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    Home » Food Type » Appetizers

    Jul 30, 2020 · Modified: Jun 4, 2021 by Lily · This post may contain affiliate links.

    Roasted Chunky Pineapple Salsa

    Jump to Recipe·Print Recipe
    ROASTED CHUNKY PINEAPPLE SALSA

    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.

    pineapple salsa recipe

    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.

    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 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.

    • salsa recipe with pineapple

    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!

    • add pineapple salsa recipe to food processor
    • Blend pineapple salsa recipe

    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.
    salsa and chips

    Equipment

    • Food processor
    • Chef's knife and cutting board
    • Baking sheet with parchment paper

    FAQs

    What is the best way to eat homemade salsa?

    Eat homemade salsa with tortilla chips alongside other appetizers like guacamole, queso, or spinach and artichoke dip. Add salsa on tacos or breakfast casseroles.

    How long does homemade salsa last?

    Homemade salsa lasts about 5 days in the fridge. Canned salsa is shelf-stable for several months.

    pineapple salsa with guacamole and chips

    Delicious Dips

    • Baba Ganoush Without Tahini
    • Creamy Vitamix Chickpea Hummus (Easy & Authentic)
    • How To Make Labneh From Milk
    • Black Olive Tapenade Without Anchovies

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    Print
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    pineapple salsa in a bowl

    Roasted Chunky Pineapple Salsa


    ★★★★★

    5 from 5 reviews

    • Author: Lilian B.
    • Total Time: 30 minutes
    • Yield: 8 Servings 1x
    • Diet: Vegan
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    Description

    This homemade roasted chunky pineapple salsa is packed with fresh ingredients and taste. It's sweet, tangy, and spicy - you will want to put it on everything.


    Ingredients

    Scale
    • 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 of cilantro leaves (packed) 
    • 1 tsp of ground cumin
    • salt and pepper to taste
    • juice from a lime 

    Instructions

    1. Wash vegetables. Cut tomatoes, onions, and peppers in half. Remove seeds from the peppers.
    2. Core and remove the skin from the pineapple. Cut the pineapple into pieces.
    3. Roast tomatoes, pineapple, onions, peppers, and garlic in the oven at 425F until skins are charred (about 15 minutes).
    4. Remove from the oven and allow to cool.
    5. Add veggies and pineapple to a food processor. Blend with cilantro, ground cumin, limes, and salt to taste.

    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.
    • Prep Time: 15 minutes
    • Cook Time: 15 minutes
    • Category: Appetizer
    • Method: Roasting
    • Cuisine: Tex-Mex

    Nutrition

    • Serving Size: ½ cup
    • Calories: 41
    • Sugar: 6 g
    • Sodium: 33 mg
    • Fat: 0 g
    • Saturated Fat: 0 g
    • Unsaturated Fat: 0 g
    • Trans Fat: 0 g
    • Carbohydrates: 9 g
    • Fiber: 2 g
    • Protein: 2 g
    • Cholesterol: 0 mg

    Keywords: roasted salsa, mango salsa recipe, pineapple salsa, mild salsa, chunky salsa recipe, roasted salsa recipe

    Did you make this recipe?

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    About Lily

    Howdy! My name Lilian, but my friends call me Lily. I'm the founder and one of the recipe authors here at The Matbakh. I enjoy sunsets, long walks on the beach, meaningful relationships, and anything related to food. I'm so happy you are here!

    Reader Interactions

    Comments

    1. Jurrine says

      October 06, 2021 at 10:28 am

      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?

      ★★★★★

      Reply
      • Lily says

        October 06, 2021 at 11:36 am

        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.

        Reply
    2. Anonymous says

      August 18, 2021 at 2:27 pm

      Ok I need not spicy. How do I do that. And can this recipe be canned for later use?

      Reply
      • Lily says

        August 18, 2021 at 4:11 pm

        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.

        Reply
    3. Jess Queen of the Kitchen says

      March 16, 2020 at 4:55 pm

      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.

      ★★★★★

      Reply
      • Lilian B. says

        March 17, 2020 at 1:00 am

        Jess Queen of the Kitchen! I love that lol. So happy you like the recipe!

        ★★★★★

        Reply
    4. Lin says

      February 02, 2020 at 5:54 am

      I love this!!

      ★★★★★

      Reply
    5. S.P. says

      January 09, 2020 at 7:56 pm

      Oy! ?

      ★★★★★

      Reply
      • Lilian B. says

        January 17, 2020 at 12:59 am

        thanks

        Reply

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    Hi, I'm Lily!

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    I've been cooking things up ever since I was a kid. I'm a Lebanese American from Texas. My kitchen, or "matbakh", is a hodgepodge of delicious cultural recipes from the US and Mediterranean regions.

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