Strawberry Pineapple Salsa will have everyone raving at your next party! People love the fresh, fruity zing from this tasty fruit salsa!
Summer time is here! Time to break out the salsas, and what better way to do that than with fruit salsa. It combines the goodness of salsa, with the fresh taste of fruit. Doesn’t that just scream summer? I love strawberry salsa, I love pineapple salsa, so why not combine the two? It’s super delicious with a delightfully fresh zing.
How do you choose a pineapple at the grocery store?
First, choose a pineapple that is on the larger size. This will yield more fruit and less waste. Second, gently tug on the top leaves of the pineapple. If they pull out easily, then your pineapple is ripe. Pineapple should not be wrinkled, bruised, or soft at all. These are signs of an overripe or damaged pineapple.
Spice Level:
We love the hint of heat the jalapeño brings to this salsa. You can always omit the jalapeño if you are sensitive to spice, or even add more jalapeño if you want it extra spicy!
Can I use dried cilantro in Strawberry Pineapple Salsa?
In a salsa recipe like this, you really want to use fresh cilantro. Dried simply won’t be the same.
Storage Instructions:
Store your salsa in an airtight container in the refrigerator for up to 4 days.
If you like this recipe, you may be interested in these other fruity recipes:
- Blueberry and Red Bell Pepper Salsa
- Cranberry Salsa
- Mango Chile Tilapia
- Chocolate Covered Strawberries
Watch the video below where we will walk you through every step of the recipe with a video demonstration.
How long will it keep in the frig?
It’s best eaten within 24 hours but I’ve been known to still dig in after 72.
I want to take this to a friends house where I’m spending the night. If I chop everything up on Friday but don’t combine till Saturday will it still be good?
Yes, it will last that day pre-chopped.
What kind of chips does everyone serve this with?
I like tortilla chips (especially ones with a hint of lime), others like cinnamon pita chips.
about how many cups of Pineapple?
about 3 to 4 cups will be fine
Can it be made without the jalapeno
Yes it can.
Perfect food dishes collections in summer. I like a great combination of fruits and vegetables. Thanks for sharing ingredients and instruction of this recipe. I will try to make it.keep uploading more recipe with step by step instruction.
Wow, I’d like to try this with some frozen pineapple I have. (There is a large bag in my freezer) Any tips?
It looks like a great topping for fish tacos.
I am going to make the cucumber salad post with homemade wine/vinegar dressing; cant wait to try! Thanks!
Frozen pineapple might make for a more mushy salsa. Worth a try though!
Hi Rachel. This seems like it would pair well with grilled meats, especially chicken and shrimp. Have you tried anything like that? I am thinking I will chance it!
Yup! I’ve paired it with lots of different things over the years. It’s great on tacos too 🙂
This looks like summer in a bowl! Beautiful fresh colours and love the combination of sweet, cool fruit with fiery onions and chillis!
This looks amazing!! I have never thought of adding strawberries. I love sweet salsas!
We just made this and are so excited to eat it!! However it’s just my husband and I that would be eating it and we aren’t likely to finish it before it goes bad. Any suggestions for freezing it?
Fruit is always tough to freeze as it always gets a bit soggy upon defrosting.
Why not turn it into another dish or two. I’m a woman alone & always change my left overs into something else. You could add cooked shrimp to it & serve it over lettuce with some Ranch dressing or add sweetened whip cream, bananas or cool whip & make a fruit salad out of it. Just a thought. Or cut recipe in half next time you make it. I made chili out of left over meatloaf, it was great. Happy cooking.
Oh my that shrimp idea sounds wonderful!! I’m going to try this but with poblano peppers instead of jalapenos. I love the flavor, but can’t take the heat.
Great idea, serve over salad. Or over a grilled chicken breast.
This is wonderful over Salmon or any grilled fish!!!
You could also make a larger batch and can it. Just put it in a jar with some sort of liquid to fill the spaces, slap a lid on and boil for about 30 minutes. Let cool and your ready to store it.
Not to diminish the idea of making a large batch and canning it, as that seems like a great idea, but canning is a bit more involved than described. I recommend picking up a good book on canning (Ball Blue Book, for example).