Pineapple Salsa - Fruity and Delightful

You are going to love this pineapple salsa with it's combination of fruity, tangy, sweet, spicy and crunchy flavor. Wow, the flavors do work really well together with the feta cheese tying it all together.

It may seem a little unusual to combine vegetables with fruit but give it a try, the combination is amazing. This pineapple salsa goes great with chicken, pork or beef.

Let me say this about pineapple. Once you experience your salsa with fresh pineapple, you won't be going back to canned anytime soon.

There just is no comparison. Fresh pineapple is just… so fresh!

pineapple salsa
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To give an analogy just think of tomatoes. Once you've had home grown tomatoes, store bought just doesn't hold a candle to those you lovingly grow in your backyard. It's all about that flavor bursting in your mouth. Unbelievably good.

So don't be intimidated by having to cut up a fresh pineapple. It's pretty easy and worth the effort.

This pineapple salsa can stand alone as an appetizer with tortilla chips or accompany a nice piece of fish as a delicious side dish.

Making salsa is not only easy to prepare, there is no real cooking involved, it's incredibly healthy. All the fruit and veggies provide for a powerful vitamin mineral punch and there is little fat. There are walnuts but heck, those are the good fats and there is only a small amount in this recipe.

I mentioned above that there is no real cooking in this recipe, however the walnuts are roasted. You have options here. You can choose to not roast them or you can leave them out entirely. But try not to. They provide great flavor and crunch.

As with all salsas, feel free to add more or different vegetables or fruits. You are only limited by your imagination so go ahead and play.

Pineapple Salsa

makes about 3 cups


  • 1 1/2 cups fresh pineapple, cut into small chunks
  • 2 green apples, granny smiths, cored and chopped
  • 1 jalapeno, de-veined,seeded and minced
  • 1/4 cup red onion, minced
  • 1/2 red bell pepper, finely chopped
  • 1 handful cilantro, chopped
  • 1/2 cup walnuts, chopped and roasted
  • 2 tsp. sugar
  • 1 lime zest
  • 2 tsp. lime juice
  • 1/2 cup fresh orange juice
  • 1/2 cup feta cheese, crumbled

Toss the walnuts in a frying pan over low heat. You can chop all your other ingredients up while they are browning.

Keep your eye on the walnuts though as they can burn pretty quickly. Stir occasionally as they brown. When they are done, set them aside to cool.

Dice and chop all the ingredients except for the feta cheese. When you juice the lime and orange be careful not to get any seeds in your salsa. You can either squeeze the fruits over a strainer or use your hand to catch those seeds.

Your goal is to chop all the fruit and vegetables about the same size for uniformity.

Place all ingredients in a bowl and stir to combine. Sprinkle the feta cheese on last and gently stir. Refrigerate and serve with tortilla chips or any fish or meat.

Return From Pineapple Salsa to More Mexican Recipes

More Salsa Recipes

Pico de Gallo
Shrimp Salsa
Restaurant Style Salsa
Mango Salsa
Pineapple Orange Salsa
Cranberry Salsa
Avocado Melon Salsa

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Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California