I have eaten my fair share of Mexican food while living in Texas. My favorite pineapple salsa of all time 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. You will never settle for the canned stuff again. 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 subtract the lime depending on 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
This recipe is really straightforward, and there is a lot of wiggle room for substitutions or modifications. There are a couple of main tips I have that make this salsa recipe amazing every time.
1. Char Roast the Vegetables (and Pineapple) in the Oven
Char the vegetables and pineapple in the oven. You want a really good char on the tops of the pepper, onions, and tomatoes. because it adds a lot of depth to the salsa recipe with pineapple.
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.
2. Blend With a Food Processor
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.
The key to getting a chunky salsa recipe is to blend it with a food processor. The food processor makes the salsa have these chunky bits that are just perfect!
Tips and Tricks
- My brother pulses his salsa in the Vitamix blender, but I personally prefer the food processor because it makes the salsa more 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.
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.