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pineapple salsa in a bowl

Roasted Chunky Salsa Recipe with Pineapple and Jalapenos

  • Author: Lilian B.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 Servings 1x
  • Diet: Vegan


This homemade roasted chunky salsa recipe with pineapple is packed with fresh ingredients and taste. You will never settle for the can stuff again.



  • 1/2 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
  • 1/3 cup of cilantro leaves (packed) 
  • 1 tsp of ground cumin
  • salt and pepper to taste
  • juice from a lime 


  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.


  • 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.
  • Category: Appetizer
  • Method: Roasting
  • Cuisine: Tex-Mex


  • Serving Size: 1/2 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

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