Pineapple Tomato Salsa

A few weeks ago I got together with Garrett to roast some chile peppers and make some coconut pineapple cupcakes. We had loads of extra pineapple, and all the other ingredients for a great salsa, so naturally we put them all together, and voilá! A great combination. Use the tomato pineapple salsa with fish tacos, or over grilled steak or pork, or even wrapped up in a heated flour tortilla with a few slices of avocado.

Pineapple Tomato Salsa Recipe

  • Prep time: 10 minutes
  • Yield: Makes approximately 3 cups


  • 1 1/2 cup chopped fresh pineapple
  • 1 cup chopped fresh plum tomato (about 2 plum tomatoes)
  • 1/2 cup chopped red onion
  • 1/4 cup chopped red bell pepper
  • 1 Anaheim chile, roasted, seeds, stem, and veins removed, chopped OR 1 fresh serrano chile, seeds and stem removed, chopped*
  • Juice of one or two fresh limes (2-3 Tbsp, to taste)
  • 1/4 teaspoon salt
  • 1 Tbsp olive oil
  • 1/4 cup chopped fresh cilantro, packed


Combine all of the ingredients in a medium sized bowl.

* Take care when handling hot chile peppers. Make sure to wash your hands thoroughly with soap and hot water after handling them. Avoid touching your eyes.

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Pineapple Tomato Salsa

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Showing 4 of 17 Comments

  • rhiannon

    I make a pineapple tomato salsa. I prefer very mild salsa, so I don’t put any chilies, just a bit of cayenne powder. I also add some red and green bell peppers.

  • Jerry

    This looks fabulous! I wish, Oh how I wish, that my wife wasn’t allergic to pineapple!

  • Sarah

    This is what summer is all about!

  • Anonymous

    I love fruit salsas!

    Jerry- If your wife is allergic to pineapple, try using oranges, peaches or mangoes in place of. They are excellent substitutions. Each has it’s own “zing”. Yum.

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