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Side view of bottom half of pineapple, hollowed out and filled with pineapple salsa, surrounded by 3 whole lemons, 2 red chili peppers, cilantro, the top half of the pineapple in the back, along with a glass bowl of the remaining salsa.

Pineapple Salsa Recipe

Pineapple Salsa, made with pineapple, peppers, red onions, and more, makes a sweet and refreshing salsa that makes a fun Mexican Appetizer and goes with tacos, salads, fish, and chicken!
Course Appetizer
Cuisine American, Mexican
Keyword Salsa, Pineapple Salsa, Pineapple Salsa Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 6 (1/3 cup servings)
Calories 121kcal


  • 1 Pineapple
  • 1/2 Red Onion
  • 3 Mini Red Sweet Peppers (or red chili peppers, if want spicier)
  • 3 Mini Orange Sweet Peppers (or habanero peppers, if want very spicy)
  • 3 tablespoons Lemon Juice (freshly squeezed is best)
  • 2-1/2 tablespoons chopped cilantro
  • 1 tablespoon Tajin Seasoning
  • 1/2 teaspoon salt


  • Make The Pineapple Serving Bowl. Slice the top of the pineapple off. Remove the outside peel of the pineapple to get to the fruit inside by using a pineapple corer/slicer.  If you don't have one, see the recipe tips below for other options.
  • Dice the Ingredients. Finely dice the pineapple, sweet peppers, and red onion and place in a medium bowl.
  • Add Seasoning. Add the tajin seasoning, salt, and lemon juice over the top and mix well.
  • Serve. Serve immediately or store, covered, in the fridge to serve later. Enjoy!



  • Serve Fresh. This pineapple salsa is best served immediately but will keep in the fridge for up to 5 days if stored properly. 
  • Mini Sweet Peppers. Mini sweet peppers are small, but if you have bigger ones, you may need to reduce how many you add to the salsa.
  • Control the Spice Level. If you want more spice, swap out a sweet pepper or two for fresh or pickled jalapenos instead.  If you want really spicy salsa, add a habanero pepper or two.
  • Perfect Pairing. Serve with Homemade Tortilla Chips or over the top of chicken, seafood, tacos, etc. 
  • No Pineapple Corer / Slicer. If you don’t have a pineapple corer/slicer, you can simply cut off slices of the rhine until the yellow flesh of the fruit appears. 
  • Size of Pineapple. The size of pineapples will vary. I used a medium pineapple for this recipe.


Calories: 121kcal | Carbohydrates: 29g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 222mg | Potassium: 463mg | Fiber: 5g | Sugar: 21g | Vitamin A: 4214IU | Vitamin C: 228mg | Calcium: 35mg | Iron: 1mg