Pineapple Salsa Recipe Sensational

Here is a wonderfully refreshing pineapple salsa recipe that can be blended up in a foodprocessor or blender for a smoother texture and served with fish or chicken.

If you prefer a chunkier salsa, just make as directed below and serve with tortilla chips. Your guests will be asking for more.

Tell them this is just a sample of more delicious Mexican food to come. Then prepare chicken enchiladas, Spanish rice, and beans. Serve up a pitcher of refreshing margaritas and finish with silky smooth caramel flan.

They will think they have spent the evening in Mexico!

Pineapple Orange Salsa Recipe

  • 1 can 20 oz. crushed pineapple in own juice, drained
  • 1 can 11 oz. mandarin oranges in light syrup, drained and cut into small chunks
  • 1 tomato, sliced 1/4 inch chunks
  • 1/2 red bell pepper, chopped 1/4 inch chunks
  • 1/4 cup diced red onion
  • 1 or 2 jalapeno, seeded, minced
  • 5 or 6 sprigs of cilantro
  • juice from one lime

Mix all the ingredients in a bowl and serve with chips.

Remember to wash your hands after handling the jalapeno peppers.

This salsa recipe is best prepared and served the same day. Fruit salsas tend to not hold up as long as some of the other salsas. 

Mango Salsa Recipes 

Home for Pineapple Salsa Recipe 

New! Comments

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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