Food & Cooking Recipes Appetizers 5-Ingredient Pineapple Salsa 5.0 (1) 1 Review It's colorful, crunchy, and not spicy—it has a delicious sweet-tart flavor. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Published on January 31, 2024 Rate PRINT Share Close Photo: Kelsey Hansen Yield: 1 quart Forget about all those tomato salsas you've loved, this pineapple salsa is sure to become your new favorite and go-to. It's fresh, crunchy, and has a bright acidity, with a balance of sweet and tart flavors. It makes a great partner for all kinds of proteins, from fish to chicken to pork, and of course, we recommend it as an appetizer or snack with plenty of chips. If you've always been team tomato salsa, let us remind you that tomatoes are technically a fruit—we just choose to use them as a vegetable. Hopefully, that will help you get behind making this easy salsa with pineapple, because you really shouldn't miss out on this recipe. Dinner Recipes 8 Ways to Use Pineapple Salsa It's versatile and plays well with everything from grilled chicken to breakfast eggs: As a dip with chips With grilled, sautéed, or breaded and fried chicken On grilled or sautéed fish or shellfish (try it with shrimp!) With grilled, roasted, or pan-fried pork chops or tenderloin On eggs, whether fried, poached, or scrambled As a taco topping In a burrito bowl On top of an otherwise not-so-exciting green salad Why You Need to Use Fresh PineappleFrozen and canned pineapple are too soft and watery for this recipe, and the salsa will lack that essential fresh crunch. (You could use cut-up pineapple from the produce department of the supermarket if you want a shortcut.) Ingredients ½ large (or 1 small) pineapple, peeled, cored, and diced (about 3 cups) 1 small red onion, diced 1 small yellow or orange bell pepper, seeds and ribs removed, diced ½ cup finely chopped fresh cilantro 2 tablespoons finely chopped mint Coarse salt and freshly ground pepper Directions Kelsey Hansen Prepare pineapple: Peel, core, and dice the pineapple. There should be about 3 cups. Kelsey Hansen Make salsa: Combine all ingredients in a large bowl, and let stand at least 30 minutes to let flavors develop. Serve or refrigerate. Kelsey Hansen Kelsey Hansen Storing If you want to make the pineapple salsa ahead or have leftovers, cover the salsa with plastic wrap and refrigerator for up to one day. Frequently Asked Questions How do you choose a pineapple? When choosing a pineapple at the grocery store, know that pineapples do not ripen once picked. Look for fruit that's heavy for its size, fragrant (it should smell sweet and slightly fruity), and golden in color. A bit of green is fine but avoid any fruits that are black or soft in spots. What is pineapple salsa made of? Pineapple salsa is made with a variety of ingredients. There is always pineapple but the other ingredients vary. There is usually onion and often chile, such as jalapeno or habanero. Some pineapple salsa may use lime juice or another citrus juice. Fresh herbs like cilantro are often used in pineapple salsa. Other fruits, such as tomato or tomatillo may be added, or avocado or beans for a heartier salsa. Other Fruit Salsa Recipes to Try: Pineapple and Black Bean Salsa Mango-and-Avocado Salsa Strawberry Salsa Easy Tomatillo Salsa Fresh Fruit Salsa Originally appeared: Martha Stewart Living, July 2002 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.