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Pineapple Corn Salsa

It’s salsa time! This savory and sweet pineapple corn salsa recipe is just what you need to serve with corn tortilla chips or use as a topping for burgers, tacos, and fresh salad greens.

Pineapple corn salsa in a serving bowl.

Why You’ll Love This Recipe

  • The easy salsa (or pineapple pico de gallo) recipe takes just 10 minutes to prepare!
  • Pineapple corn salsa is versatile and can be enjoyed with chips or spooned over tacos, roasted chicken, and grilled meat.

Ingredients You’ll Need

  • Onion: I enjoy the sharpness of red onion, but you can replace them with green onion, shallot, or white onion.
  • Jalapeño: When preparing salsa for a large gathering, jalapeños are my go-to since they tend to be less spicy, but Fresno chiles produce a similar result. Try serrano or habanero peppers if you want more heat.
  • Cilantro: Finish the salsa with finely chopped fresh cilantro. 
  • Lime: Include the juice from one lime.
  • Olive Oil: Olive oil works alongside the citrus to a create balance for the dip.
  • Pineapple: Peel and dice a fresh pineapple into small, even-sized pieces for the best results. However, you can purchase pineapple in the grocery store that has already been cored and peeled to make the recipe super easy.
  • Corn: You need a bit more than one cup of corn kernels, or 1-3 ears of corn. You can use fresh, frozen, or canned corn – whatever you have available. Grilled corn gives the salsa a delicious charred flavor that I love, but cut the preparation time by using frozen roasted corn from Trader Joe’s for a quick option. If using canned corn, I suggest draining and rinsing the corn before adding it.
  • Spices: Lightly season the pineapple corn salsa with salt and black pepper.

Additions and Substitutions

  • Grill the corn on the cob and pineapple before including them in the salsa for a sweet caramelized flavor.
  • I suggest using bell peppers instead of jalapeños if you think the salsa will be too spicy.
  • The diced pineapple adds natural sweetness, but stir in a little agave nectar or honey for a sweeter dip.
  • Add ingredients like chopped avocado, strawberries, Roma tomatoes, mangos, or black beans.

How to Make Pineapple Corn Salsa

The full recipe with measurements is in the recipe card below.

Step 1: Cut the pineapple, onion, jalapeño, and cilantro with a sharp knife.

Tip: Chop the ingredients into small, uniform pieces (apart from the pineapple).

Corn and other ingredients for the salsa in a bowl.

Step 2: Transfer the ingredients to a mixing bowl and add the corn, lime juice, olive oil, salt, and black pepper.

Stir to combine. Then, cover the bowl and refrigerate for 1-2 hours before serving.

Corn and other ingredients for the salsa in a bowl.
Pineapple corn salsa in a serving bowl.

Expert Tips

  • Chop the ingredients as finely and evenly as possible with a chef’s knife for the perfect bite, or use a vegetable chopper to reduce some of the work. The pineapple pieces will be slightly larger than the vegetables, but that’s okay.
  • Refrigerate the salsa for at least one hour before serving it to let the ingredients combine.

If you enjoy this salsa, pair it with one of these dinner recipes!  

Pineapple corn salsa in a serving bowl.

Serving Suggestions

There are many ways to use pineapple corn salsa! As a topping for chicken burgers or mahi mahi tacos with chipotle lime sauce? Absolutely! Add the salsa to grilled chicken or serve it with tortilla or homemade pita chips as a simple appetizer for game day or get-togethers. Here are more ideas for what to pair it with:

Spoon the salsa over burritos, salads, or burrito bowls with cooked rice, vegetables, and your favorite protein.

What to do with the Leftovers

  • Can I make the recipe in advance? The salsa is best enjoyed fresh, but I always recommend chilling it for 1-2 hours before serving. If you have a party or get-together, you can make the salsa a few hours before to free yourself up to prepare other things for the meal.
  • Storage: Store the leftover pineapple corn salsa in an airtight container for 2-3 days. The salsa may become more watery as the fruit and vegetables release moisture, but you can drain the excess liquid with a colander or a slotted spoon.
  • What can I do with the leftover pineapple?
    • Blend the pineapple into a smoothie or prepare sorbet.
    • Prepare fruit salad or a parfait with the leftover pineapple chunks.
    • Use the pineapple as a topping for chicken crust pizza with BBQ toppings.
    • Include the fruit in a stir-fry with shrimp, chicken, fish, tofu, and vegetables for a quick dinner idea when you are short on time. 

Frequently Asked Questions

How to cut a pineapple?

1. Remove the top of the pineapple, called the crown. 
2. Cut off the bottom of the pineapple to stabilize it so you can continue cutting safely. 
3. Use a sharp knife to cut down the sides of the pineapple to remove the skin.
4. Slice the pineapple into sections, avoiding the core. 
5. Cut the sections into small, uniform pieces for the salsa. 

How do you know when a pineapple is ripe?

A pineapple is ripe and ready for the salsa when it smells sweet, has a vibrant color, and a bright green crown. The outside of the pineapple should be firm but yielding. 

More Salsa Recipes:

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Pineapple corn salsa in a serving bowl.

Pineapple Corn Salsa

Tressa Jamil
It's salsa time! This savory and sweet pineapple corn salsa is an easy dip you can serve with chips or use as a topping for your favorite entrees.
No ratings yet
Prep Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 10 minutes
Course Dip, Salsa
Cuisine American
Servings 6 Servings
Calories 57 kcal
Ingredients
  
  • cup pineapple, peeled and diced
  • ¼ medium red onion, finely diced
  • 1 jalapeño pepper, stem and seeds removed, finely diced
  • ¼ cup fresh cilantro, finely chopped
  • cup corn kernels
  • lime juice, 1 lime
  • 1 teaspoon olive oil
  • ¼ teaspoon salt
  • teaspoon black pepper
Instructions
 
  • Cut the pineapple, onion, jalapeño, and cilantro with a sharp knife.
    Tip: Chop the ingredients into small, uniform pieces (apart from the pineapple).
  • Transfer the ingredients to a mixing bowl and add the corn, lime juice, olive oil, salt, and black pepper. Stir to combine. Then, cover the bowl and refrigerate for 1-2 hours before serving.
Notes
Serving Size: ¼ Cup
Expert Tips:
  • Chop the ingredients as finely and evenly as possible with a chef’s knife for the perfect bite, or use a vegetable chopper to reduce some of the work. The pineapple pieces will be slightly larger than the vegetables, but that’s okay.
  • Refrigerate the salsa for at least one hour before serving to let the ingredients combine.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 57 kcal | Carbohydrates: 12 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 0.2 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 1 g | Sodium: 224 mg | Potassium: 117 mg | Fiber: 2 g | Sugar: 6 g | Vitamin A: 131 IU | Vitamin C: 21 mg | Calcium: 10 mg | Iron: 0.3 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
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