Spicy Pineapple Avocado Salsa

Easy pineapple salsa recipe with avocados, jalapeño, red onion, and fresh lime. Jump to the Spicy Pineapple Avocado Salsa Recipe or read on to see our tips for making it.

Spicy Pineapple Avocado Salsa Recipe

How to Make Salsa with Pineapple

This salsa is simple to make and comes together quickly.

How to Make Spicy Pineapple Salsa

You will need a ripe pineapple (check below for our tips on choosing them) and a ripe avocado. We like everything to be cut pretty small. For the pineapple, you will need to peel and remove the core. When you cut pineapples, start by removing each end. 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

Cut the pineapple into quarters and use your knife to cut away the inner fibrous core. From there, you can cut into small pieces for the salsa.

How to cut a pineapple

We also add onions to the salsa, but before we do, we like to “deflame” them. This tames down the “raw-ness” of the onion. Just add the diced raw onions to a bowl with warm water and set aside for about 5 minutes. Drain and rinse them and you’re ready to add them to the pineapple salsa.

Making the salsa

For the spicy part of this recipe, we use jalapeño peppers. Depending on how spicy you want your salsa you can add multiple peppers or not. Also, by removing the membrane (white part) and seeds, the pepper will be less hot. For a medium spice level, we add two jalapeños with their seeds and membrane removed.

Tip: How to Choose Pineapples

  1. Look for a large pineapple with golden or yellow hues on its skin/peel. That indicates sweetness. Also, it’s a good thing if you see “Golden Pineapple” on the label.
  2. Give it a sniff — If you smell a hint of sweet pineapple, you’re on the right track.
  3. Check how it feels — The pineapple should be firm, but gives just a little when you feel it. Definitely put anything back that’s bruised or soft.

You May Also Like

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

Spicy Pineapple Avocado Salsa

  • PREP
  • TOTAL

We love this easy pineapple salsa recipe with avocados, jalapeño, red onion, and fresh lime. Fresh pineapple is best in this salsa, but canned pineapple that has been drained will work in a pinch. If using fresh, when buying look for a large pineapple that has shades of yellow or gold on the skin and has a mild scent of sweet pineapple. Serve this pineapple salsa with chips or on top of burgers, grilled pork, chicken or with seafood.

Makes approximately 6 servings

You Will Need

1 cup finely chopped red onion (1/2 a large onion)

2 jalapeños, or to taste

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

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

Directions

    Add chopped red onion to a small bowl and cover with warm water. Set aside for 5 minutes. Drain then rinse.

    Depending on how spicy you want the salsa to be, deseed and remove the white membrane of one or both jalapeños. Or for a mild-medium salsa remove the seeds and membrane for both peppers. Mince the jalapeños finely.

    Toss pineapple, avocado, red onion, jalapeños, lime zest, lime juice, cilantro, and the salt to a large bowl until well mixed. Taste then adjust with more salt if necessary.

Adam and Joanne's Tips

  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

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: Adam and Joanne Gallagher

Subscribe to Our Newsletter

Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Click Go to signup for free!

6 comments… Leave a Comment
  • Willow April 20, 2018, 11:33 pm

    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, 2:25 pm

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

      Reply
  • Zelpa August 2, 2014, 1:39 am

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

    Reply
    • Joanne August 7, 2014, 12:32 pm

      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, 8:11 am

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

    Reply
    • Joanne June 12, 2012, 10:18 am

      Of course!

      Reply

Leave a Comment Below:

Cancel reply

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. By submitting your comment, you are agreeing to our Privacy Policy.

* Required fields (Email address will not be published)

Did you make it? How was it?:

 

Previous Post: Next Post: