Pineapple Salsa In a Pineapple
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Why You’ll Love This Recipe
- Pineapple Salsa In a Pineapple is not only delicious but also such a fun recipe to make.
- The salsa is the perfect balance of sweet, spicy and embodies so much flavor.
- All the ingredients are finely chopped up so you have a piece in every bite.
- You can control the spice level by adding in as much or as little jalapeno as you’d like!
- Tastes great with chips of course, but also on chicken, fish or a wrap.
- It’s a great versatile dish to have on hand during the week.
- This salsa would taste amazing on my gourmet shrimp tacos!
Ingredients And Substitutions
These are the main ingredients and substitutions for Pineapple Salsa In a Pineapple. Scroll down to the recipe card for a full list of ingredients and instructions.
No need to use canned pineapple, especially if you’re serving this dish inside of the pineapple skin. Simply cut small cubes out before scraping the edges of the pineapple.
I recommend using roma tomatoes for this recipe as they are a bit firmer and have a great taste for salsa.
I used an entire jalapeno for this recipe which really brought the heat, however, you can control the spice level by adding in as little or as much as you’d like.
Red onion provides a great crunch and flavor.
Add in freshly squeezed lime juice for the perfect amount of tang.
You can use any color bell pepper that you’d like, I used an orange one just for a bit of a more vibrant color.
I also added in cucumber which add flavor, color and crunch.
Other additions include salt and cilantro!
How To Make
ONE: Start by cutting off the side of the pineapple to expose the inside. Use a knife to cut cubes out and set those aside, then use a spoon to scrape the edges to create your bowl.
TWO: Next, prepare all the veggies by dicing them into small bite sized pieces. The smaller the better.
THREE: Add all ingredients to a large bowl and drizzle on the lime juice before adding in the salt and chopped cilantro. Give it a good mix and then serve it inside the pineapple skin!
Tips And Tricks
Use a sharp knife to cut off the side of the pineapple, leaving the leaves and stem still attached.
Cut out cubes of the pineapple, around the core. Then use a spoon to carve out the inside.
I recommend using a vegetable chopper for this recipe. It’s quick, easy and efficient- plus you can run the veggies through it twice to make the perfect bite sized pieces.
How To Serve And Store
Serve this Pineapple Salsa In a Pineapple and enjoy with your favorite tortilla chips. This pineapple salsa also tastes amazing on top of fish, in some tacos or in a wrap.
Store in an airtight container in the fridge and enjoy within 3-4 days.
Taste And Texture
Pineapple Salsa is sweet, tangy and has a nice kick to it. But you can control the heat by adding in as little or as much jalapeno as you’d like.
This salsa is crunchy and refreshing.
Frequently Asked Questions
No, of course not!
I used a whole jalapeno which was really spicy, so I recommend half or even less if you can’t handle that much heat.
Totally, feel free to customize this recipe to your liking.
Other Recipes You May Like
If you make this Pineapple Salsa In a Pineapple, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!