This Sweet and Spicy Pineapple Salsa Recipe is a refreshing appetizer or pair with fish, chicken, or pork. The recipe is easily adaptable to make as mango salsa too.
If you are a regular around here then you know that I’m all about the snacks. I love appetizers and could probably live off of them quite happily.
So when it comes to snacks – I’m all over this pineapple salsa. Sometimes I change it up and make it with mangos instead – or even better, add them both. It is a scrumptious little snack on a hot summer day.
When it comes to fruit, pineapple is always my go-to snack. I love it, that sweet but tart flavor is addictive. So it just makes sense that I would also love it when made into a salsa.
I love this salsa because not only is it great when enjoyed as a dip with some chips. But I also really love adding it on top of all our grilled dishes like fish, chicken, and even some amazing grilled brats occasionally.
pineapple salsa
Here are some commonly asked questions
What is the best way to store leftover pineapple salsa?
Just keep it refrigerated for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.
Tips for the best pineapple / mango salsa
- dice the ingredients into small pieces making them easily scoop-able and bite sized
- add a dash of salt to help make the flavors more pronounced
- change it up by adding bell pepper, diced Anaheim chilis, black beans or avocados
- the acid from the lime juice will help to soften the flavors of the onion and jalapeno – be sure to let the juice sit on those ingredients for at least 10 minutes before mixing everything altogether.
- chop the strongest flavors into the smallest pieces to make them more palatable
- moderate the heat by using only half of the jalapeno or onion called for
- be sure to remove the seeds and the membrane of the jalapeno unless you like things spicy – that’s where the heat is.
mango salsa
Try wearing gloves when chopping the jalapeno to protect your eyes. It can be hard to get the capsaicin off your hands, even after soap and water.
What to serve with pineapple / mango salsa
- air fryer cod
- sheet pan shrimp
- air fryer chicken fajitas
- garlic butter salmon
- crockpot chicken tacos
- crunchy onion burger
pineapple mango salsa
Ripe pineapples should be a bright yellow (not green) and smell fragrant! I also like to cut out the core and discard it rather than add it to my salsa— it’s a bit woody and can add a strange crunch.
Ripe mangos are slightly soft to the touch and should be a bright red or yellow (again, not green)— they should have a similar feel to a ripe avocado!
Can this pineapple/mango salsa be frozen?
Yes, I do it often. We have found that both pineapple and mangos freeze well. So just transfer any leftovers into a zip-top bag or airtight container and freeze for up to 3 months.
mango salsa for fish
How to make Pineapple/ Mango Salsa
- In a large mixing bowl, combine pineapple or mangos, parsley, olive oil, onion, lime juice, and the jalapeno and stir together gently.
- Chill in the fridge until ready to serve.
- Store in the fridge in an airtight container for up to 2 days.
mango salsa recipe
Ingredients for Pineapple/ Mango Salsa
- pineapple diced or mangos, diced
- fresh parsley – chopped
- olive oil
- red onion – chopped
- lime juice
- jalapeno
pineapple mango salsa recipe
TIP- try letting the chopped onion sit in a bowl of ice water for about 10 minutes. Then strain and pat dry. This will help reduce the bite of the onion- making the flavors blend better once mixed together.
Can this recipe be doubled?
You can, and we do it often. My favorite thing to do is to make a batch of both using the pineapple and then one with the mango and then stir them together in one bowl.
pineapple mango
Products I love when making pineapple or mango salsa…
This pineapple salsa recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade salsa before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this appetizer.
If you love this Easy Pineapple Salsa recipe, you’re going to love these other recipes too. Please click each link below to find the easy, printable recipe!
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Pineapple Salsa / Mango Salsa
Ingredients
- 1 pineapple diced or 2 mangos, diced
- 2 tbsp fresh parsley chopped
- 2 tbsp olive oil
- ½ red onion chopped
- 1 lime juiced
- 1 jalapeno diced
Instructions
- In a large mixing bowl, combine pineapple or mangos, parsley, olive oil, onion, lime juice, and the jalapeno and stir together gently.
- Chill in the fridge until ready to serve.
- Store in the fridge in an airtight container for up to 2 days.
Notes
- Ripe pineapples should be a bright yellow (not green) and smell fragrant! I also like to cut out the core and discard it rather than add it to my salsa— it’s a bit woody and can add a strange crunch.
- Ripe mangoes are slightly soft to the touch and should be a bright red or yellow (again, not green)— they should have a similar feel to a ripe avocado!
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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