This roasted pineapple salsa is the perfect recipe for tortilla or pita chips. It's super simple, delicious, and made with all fresh ingredients: fresh pineapple, tomatoes, jalapenos, onion, garlic, and cilantro.
I have eaten my fair share of Mexican food while living in Texas. My favorite pineapple salsa is from a Tex-Mex restaurant in Austin, Texas called Hula Hut.
After many years, I've been able to perfect my own roasted chunky pineapple salsa recipe that's similar to the infamous salsa recipe at this restaurant.
What I Love About This Recipe
All of the ingredients for this recipe are fresh except the tortilla chips. You will be shocked at how much salsa this recipe makes and how easy it is to make homemade roasted chunky salsa with pineapple.
It's hard to settle for the canned stuff after trying this recipe. The pineapple balances out the salty, sour, and spicy.
- Tomatoes: You can use Roma tomatoes, beefsteak tomatoes, or tomatoes on the vine. Try to pick the freshest tomatoes possible because this ingredient is the foundation of the recipe.
- Pineapple: Pick a fresh pineapple to use. I do not recommend using canned pineapple or frozen pineapple for this recipe. If you don't have fresh pineapple on hand, you can substitute mango. Additionally, you can add mango to this recipe along with the pineapple if you want something extra sweet. I do not recommend roasting the mango if using in the recipe.
- Peppers: Oh peppers! These can be a bit tricky. Make sure that whatever pepper you are using is not too spicy for the recipe. I prefer to add heat to this recipe with jalapeno peppers. If you do not want any spice whatsoever at all, then you can substitute a green bell pepper. Also, I use anaheim or chipotle peppers in this recipe.
- Onions: You can use brown onions, red onions, white onions, or sweet onions. Green onions are not a suitable substitute.
- Garlic: The garlic will be roasted, so whole fresh peeled cloves of garlic are recommended.
- Fresh Cilantro: I recommend washing the cilantro in water and removing the leaves.
- Lime: You can add or reduce the lime depending on your preference. I usually go with the juice from one whole lime.
- Cumin: Add just a bit of ground cumin.
- Salt and pepper to taste
How To Make Roasted Pineapple Salsa
Set the oven to 425℉ (220℃).
Core and remove the skin from the pineapple. Cut it into chunks. Halve the tomatoes. Half the jalapeno and anaheim peppers and remove the seeds.
Peel and chop the onion into quarters. Peel the fresh garlic cloves and remove the stem. Add the vegetable chunks to a parchment paper lined baking sheet.
Place the vegetables and pineapple in the oven for about 15 minutes at 425℉ (220℃). You want a really good char on the tops of the pepper, onions, and tomatoes because it adds a lot of depth. I noticed that the peppers and onions char a bit faster than everything else.
Allow the roasted veggies and pineapple to cool prior to mixing with the food processor. Squeeze the lime. Wash and remove the leaves from the cilantro.
Place the roasted tomatoes, pineapple, garlic, onions, pepper, ground cumin, salt, lime juice, and fresh cilantro leaves into the food processor.
Blend the salsa until combined but still chunky.
I prefer a very thick and chunky salsa consistency because I like a good amount of salsa on each chip. If the salsa is too runny, then it's really hard to get the salsa on the chip because it just runs off.
Tips and Tricks
- My brother pulses his salsa in the Vitamix blender, but I personally prefer the food processor because it makes the salsa chunky.
- Most canned salsas at the grocery store contain added sugar. If you make your own homemade salsa recipe with pineapple, you do not need to sweeten the salsa with sugar. The pineapple is a great natural way to add some sweetness.
- Food processor
- Chef's knife and cutting board
- Baking sheet with parchment paper
Eat homemade salsa with tortilla chips alongside other appetizers like guacamole, queso, or spinach and artichoke dip. Add salsa on tacos or breakfast casseroles.
Homemade salsa lasts about 5 days in the fridge. Canned salsa is shelf-stable for several months.
Mexican Inspired Recipes
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Roasted Pineapple Salsa
- ½ whole pineapple cored and skin removed
- 5 tomatoes
- 1 large onion
- 1 anaheim peppers
- 1 jalapeno pepper if wanting some spice
- 6 peeled garlic cloves
- ⅓ cup cilantro leaves packed
- 1 lime juiced
- 1 teaspoon ground cumin
- salt and pepper to taste
- Set the oven to 425℉ (220℃).
- Wash vegetables. Cut tomatoes, onions, and peppers in half. Remove seeds from the peppers. Peel and remove stem from garlic cloves.
- Core and remove the skin from the pineapple. Cut the pineapple into pieces.
- Roast tomatoes, pineapple, onions, peppers, and garlic in the oven at 425℉ (220℃) or until skins are charred (about 15 minutes).
- Remove the vegetables from the oven and cool. Juice the lime. Wash and remove the leaves from the cilantro.
- Add the roasted veggies, pineapple, cilantro, ground cumin, lime juice, and salt to a food processor. Blend until chunky.
- You can substitute green bell peppers for jalapeno peppers.
- You can add mango to the recipe as an addition or substitution. Peel and chop the mango. Add the mango to the food processor when blending the salsa.
- Store this chunky pineapple salsa in the fridge for up to 5 days.