Pineapple Salsa with Jicama

Make sure you let the salsa rest for at least an hour before you serve it. It needs the time for the flavors to blend.

  • Prep time: 15 minutes
  • Resting time: 1 hour
  • Yield: Makes about 3 cups


  • 1 1/2 cups finely chopped fresh pineapple
  • 1 cup finely diced peeled jicama
  • 1/2 cup finely diced red bell pepper
  • 1/2 cup minced red onion
  • 1 teaspoon minced fresh ginger
  • 1 Tbsp lime juice
  • 1/2 teaspoon lime zest
  • Pinch salt
  • 2 Tbsp minced cilantro


Combine all ingredients in a bowl. Let rest for an hour before using for the flavors to blend.

Great with fish, seafood, pork, chicken, or tortilla chips.

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  • Brandon J. Li

    This was killer with Grilled Fish, al Pastor and Jamaican Jerk Chicken Tacos.


  • T Cornelius

    I substituted scallions for the red onions. The salsa was a big hit. The second day it was perfect.


  • Kate

    Never would’ve thought to put ginger in salsa but can’t wait to try! Loved this recipe so much I added it to my weekly round-up! Thanks!

  • Annie Comaduran

    Thank you for yours recipies. I enojoied your recipies.