This roasted pineapple salsa is a simple chunky salsa recipe made with fresh pineapple, tomatoes, jalapenos, onion, garlic, and cilantro.

Curious about the pineapple? The pineapple balances out the salty, sour, and spicy. My first pineapple experience was at a popular Tex-Mex restaurant in Austin, Texas called Hula Hut. After many years, I've perfected my own roasted chunky pineapple salsa recipe that's similar to the infamous salsa recipe at this restaurant.

Chunky Salsa

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 hard to get the salsa on the chip because it just runs off. Serve this salsa as an appetizer along with my famous garlic guacamole (I've never met someone who didn't like it). This chunky salsa is also good with a taco salad or turkey tacos.

Ingredient Notes

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 it 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.

How To Make Roasted Pineapple Salsa

Set the oven to 425℉ (220℃). Add the pineapple, tomatoes, onion, garlic cloves, and pepper to a parchment-paper-lined baking sheet.

Roast until the vegetables have a good char on the outside (about 15 to 20 minutes).

add pineapple salsa recipe to food processor

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.

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.

📋 Recipe