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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
- Process in a water bath canner for:
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
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.
Taryn says
This is a great combination of sweet and heat! Thanks for the recipe.
Jillian says
You’re so welcome, enjoy!
Nellie Tracy says
I will be canning all of the pineapple salsa! This stuff is so good we need it year round with garden fresh ingredients!
Jillian says
It really is, enjoy! 🙂
Emily Hill says
I love a good fruit salsa. Totally pinning this one!
Linda Nortje says
The pineapple salsa looks so refreshing and perfect to use with just about any Summer meal !
Helen of Fuss Free Flavours says
What a lovely mixture of ingredients for a very tasty dish. This would be delicious as a topping for chicken tacos, or simply enjoyed with crispy tortillas.
Shadi Hasanzadenemati says
Nothing beats a tasty salsa! This pineapple salsa looks easy and I bet it’s great with some grlled meat!
Dayna says
YUM! My FAVE! This Pineapple salsa is delicious!
Tara says
What are the canning instructions for this recipe?
Jillian says
Hi Tara,
There’s a section in the post with the heading “Canned Pineapple Salsa Instructions”. You will find them there. 🙂
Jo says
Hello! Just wondering if the shelf life of this salsa canned is comparable to tomato salsa?? TIA
Jillian says
Yes, the shelf life is the same.
Carla Lucart says
Simply yummy
Carla Lucart says
Perfect palette food
Carol Daddis says
Can I use caned pineapple? will be canning it.
Thanks
Jillian says
Hi Carol, you can use canned pineapple.