4.9 from 27 votes
Pineapple Salsa
This pineapple salsa recipe is made with frozen pineapple chunks, bell peppers, Roma tomatoes, red onion, cilantro, and lime juice. It's so quick to make and pairs well with grilled chicken, tacos, fish, and more!
Prep Time
5 mins
Total Time
5 mins
Servings: 3 cups
Calories: 70 kcal
Course:
Appetizer , Condiments , Others
Cuisine:
Vegetarian , Vegan , gluten-free
Ingredients
- 1 ½ cups DOLE Frozen Pineapple Chunks thawed, drained, and diced small
- 1 to 1 ½ cups bell pepper seeded and diced small (from about 1 small bell pepper; I used yellow, use your favorite color)
- 1 medium roma tomato diced small
- ½ cup fresh cilantro leaves finely chopped
- ¼ cup red onion peeled and diced small
- about 2 tablespoons lime juice or to taste
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
- pinch granulated sugar optional and to taste
Instructions
- To a large bowl, add all ingredients, stir to combine, taste, and check for flavor balance. Make any necessary tweaks based on personal preference, i.e. more salt, pinch of sugar, etc.
- Serve immediately or cover, refrigerate, and serve chilled.
Cup of Yum
Notes
- Salsa will keep airtight for up to 5 days in the fridge, noting that it will become more watery as time passes as the produce releases its natural juices. I prefer it about 4 to 12 hours later, after the flavors have married and it’s been chilled.
Nutrition Information
Serving
1
Calories
70kcal
(4%)
Carbohydrates
18g
(6%)
Protein
1g
(2%)
Sodium
180mg
(8%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Nutrition Facts
Serving: 3cups
Amount Per Serving
Calories 70
% Daily Value*
| Serving | 1 | |
| Calories | 70kcal | 4% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Sodium | 180mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.