Super Easy Pineapple Salsa

Susan Feliciano


I learned to make pineapple salsa in Mazatlan, Mexico, on a cruise - we went to a salsa cooking and dancing class, what a hoot! We learned to roast our own peppers, how to mash the vegetables in a mocaljete, and other fancy techniques.
Here is a very "American" version of pineapple salsa. But this recipe takes the cake for ease of preparation, and the results are very good. Very quick to prepare for unexpected guests. Serve with tortilla chips or sliced vegetables. Also good as a topping for grilled fish or chicken.


★★★★★ 2 votes

2 cups
5 Min


  • 8 oz
    can crushed pineapple with juice
  • 1 c
    pace picante sauce (or your favorite)
  • 2
    fresh jalapeño peppers, chopped
  • 4
    green onions, thinly sliced
  • 2-3 Tbsp
    fresh cilantro, chopped

How to Make Super Easy Pineapple Salsa


  1. Drain pineapple well, and reserve juice.
  2. Combine all ingredients except reserved juice. If a juicier salsa is desired, add some of the reserved pineapple juice until the desired consistency is reached.
  3. Enjoy with chips, or as a topping for meats or seafood.

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