Easy Strawberry Pineapple Salsa Recipe

This strawberry pineapple salsa brings together the perfect balance of sweet and tangy flavors that brighten up any meal. The vibrant combination transforms ordinary dishes into something special, making it my go-to recipe when entertaining during warmer months.

I first created this salsa when looking for something different to serve at a backyard barbecue. The colorful combination was such a hit that guests ignored my carefully grilled main dishes and huddled around this bowl instead. Now it makes an appearance at nearly every summer gathering.

Ingredients

• Fresh pineapple: Provides natural sweetness and tropical flavor that bottled salsas can never match.
• Strawberries: Add beautiful color and a juicy sweetness that perfectly balances the acidity.
• Cherry tomatoes: Contribute a classic salsa feel while being sweeter than regular tomatoes.
• Jalapeño: Brings customizable heat that wakes up the flavor profile.
• Red onion: Delivers sharp contrast and crunch that grounds the fruity elements.
• Fresh cilantro: Adds that distinctive herbal note that makes this unmistakably salsa.
• Lime juice: Brightens everything with essential acidity that brings the flavors together.
• Sea salt: Enhances all ingredients and balances the sweetness of the fruits.

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Step-by-Step Instructions

Prepare the pineapple:

First remove the tough outer skin and woody core completely. Chop the juicy yellow flesh into small consistent pieces about a quarter inch in size. The uniformity ensures you get a perfect balance of flavors in each bite.

Prep the strawberries:

Hull the berries by removing the green leafy tops. Then dice them into chunks similar in size to the pineapple pieces. The strawberries should be ripe but still firm enough to hold their shape when mixed.

Handle the tomatoes:

Quarter or halve your cherry tomatoes depending on their size. Aim for pieces that match your strawberries and pineapple for textural consistency throughout the salsa.

Prepare the jalapeño:

Carefully remove the stem, inner white ribs and seeds which contain most of the heat. Mince the green flesh very finely so it distributes evenly without overwhelming bites. Adjust quantity based on your preferred spice level.

Dice the onion:

Cut the red onion into very small pieces to avoid overpowering the delicate fruit flavors. A fine dice ensures the onion adds complexity without becoming the dominant flavor.

Chop the cilantro:

Roughly chop the fresh leaves and tender stems for bright herbal notes throughout the salsa. The stems contain intense flavor so include them if possible.

Combine and season:

In a large bowl gently fold all ingredients together with fresh lime juice and sea salt. The acidity of the lime brightens the flavors while the salt enhances the natural sweetness of the fruits.

The fresh pineapple truly makes this recipe special. I discovered this combination after finding perfectly ripe pineapples at a local farmers market and wanting to showcase their natural sweetness. My daughter now specifically requests this salsa every time we spot good pineapples at the store, calling it "sunshine in a bowl."

Storage Tips

This salsa tastes best within the first few hours of making it, but you can store leftovers in an airtight container in the refrigerator for up to two days. The fruits will release more juice as they sit, so I recommend draining excess liquid before serving leftover salsa. For the freshest presentation, reserve a few chopped strawberries and pineapple pieces to add just before serving stored salsa.

Serving Suggestions

While tortilla chips are the obvious pairing, this versatile salsa truly shines when spooned over grilled proteins. Try it atop grilled chicken breasts, white fish like tilapia or mahi mahi, or even pork tenderloin for an instant transformation. For vegetarian options, it adds bright flavor to black bean tacos or as a topping for grilled halloumi cheese. At brunches, I serve it alongside savory egg dishes where the contrast with rich eggs creates perfect balance.

Customization Ideas

This recipe welcomes personal touches based on your preferences. For extra heat, include some jalapeño seeds or substitute with hotter serrano or habanero peppers. Mango works beautifully in place of pineapple for a different tropical twist. Adding diced avocado creates a more substantial texture and creamy element. In winter months when fresh berries are expensive, you can use thawed frozen strawberries, though the texture will be slightly softer.

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Frequently Asked Questions

→ How can I adjust the spice level?

You can control the spice by adding or omitting jalapeno seeds, ribs, or the entire jalapeno. For milder options, use only a small portion of diced jalapeno or skip it entirely.

→ Can I make this salsa in advance?

Yes, you can prepare the salsa a few hours in advance. Store it in an airtight container in the refrigerator to keep the ingredients fresh and flavorful.

→ What can I serve with this salsa?

This salsa pairs wonderfully with tortilla chips, tacos, grilled chicken, fish, nachos, or as a fresh topping for a variety of dishes.

→ Can I substitute any of the ingredients?

Yes, you can substitute ingredients to fit your taste. Swap cherry tomatoes for grape tomatoes, or replace cilantro with parsley if you’re not a fan of its flavor.

→ How do I store leftovers?

Store leftover salsa in an airtight container in the refrigerator for up to 2 days. Give it a gentle stir before serving to re-incorporate the flavors.

→ Can I make this salsa sweeter?

For a sweeter salsa, add a small amount of honey or an extra handful of finely chopped pineapple or strawberries.