Fresh Pineapple Avocado Salsa

My fresh pineapple avocado salsa is perfect with tortilla chips and works really well as a topping for tacos, fish, and grilled meats. It’s fresh, simple, quick, and absolutely delicious!

Fresh Pineapple Avocado Salsa

This pineapple avocado salsa makes me so happy! I mean, look at it, it’s beautiful. More importantly, it’s really delicious. The pineapple is sweet, the avocado creamy, and there’s just enough heat from jalapeños and lime.

Many people think of pineapple for sweet recipes like pineapple upside-down cake or carrot cake, but I’m here to tell you that this pineapple avocado salsa is incredible! I love it on top of almost all our favorite taco recipes. It’s wonderful spooned over grilled steak or fish (like this grilled swordfish) and works really well beside a bowl of homemade tortilla chips.

Key Ingredients

  • Pineapple: I love fresh pineapple for this salsa and look for a large pineapple with golden or yellow hues on its skin/peel (that means it will be sweet). Another trick is to smell it. You’re on the right track if you smell a hint of sweet pineapple. And lastly, it should be firm, but give just a little when you feel it. Put anything back that’s bruised or soft. If fresh pineapples are out of season for you, pick up canned pineapple in light syrup instead, but drain it before chopping and adding it to the salsa.
  • Avocado: I love the cool, creamy texture of avocado with the pineapple. Here are our tips for choosing avocados if you aren’t sure.
  • Red Onion: I love the look of red onion and think it makes our salsa really pretty. That said, feel free to use sweet or white onion instead. I use the same trick of minimizing the raw bite of the onion in this salsa as I do when making guacamole. I chop them, then cover the onion with cold water for 5 minutes. After a quick drain and rinse, this process cuts the raw bite of the onion a bit.
  • Jalapeños: Since the pineapple is sweet, I like adding some heat with fresh chile. We call for two peppers in the recipe, but you can always adjust to your tastes. Use both peppers for a medium spicy salsa, but remove the seeds and white membrane inside them (that’s where most of the heat comes from). If you love spicy food, leave the seeds in.
  • Lime and Cilantro: I love using the zest and juice of my lime for this salsa, and I am pretty generous with the cilantro, too. The sweetness of the pineapple can take it. If you don’t like cilantro as much as I do, cut back or substitute with something else (mint, basil, and parsley are good options).
How to cut a pineapple for salsa - Removing the peel

When you cut pineapples, start by removing each end (the bottom and leafy top). Then, use your knife to cut away it’s skin/peel – just follow the pineapple’s curve from top to bottom.

How to cut a pineapple for salsa - Removing the core

Then, I like to remove the core, so I cut the pineapple into quarters and use my knife to cut away the inner fibrous core. From there, you can cut into small pieces for the pineapple salsa.

Making Pineapple Avocado Salsa by tossing all the ingredients in a large bowl.

Now, the salsa is as simple as tossing everything together and serving. Just don’t forget my five minute step of soaking the onions in cold water (it makes such a difference and tones down onion breath!).

Pineapple Avocado Salsa

Fresh Pineapple Avocado Salsa

  • PREP
  • TOTAL

We love this easy pineapple avocado salsa! I love fresh pineapple for this recipe, but you can use drained canned pineapple if that is all you have access to. Serve this simple salsa next to homemade tortilla chips or with your favorite tacos.

6 Servings

You Will Need

1 medium pineapple, peeled, core removed, and cut into 1/4-inch pieces (about 5 cups)

1 cup finely chopped red onion, about half an onion

2 jalapeños, or to taste

1 medium avocado, peeled and cut into 1/4-inch pieces

1 lime, zested and juiced

1/3 cup loosely packed cilantro leaves and tender stems, chopped

1/4 teaspoon sea salt, or more to taste

Directions

    1Add the chopped red onion to a small bowl and cover with cold water. Set aside for 5 minutes. Drain, then rinse. This tones down the raw flavor of the onion.

    2For a mild salsa, remove the seeds and white membrane of both jalapeño peppers, and then finely mince. For a spicier salsa, leave some or all of the seeds and membrane.

    3Add the pineapple, drained onion, minced jalapeños, lime zest, lime juice, cilantro, and salt to a large bowl. Toss well, taste, and then adjust with more salt as needed.

Adam and Joanne's Tips

Nutrition Per Serving Serving Size 1/6 of the recipe / Calories 63 / Total Fat 3.6g / Saturated Fat 0.5g / Cholesterol 0mg / Sodium 222.8mg / Carbohydrate 8.4g / Dietary Fiber 2.5g / Total Sugars 3.9g / Protein 0.9g
AUTHOR: Joanne Gallagher
Adam and Joanne of Inspired Taste

We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us

7 comments… Leave a Review
  • Sandy August 31, 2020

    This was SO EASY and it was really flavorful. I made it to eat with Carne Asada. Thank you!!!

    Reply
  • Willow April 20, 2018

    Thank you for a wonderful looking recipe. I would love to make this but I need to understand the nutrition for this recipe. I looked for the nutritional info but I think I missed it. It’s very important to me because my husband is diabetic and all the ingredients are things he loves but we need to be careful. I hope we can enjoy this when we can see the nutritional info. Thank you so much in advance for any help you can give.

    Reply
    • Joanne May 2, 2018

      Hi Willow, You can find the nutritional information underneath the recipe (under the notes section).

      Reply
  • Zelpa August 2, 2014

    What can l replace jalapeño with if l can’t find them

    Reply
    • Joanne August 7, 2014

      Try serrano or poblano pepper. Or, just omit it all together. If you do omit it and still want some heat add a couple dashes of your favorite hot sauce.

      Reply
  • Wendi @ Bon Appetit Hon June 12, 2012

    The only question I have is whether you guys will deliver some of this to me for lunch today?????

    Reply
    • Joanne June 12, 2012

      Of course!

      Reply

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