Roasted Pineapple Salsa
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).
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
Roasted Pineapple Salsa
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
I recently tried the roasted pineapple salsa recipe and it exceeded all my expectations. The combination of the smoky flavors from the roasted pineapple and the freshness of the other ingredients created a perfect balance. This salsa has quickly become a favorite in my household, earning it a well-deserved five stars!
Thanks Tavo!
What this recipe work for cunning?
I haven't tried it for canning, I'm sorry! If you try it, let us know how it turns out.
This salsa was incredible. Such a great way to use pineapple.
Thanks Dannii!
Thank you for sharing this recipe, our family absolutely loved it! The flavors were perfectly balanced and it was the perfect topping for our grilled chicken.
Thinking of making this, but we only have sad winter tomatoes here in Norway now. Do you think using canned tomatoes will work?
Hi Lars, great question! I think it would work fine, but I would roast the tomatoes in a separate pan from the other ingredients (in case they take a little longer to roast). Also, I would drain the tomatoes and put the skin side up (if the tomatoes aren’t peeled). Let us know how it turns out!
Loved this pineapple salsa. Everything was fresh and the cilantro was a must for this recipe. Served this with some pita chips. Perfect appetizer.
Thanks Gina!
Love the taste of the pineapple in this salsa. We served it at a bbq and it was delicious.
Thanks for the comment!
I made this recipe and it was AMAZING, and easy. Love love love. But I have a question, could you use raspberry in place of the pineapple?
Thanks for the comment! I've never tried making this recipe with raspberry, but I guess you could give it a try and let us know how it turns out. I'd imagine the sweet and sour from the raspberry would taste pretty good. I'm not sure about roasting the raspberries though.
Great recipe & thanks for sharing.
Thank you so much for the comment and glad you liked it!
Ok I need not spicy. How do I do that. And can this recipe be canned for later use?
I’ve used bell peppers and small sweet peppers for no spice. Also if you are ok with a tad bit of spice, Anaheim peppers have a nice flavor. I’ve not canned this salsa recipe, but I imagine you can.
I made this super spicy. Like my tongue on the floor type of spicy. And the flavors were so great- salty, tangy, spicy, and sweet. Loved this spin on traditional salsa. And wayyyyyy better than the store bought stuff.
Jess Queen of the Kitchen! I love that lol. So happy you like the recipe!
I love this!!
Oy! ?
thanks