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Spicy Pineapple Salsa Recipe

Spicy Pineapple Salsa Recipe

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Allison Beck

Pineapple Salsa

A sweet and spicy salsa full of fresh flavors. Or you can serve it in a bowl with blue corn chips for a party appetizer.

Click here to see How to Buy a Ripe Pineapple.


  • 1 whole ripe pineapple, rind removed, cored, and chopped into ¼-inch dice (about 3 cups of chunks)
  • 4 jalapeños, stemmed, seeded, and chopped into 1/8-inch dices
  • 1 large red onion, chopped into 1/8-¼-inch dices
  • ½ bunch cilantro, de-stemmed and roughly chopped
  • Salt, to taste

Spicy Grilled Pineapple Salsa

This Spicy Grilled Pineapple Salsa is an easy addition to your barbecue menu! Its sweet, spicy, really fresh and tropical. You’ll be making this all summer! It goes really well with any kind of meat or fish and makes a taco taste amazing!

I have to be honest here. This did not start as a recipe for the blog. Because I never thought a spicy grilled pineapple salsa would be something we’d come to love.

Recently at a family barbecue, a cousin grilled some pineapples. At first I wrinkled my nose at them. But not one to shy away from trying something new, I had to give it a go. Sprinkled with chili powder and tossed in lime juice, I wasn’t prepared for the explosion in my mouth when I bit into them. The taste is unforgettable. So when I chanced upon some beautiful baked beet taco shells at a gourmet store, I started thinking of flavor and color combinations. I couldn’t resist pairing the two.

We even had it the other day with some mini burgers for dinner. One bite and we were sold. In the end, we were shoveling salsa into our mouths. I have to admit, I love the color combinations. That beautiful deep pink of the taco shells looks stunning with bright yellow salsa. Taking these pictures were what a food bloggers dreams are made of (I hope I never see you again brown food). But more than that, this salsa is so many things. Its sweet, tart, spicy and so so fresh. The jalapeños and lime cut through the sweetness and the coriander just adds oodles of spunk to this quick dip/salsa/appetizer/salad. I still have so many ideas on how I can eat it. For now, I’ll settle down with a bowlful on the couch.

What do you think about pineapples in your salsa? Tell me about it on Facebook or Twitter

  • Chop pineapple into small pieces that resembles tiny cubes. Set aside.
  • Clean red and orange peppers removing stems, meat and seeds from the pepper and chop into small pieces.
  • Clean the jalapeno removing stems, meat and all seeds, then chop into small fine pieces.
  • Chop the red onion into fine small pieces and set aside.
  • Finely chop cilantro.
  • Toss all of the chopped ingredients together in a large bowl, add fresh lime juice, toss again.
  • Cover and chill in refrigerate until serving. This will give all the flavors a chance to blend.
  • Chips and Salsa
  • Enjoy a bite of salsa

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The Spruce / Kristina Vanni

Using a large knife, cut a whole pineapple in half lengthwise and through the leaves into two halves.

The Spruce / Kristina Vanni

Cut around the edge of each pineapple half, leaving about 3/4 of an inch rim to the outside of the pineapple. Cut out the center core, remove, and discard.

The Spruce / Kristina Vanni

Score the pineapple by slicing it into chunks. Use a large serving spoon to scoop out the pineapple chunks.

The Spruce / Kristina Vanni

Cut the pineapple chunks into a medium dice for the salsa. Measure 2 cups of diced pineapple for the salsa and reserve any remaining pineapple for another use. Set aside hollowed out pineapple halves for serving.

The Spruce / Kristina Vanni

In a large bowl, combine the pineapple, tomatoes, onion, cilantro, jalapeno peppers, lime zest and juice, olive oil, ground coriander, cumin, and salt.

The Spruce / Kristina Vanni

Cover and refrigerate until ready to serve.

The Spruce / Kristina Vanni

When ready to serve, spoon the salsa into the reserved pineapple half. Serve with tortilla chips. Enjoy!

The Spruce / Kristina Vanni

This pineapple salsa is great with tortilla chips, but it also is a wonderful addition to some of your favorite main dishes. Leftover pineapple salsa spooned over grilled fish or with an oven-roasted pork tenderloin.

Once you have prepared the salsa, it can be covered and stored in the refrigerator until you are ready to serve. This helps the flavors combine as well. The salsa can be prepared a few hours in advance, but after about a day in the refrigerator, the salsa starts to become watery.

