Salsa de Piña Picante (Pineapple Salsa)
This simple pineapple salsa packs a serious flavor punch and is full of tropical goodness. Colorful chunks of pineapple mix with tangy red onion, spicy jalapeño, and peppery cilantro in this fresh take on a Mexican dip that’s just waiting to be scooped up with tortilla chips!
Chips and dip have always been an unbeatable combo. And honestly, nowhere does it better than Mexico! Whether it’s a gooey queso blanco dip or a hearty dip made with refried beans, there are a million and one ways to turn an average snack into something worthy of a fiesta.
Now, I like dunking my chips in homemade salsa. And I’ve already shown you how to make salsa with strawberry, avocado, and peach. So, today it’s the turn of the juicy pineapple!
This isn’t just any pineapple salsa recipe — it’s a classic salsa de piña picante (AKA a spicy pineapple salsa!).
We’re elevating the sweet, tropical pineapple with a decent helping of fiery jalapeño pepper. Cilantro adds herby freshness, and raw red onion brings a tangy crunch.
The result is an irresistible, vibrant dip that tastes as good as it looks. Perfect for scooping onto tortilla chips, over grilled chicken or fish, too!
And for extra style points, I like to serve it in a hollowed-out pineapple half. Now that’s what I call a showstopper!
🍍 Cutting and Cubing a Pineapple with a Shell Bowl
Step 1: Cut the Pineapple in Half
Place the pineapple on its side.
Slice it lengthwise straight down the middle, from the leafy top to the bottom.
You should now have two symmetrical halves.
✅ Set one half aside — this will be your serving bowl.
Step 2: Loosen the Pineapple Flesh
Take the half you’ll cube.
Carefully cut around the edge of the pineapple flesh, staying close to the shell. Don’t pierce through.
Score the inside in a grid pattern, making vertical and horizontal cuts to create cubes.
Use a spoon or your knife to scoop out the cubes.
💡 Tilt the half to drain juice into a bowl if needed — don’t waste that sweet nectar!
Step 3: Tidy Up the Serving Shell
On the reserved shell half, use a spoon or small knife to carefully scoop out the pineapple flesh the same way.
Set those cubes aside.
Once hollow, pat the shell dry with a paper towel if too juicy.
🍹 Now you have a natural pineapple bowl — perfect for serving your cubed pineapple or a tropical mix!
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Fresh Pineapple – You’ll need a whole one for this pineapple salsa recipe. Half of it is cubed up for the salsa, and the other half is hollowed out to make the bowl! You’ll end up with some extra fruit too.
- Jalapeño – Seed and dice a fresh jalapeño pepper to bring a fresh, spicy kick to your pineapple salsa. Try a habeñero if you want it hotter, or a banana pepper for less heat!
- Medium Red Onion – Sharp raw onion contrasts with the fruity pineapple and adds some crunchy texture.
- Cilantro – Bright and citrusy, cilantro brings a herby freshness and a visual pop of color to this dip. Substitute with fresh mint or basil if you find cilantro tastes soapy to you.
- Lime – The juice of a fresh lime elevates the sweetness of the pineapple and helps prevent it from browning. Lemon juice is a good substitute, but it’ll alter the flavor slightly.
- Salt & Black Pepper – To taste.
How to Make Pineapple Salsa
- Cut the Pineapple Bowl. Slice the pineapple in half lengthwise, from top to stem. One half becomes your bowl, and the other is for the salsa. Carefully cut around the inside of the bowl half, staying close to the edge without piercing the skin.
- Cube the Pineapple. Score the flesh into cubes and scoop them out. Repeat with the other half, but set that fruit aside. Pat the bowl dry and dice the pineapple from one half to your preferred size.
- Mix the Salsa. In a large bowl, combine the pineapple cubes with jalapeño, red onion, cilantro, and lime juice. Season with salt and pepper, then mix well. Chill for at least 30 minutes.
- Serve. Remove the salsa from the fridge, give it another stir, and pour it into the pineapple bowl. Serve with your choice of chips!
- Sharp Knife – With tough skin and textured flesh, pineapples aren’t easy fruits to prepare. This recipe makes that task even more complicated by both cubing one half and hollowing out the other. A good, sharp knife is essential for both ease and safety while preparing this pineapple salsa.
- Citrus Juicer – Makes juicing the lime quick and mess-free, helping you get every drop of that fresh juice out.
Storing and Reheating
Transfer leftover salsa to an airtight container and refrigerate for up to 3 days.
If you’re using a pineapple bowl, move the salsa to a separate container before storing. The shell can get mushy over time, so keep an eye on it.
Stir before serving, as the fruit will release juices as it sits. You’ll also want to make sure it comes to room temperature before you eat it for the best flavor.
Freezing is not recommended for this pineapple salsa recipe, as the fruit and herbs lose their texture and brightness after thawing.
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Frequently Asked Questions
Look for one that’s mostly yellow (with some green) and smells sweet. It should have a little bit of give when squeezed, and the leaves in the center should come out easily when pulled.
It’s important that the pineapple you use is perfectly ripe — too green and it’ll taste very sharp, while an overripe pineapple will fall apart!
If you prefer smaller chunks in your salsa, you can pulse it in a food processor before serving.
Only do so for a short time, though. Otherwise, the pineapple will quickly turn to an unappetizing mush!
Absolutely! Try diced red bell pepper for an added crunch or avocado for some more creaminess. I sometimes throw in some roasted corn for a smoky twist!
Pat the pineapple cubes dry with paper towels before mixing. This keeps excess juice from watering down the salsa and keeps it more intact as you mix it.
Spice Blends for Sale
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Place the pineapple on its side. Slice it lengthwise straight down the middle, from the leafy top to the bottom. You should now have two symmetrical halves. Set one half aside — this will be your serving bowl.
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Take the half you’ll cube. Carefully cut around the edge of the pineapple flesh, staying close to the shell. Don’t pierce through.
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Score the inside in a grid pattern, making vertical and horizontal cuts to create cubes. Use a spoon or your knife to scoop out the cubes.
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On the reserved shell half, use a spoon or small knife to carefully scoop out the pineapple flesh the same way. Set those cubes aside.
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Once hollow, pat the shell dry with a paper towel if too juicy.
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Dice the cubes into smaller pieces if preferred (as shown) and place in large bowl.
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Add the diced jalapeño, red onion, cilantro, lime juice and salt and pepper to taste. Stir to combine and refrigerate for 30 minutes.
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Stir before serving with chips of choice.
Calories: 37kcal | Carbohydrates: 10g | Protein: 0.5g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 93mg | Fiber: 1g | Sugar: 7g | Vitamin A: 93IU | Vitamin C: 35mg | Calcium: 13mg | Iron: 0.3mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
