I absolutely love all types of salsa. Fruit salsas are so satisfying and fresh. This canned pineapple salsa is no different.
Recently, I made Hawaiian inspired pork quesadillas and thought that pineapple salsa would be a perfect topping for the quesadilla.
Since I did not have fresh pineapple in the house, I busted open a can of pineapple from the pantry, and this canned pineapple salsa recipe was born.
This post contains affiliate links and/or ads. As an Amazon Affiliate, I earn from qualifying purchases. You can read more about it on my Disclaimer page.
Canned Pineapple Salsa Instructions
First of all, this pineapple salsa made with canned pineapple is so easy to make. While, I love to cook and adore fresh pineapple, sometimes quick and easy wins.
Open the can and drain the pineapple juice well. Save the pineapple juice to drink or for another recipe.
After the pineapple has been well drained, coarsely chop the pineapple chunks and place in a medium size bowl.
Next, remove the stem on the jalapeno and remove the seeds from the jalapeno. Depending on your desired heat level, leave some seeds with the jalapeno.
Dice the jalapeno and add to the bowl.
Next, finely dice one half of a red onion along with one half of a red pepper. Add the pepper and onion to the bowl along with the jalapeno.
Finally, add in two tablespoons chopped cilantro, juice of one lime, and one quarter teaspoon salt.
Mix ingredients well. Chill for at least two hours prior to serving.
Pin It For Later!
Variations And Substitutions for Pineapple Salsa
- Adjust the quantity of the jalapeno to taste. If you prefer additional heat in your salsa, keep the seeds in the pepper and throw in a second jalapeno for a spicy pineapple salsa.
- If spicy is not your thing, omit the jalapeno.
- Substitute fresh pineapple for the canned pineapple if you prefer a fresh pineapple salsa. Use one and a half cups diced pineapple when using fresh pineapples.
Be sure to subscribe in order to receive the latest updates.
- 20 oz can pineapple chunks
- 1/2 red onion, finely diced
- 1 jalepeno, finely diced
- 1/2 red bell pepper, finely diced
- 1/4 tsp salt
- 2 TBSP chopped cilantro
- 1 lime, juiced
- Drain a can of pineapple chunks. Once the pineapple is well drained, coarsely chop the pineapple and add to a medium size bowl.
- Finely dice a seeded jalapeno, one-half red onion, and one-half red bell pepper. Then add to the pineapple.
- Add one quarter teaspoon salt, two tablespoons chopped cilantro, and the juice of one lime to the pineapple mixture.
- Mix well and refrigerate at least two hours before serving.
- Jalapeno quantity can be adjusted based on taste.
- One and a half cups fresh pineapple can be substituted for the canned pineapple
Nutrition Information:Yield: 6 Serving Size: 1/4 cup
Amount Per Serving: Calories: 37 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 98mg Carbohydrates: 7.2g Fiber: 0.8g Sugar: 4.5g Protein: 0.4g