Citrus and spice are the secrets to adding flavor to homemade salsa. If you prefer more heat, simply increase the amount of jalapeno in the recipe or add another hot pepper, such as serrano, into the mix. Fresh lime zest and juice are used in this version, but lemon is also a delicious option.

You May Also Like

  • This lovely pineapple upside-down cake recipe that’s extremely simple to make.
  • Try this easy roasted salsa verde recipe with lots of flavor thanks to roasted tomatillos, peppers, and garlic.
  • Try our fresh tomato salsa (also known as pico de gallo) with tomatoes, onion, and cilantro.
  • This is the very best avocado salad! I eat it by itself, add it to larger salads, and even use it as a chunky salsa.
  • We also love swapping some of the mayonnaise in our regular egg salad recipe with avocado for this easy avocado egg salad.

Recipe updated, originally posted June 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

It’s typically served with tortilla chips or pita chips as as appetizer for game day or tailgating parties or even Cindo de Mayo.

You can also serve it as a side dish with grilled or baked fish, salmon, pork, beef, chicken. You can even use it to make a deliciously sweet and spicy pineapple salsa chicken.

Use it as a topping in rice bowls, burrito bowls, tacos, tamales, burritos, enchiladas, tostadas, nachos, quesadillas, along with rice, beans, Vegetable Fajitas (One Pan)and cooked meats such as Mexican Shredded Chicken (One Pot) or Steak Fajitas (One Pot) or,Chicken Fajitas (One Pot).

One of my favorite things to do at parties is to set up a taco bar with this salsa and and all the other sides and main dishes and allow your guests to get creative and make their own rice bowls or tacos.


Pineapple mango salsa– Mix in 1 finely chopped fresh mango.

Pineapple strawberry salsa– Mix in 1/2 cup cup finely chopped strawberries.

Spicy pineapple salsa– Add red chili flakes, or finely chopped habanero peppers or jalapenos.

Pineapple avocado salsa– Mix in 1 large finely chopped avocado.

Cooked/ Grilled pineapple salsa– Grill pineapple slices and then finely chop them and use them in this recipe.

Add other herbs– Cilantro is the classic choice but you can also add parsley or chives or mint.

Add fresh vegetables– This would also help balance out the spice factor. My personal favorite add-ins are cucumbers and corn.

Tips and Techniques

Serve it with warm or cold– Some people in my family like to heat it in the microwave and then serve it with chips but I prefer it cold. I think heating it makes it “watery.”

Don’t use canned tomatoes- You must use ripe, fresh tomatoes. Roma tomatoes, plum tomatoes or even cherry or grape tomatoes are the best. Be sure to remove the seeds.

White onions vs. Red onion– Either can be used and it’s a personal preference. Red onion is a little sweeter.

Do not use a blender-This salsa is typically served chopped. Adding everything in the blender will turn it into a chunky, mashed paste.

Adjust amount of ingredients– This is such a versatile recipe that all the ingredients can be adjusted to your preference. Don’t like onions? Reduce the quantity. Too spicy? Add less jalapenos.

Canned pineapples vs. Fresh pineapples- Either can be used. I prefer canned because it’s just convenient. You can use diced pineapples and chop them up a little more or you can also use crushed pineapples.

Let it rest– Once you have tossed all the ingredients together, cover and chill in the fridge for 20-30 minutes to allow the flavors to deepen. This is an optional step but I truly think it enhances the overall flavor.

Juicy Grilled Hamburgers With Pineapple Salsa and Spicy Aioli

It’s burger season and what better way to enjoy the outdoors than to fire up that grill! I have to be honest with you before I start to get into sharing this juicy hamburger recipe with you. I don’t eat red meat! But I know some of you do and my family just loves a big juicy burger too!

How about we give a big “WELCOME” to the first red meat recipe blog post on Delightful Mom Food.

During the summer months my husband makes grilled burgers almost every weekend. I usually have mine vegetarian with just lettuce, tomato, grilled onions, and avocado stacked inside gluten-free hamburger buns with a side of grilled corn and fresh seasonal salad. My favorite part is all the toppings and veggies you can add to a “burger” to make them healthier.

I do not want to deprive my boys (or any of you who love red meat) because it can be a healthy food choice for certain bodies. Everybody has a different blood type in which their bodies crave certain foods that help them thrive. My body doesn’t do well on red meat but my husband and oldest both crave it. To the point that when they get a grilled burger in their hands it is gone within minutes and there is no return, no question, no food complaints and any hangry moments are out the door! To tell you the truth it is not the same situation feeding them a turkey burger. That being said, I am going to start adding our favorite grilled burgers recipes to the blog!

