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Pineapple Salsa

Course: Appetizer
Keyword: pineapple salsa
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 Servings
Author: Lisa Marie Todd


  • 2 cups pineapple diced into 1/4" pieces
  • 1 cup red onion diced
  • 1 red bell pepper diced
  • 1/4 cup cilantro minced
  • 1 small Serrano pepper finely chopped (you will use ⅛ - ½ teaspoon of the pepper)
  • 1 scallion minced
  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 1 teaspoon orange zest
  • 1/2 teaspoon cumin
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper


  1. In a large bowl, combine pineapple, red onion, bell pepper, cilantro, serrano pepper and scallion. Mix well.
  2. Add orange juice, lime juice, orange zest, cumin and olive oil. Gently mix everything together. Add salt and pepper to taste and mix well. Use immediately or cover and refrigerate. Salsa will keep for 3 days refrigerated.

Recipe Video

Recipe Notes

1. When dicing the pineapple, red onion and bell pepper, try to keep the diced pieces all the same size.

2. You can use fresh or canned pineapple in 100% juice.

3. You can substitute habanero pepper for the serrano pepper. Remember the habanero pepper is hotter!