cilantro, chopped (my aunt swears by parsley instead, but I think cilantro’s better)
- Juice of 2 limes (bottled lime juice if you’re desperate, but fresh is worth it)
- Big pinch of salt (about ½ tsp, but I just sprinkle and taste)
- Optional: 1 small clove garlic, minced (sometimes I skip it, and honestly don’t miss it)
How To Actually Throw It Together
- Chop up your pineapple into little cubes. This is the messy part. (If you’re using canned, just chop and drain, but don’t tell anyone—it’s our secret.)
- Dice the onion, jalapeño, and bell pepper as small as you can stand. I aim for “corn kernel” sized but honestly, it’s all going in the same bowl.
- Add everything to a big mixing bowl, including any juice that sneaks out of the pineapple (that’s flavor, don’t waste it!).
- Toss in the cilantro and squeeze in the lime juice. Sprinkle the salt, maybe add garlic if you’re feeling wild.
- Mix it all up. This is where I usually sneak a taste. It’ll look a bit weird at this stage—the pineapple always sticks out like a sore thumb—but it settles in after a minute.
- Let it sit for at least 10 minutes. Trust me, it makes a difference. Or longer if you can wait. I rarely can.
Little Nuggets I’ve Discovered (Sometimes the Hard Way)
- If your pineapple’s not super sweet, sprinkle a pinch of sugar in. I learned this after one very sour salsa incident.
- Don’t overdo the onion unless you love that, well, oniony effect. I used to add a whole onion—now I use a small one, or even half.
- This is one of those recipes where the flavors really get better after a few hours. But who can wait?
- Wear gloves when chopping jalapeños if you’re the kind of person who always rubs your eyes (like me—every single time).
Variations I’ve Actually Tried (and One Fail)
- Mango instead of pineapple works a treat—just don’t use the green ones.
- I once tried adding avocado, but it kinda turned mushy and weird. Maybe if you add it at the last minute?
- No cilantro? Use parsley, or just leave it out. It still works.
- For less heat, use half a bell pepper instead of jalapeño. Or, for a kick in the pants, a bit of finely chopped habanero (but that’s for the brave).
What If I Don’t Have Fancy Tools?
Honestly, you just need a decent knife and a big bowl. I have one of those fancy choppers (like this OXO one), but sometimes I just use my old wooden board and a steak knife. Works fine, and it feels more homey somehow. If you want to blitz it up, you could use a food processor, but pulse gently or you’ll end up with salsa soup. Learned that the, um, wet way.
Keeping It Fresh (But It’s Usually Gone Fast!)
This salsa will keep in a tightly-lidded container in the fridge for about 2 days; maybe three if you’re lucky. But, honestly, in my house it never lasts more than a day! Sometimes I think it tastes better after it sits overnight (if you can keep your family away from it, that is). Just give it a stir before serving because it gets a bit watery at the bottom—totally normal.
How I Like to Serve It (And a Family Oddity)
Most of the time, I just dump it in a bowl and break out the tortilla chips (these homemade ones are worth it, but I won’t judge if you go store-bought). Sometimes, if I’m feeling extra, I spoon it over grilled chicken or shrimp tacos. My cousin puts it ON her burgers, which sounds odd but is actually brilliant. Oh, and once my uncle ate it with a spoon, straight from the bowl. To each their own!
Hard-Learned Pro Tips (AKA: Stuff I Wish I Knew Sooner)
- I once tried rushing the chopping because I was late—ended up with giant onion chunks. Not the best bite.
- Don’t add extra lime juice thinking more is better. It’s not. It turns runny.
- Taste as you go! Jalapeños are sneaky. One batch was like eating fire, so now I nibble a bit first.
- If you forget the salt, it’ll taste flat. But you can always add after.
FAQ (You Wouldn’t Believe What People Ask Me)
- Can I use canned pineapple? Yep! Just drain it well. Fresh is best, but life’s short.
- How spicy is this? Depends how much jalapeño you use. Start small—you can always add more, but you can’t take it out!
- Any way to make it ahead? Totally! I actually think it’s better the next day, if you can keep it hidden.
- What if I hate cilantro? Leave it out, or swap for parsley. The salsa police won’t come.
- Can I freeze it? Eh, not really. It turns watery and sad when thawed. I tried once—learned my lesson.
Oh, and before I forget—if you want to level up your salsa game, check out these fresh salsa ideas on Serious Eats. But honestly, this pineapple-jalapeño version is my ride-or-die. If you make it, let me know how it goes—or just send over a bowl; I’ll trade you some for a bag of chips!
Ingredients
- 1 ½ cups fresh pineapple, diced
- 1 medium jalapeño, seeded and finely chopped
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 2 tablespoons lime juice (about 1 lime)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
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1In a medium bowl, combine the diced pineapple, jalapeño, red bell pepper, and red onion.
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2Add the chopped cilantro, lime juice, salt, and black pepper to the bowl.
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3Gently toss all ingredients together until well mixed.
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4Taste and adjust seasoning with additional salt or lime juice if desired.
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5Serve immediately with tortilla chips or as a topping for grilled meats. For best flavor, chill for 30 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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