These burgers are so juicy! Grilled hamburgers have a clearly distinct flavor rather than pan fried burgers- have you noticed a difference? I notice it even in my turkey burgers. My hubby will never let me pan fry a burger (even on a grill pan) on the stove. Grilling a burger is quite simple and a healthier way to cook meat as it allows the extra oils and fats to drip into the fire instead of settling on the meat.

Organic and Grass Fed Beef

Shop for organic and Grass-fed meats! When we buy red meat I only look for two things and those two things are it needs to be organic and grass-fed. I also try to only choose beef that is “lean” and “extra-lean” to minimize saturated fat and cholesterol.

Cows raised in the pasture have less saturated fat and higher amounts of omega-3 (healthier) fatty acids than grain-feed cattle. Eating organic and grass-feed meats also help to ensure there are no added hormones given to the cows.

I have found organic grass-fed ground beef at Grocery Outlet and Costco to have the best prices.

Tips for Grilling A Juicy Hamburger

For any juicy hamburger recipe, knead the meat for a long time (about 3 minutes) to pack each patty in nice and tight so it does not fall apart on the grill. This also settles in all the flavors.

Heat the grill on medium-high and get it nice and warm inside. Oil the patty and place it on medium-high heat for 3 minutes to sear in all the juices and give the hamburger patties nice grill marks. Flip after 3 minutes and heat for another 3-4 minutes or until 160 degrees F for medium. Add any cheese about 1 minute before removing from the grill.

Be gentle and only flip the burgers once.

Do not press the burgers down with a spatula or it will push out natural juices.

Let us talk about this pineapple salsa!

This salsa encompasses sweetness with hints of jalapeno heat and pairs well with a spicy aioli. Something about all that subtle heat and sweetness just really compliments the grilled burger (hubbies words). It all started because we came home from the grocery store with a pineapple that was about to go bad. I absolutely LOVE grilled pineapple and thought it would be delicious either added to a grilled hamburger recipe sliced on top or turned into salsa.

Before we get to this juicy hamburger recipe there is one little secret ingredient and one trick my husband likes to add to his grilled burgers to keep them sticking together. To keep burger patties staying together nice and tight and snug add 1 egg and make sure to knead the meat for a while. What you are left with is a solid patty ready to grill!

I hope you enjoy this juicy grilled burger recipe! Any leftover cooked patties can be crumbled up and added to pasta dishes for another meal.

Related Video

I've now done this recipe 3 or 4 times. Everyone loves it. I like it a little hotter so I probably triple the Chipotle. For the pineapple, I've used canned when the fresh didn't look that great. Worked quite well. A great dish to do with company. Make the mayo early. For the salsa, put pineapple and marmalade together early. Added ginger and lime just before serving. If you really like ginger add early as well. It will take over, so be sure to not add as much if you add early.

I couldn't be happier with the receipe. My children and husband loved it. I used apricot preserves because I had it on hand. It was quick and easy.

So easy to make and delicious! I always struggle with using the second half of a pineapple (after I've eaten my fill of it straight). Plus, this dish takes me away from winter - for an evening at least.

We make this dish regularly. Even my 2 year old LOVES it (minus the spicy mayo). I've also drizzled the chipotle mayo on fish tacos.

We made this dish for a dinner party for 10. Everyone loved it!! I will make it again but add a bit more heat to the Spicy Chile Sauce.

Neither my husband nor I liked the idea of mayonnaise on the fish, so I added the chipotles to the pineapple salsa. After my 11 yr old son got over the shock of spicy pineapples, he gobbled it down. I'll definatley make this again!

I am having some guests over for dinner and decided to give it a try. It turned out delicious and will certainly prepare it for my dinner party next friday. Thank you for excellent recipes. Carola Diaz

How to pick a pineapple

When shopping for pineapple, it may be difficult to tell if it will be sweet and have a golden colored flesh. Some things to look out for is to give it a smell, if it has a fresh and sweet aroma, that’s a good indicator of ripeness. Pineapples are typically picked at their peak depending on the grower and don’t ripen much after, which means color may not be the main factor. Some green pineapples are ripe too! Make sure the leaves look fresh, and the shell is firm and not too soft.

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