Salsa de Pina - Pineapple Salsa

I Pinned this recipe several months ago, and have made it a few times since. Love it.  We usually eat it up so quickly, I forget to take a photo. Perfect with fish tacos, enchiladas, or tortilla chips. It's simple and fresh, and everyone loves it.
Everyone except one 15 year old boy, who will remain nameless.

Salsa de Pina Picante- Pineapple Salsa
adapted slightly from Savuer magazine
print recipe

1 cup finely chopped fresh pineapple
¼ cup chopped cilantro
3 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1 ½ teaspoon sugar
1 teaspoon kosher salt
2 jalapenos, stemmed and minced
½ small red onion, chopped fine

In a large bowl, mix all ingredients. Serve at room temperature.

-If making this ahead, refrigerate and add red onion just before serving. The acidity of the pineapple may make the red color in the onion bleed onto the fruit if prepared ahead.


  1. Send that 15-year old portions over to my house. We could polish his off. I love the beautiful color.

    1. Thanks Bonnie, I love the colors as much as the flavors too!


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