Pineapple Salsa – with Canning Instructions!

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This easy Pineapple Salsa recipe is beautifully colorful, sweet, and versatile! I use it as a side dish, an appetizer, or a topping on tacos, chicken, pork, or even steak. Plus it’s great for canning so you can enjoy it year-round!

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During the summer I like t cook with bright, vibrant flavors, and one of my favorite ingredients to cook with during the summer is pineapple! It’s so refreshing and versatile.

This Pineapple Salsa is fabulous served with my Grilled Hawaiian Chicken and Coconut Rice.

I also like serving Pineapple Salsa with:

• chips and salsa for a fab summer appetizer or snack
• fried rice
• salads
• tacos
• grilled meats like chicken, pork, fish, and steak
• cooked on top of a pizza with some diced ham

Canned Pineapple Salsa Instructions:

• If you plan on canning this salsa, then skip the chilling in the refrigerator and immediately pour the salsa into hot, sterile pint jars with 1/2 inch headspace.
• Gently shake the jar to remove air bubbles.
• Wipe the rims clean, center the lid, and tighten the band finger tight before placing the jar into the boiling water.
• The pints should be processed with at least one inch of water above the lids.
  • Process in a water bath canner for:
    • 20 minutes < 1000 feet above sea level
    • 25 minutes 1001 – 5999 feet above sea level
    • 30 minutes over 6000 feet above sea level

Cook’s Note – Pineapple Salsa:

• Leftover salsa can be kept in an airtight container in the refrigerator for up to 2 days. I do not recommend keeping it longer than 2 days because the pineapple releases all of its juices and the salsa gets mushy and watery.
• Since this salsa makes quite a bit, about 4 cups. You can halve the recipe if needed.
• You can use yellow or orange bell pepper in place of a red bell pepper.
• You can also add 1 cup of diced red onion to the salsa, too.

Cook’s Tools – Pineapple Salsa:

ONE YEAR AGO: Smoked Ribs

TWO YEARS AGO: Orange Beef

THREE YEARS AGO: Lemon Cream Pie Floats

Pineapple Salsa

This easy Pineapple Salsa recipe is beautifully colorful, sweet, and versatile! I use it as a side dish, an appetizer, or a topping on tacos, chicken, pork, or even steak. Plus it’s great for canning so you can enjoy it year-round!

5 from 9 votes

Print Pin Rate

Course: Appetizer, Side Dish

Cuisine: American

Keyword: pineapple, salsa

Prep Time: 15 minutes

Chill Time: 30 minutes

Total Time: 15 minutes

Servings: 4 cups

Calories: 45kcal

Author: Jillian – a Food, Folks and Fun original!

Ingredients

• 1 medium pineapple peeled, cored, and cut into 1/2 inch pieces
• 1 large bell pepper seeded and chopped fine
• 6 scallions white and green parts sliced thin
• ¼ cup chopped fresh cilantro
• 2 small jalapeños seeded and minced
• 6 Tablespoons lime juice
• 2 Tablespoons grated fresh ginger
• 1 ½ Tablespoons light brown sugar
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

• n a large bowl add the pineapple, bell pepper, scallions, cilantro, and jalapeño and toss until combined.
  
• In a small bowl whisk together the lime juice, ginger, brown sugar, and salt and pepper until the sugar is dissolved. Stir this into the pineapple mixture until well coated. Chill for at least 30 minutes. Give the salsa a quick stir and then serve.
  

Nutrition

Calories: 45kcal | Carbohydrates: 11g | Protein: 0.6g | Sodium: 148mg | Potassium: 117mg | Fiber: 1.3g | Sugar: 8g | Vitamin A: 950IU | Vitamin C: 49.5mg | Calcium: 20mg | Iron: 0.4mg

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More Salsa Recipes:

• Honey Lime Chipotle Salsa
• Mango Salsa
• Peach Salsa
• Slow Cooker Salsa

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