Strawberry Pineapple Salsa
I have a soft spot for quick, bright recipes that taste like summer even in the dead of winter. This Strawberry Pineapple Salsa is exactly that: a no-cook, five-minute mix of sweet fruit, a little bite from red onion and jalapeño, and a squeeze of lime that makes everything pop. I serve it with chips, spoon it over grilled fish, and sometimes pile it on tacos for something unexpected. It’s refreshing, easy to scale, and a great way to use ripe fruit — and if you like strawberry-forward bakes, try pairing it with a warm batch of strawberry cinnamon rolls for a sweet-and-savory brunch twist.
Why you’ll love this dish
This salsa balances sweet, tangy, and savory in a way that feels both playful and sophisticated. It comes together without heat, so it’s perfect for hot days or when you want something fast and fresh. It’s kid-friendly if you skip the jalapeño, yet versatile enough to be an impressive side for weeknight grilled proteins or a colorful appetizer when guests arrive.
“Bright, addictive, and surprisingly versatile — this salsa saved our summer BBQ.” — a quick reader review
Nutritionally it’s a light way to add vitamins and fiber, and economically it’s smart: two cups of strawberries and a cup of pineapple go a long way, stretching across multiple servings without fuss.
Step-by-step overview
Making this salsa is mostly knife work and a little stirring. First you wash and dry the fruit and herbs. Next you dice strawberries and pineapple to similar sizes so every bite has a balance of flavors. Finely chop the onion and mince the jalapeño if you want heat. Combine everything in a bowl, squeeze lime over it, season with salt, and taste. No cooking, no waiting — just serve immediately or chill briefly if you prefer it cold.
What you’ll need
- 2 cups fresh strawberries, diced (about 10–12 medium strawberries)
- 1 cup fresh pineapple, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, minced (optional — remove seeds for milder heat)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime (about 1 tbsp)
- Salt to taste
If you want to turn this into a more substantial snack bowl, consider serving it alongside protein bites; for inspiration on snackable strawberry recipes, check out these no-bake strawberry cheesecake protein balls.
Step-by-step instructions
- Rinse and dry the strawberries and cilantro thoroughly; excess water dilutes flavor.
- Remove strawberry stems and dice berries into 1/4- to 1/2-inch pieces so they hold their shape.
- Trim the pineapple core and cut the flesh into dice roughly the same size as the strawberries.
- Finely chop the red onion; a sharp knife helps keep the pieces small and mild. Mince the jalapeño and remove seeds if you prefer less heat.
- Place strawberries, pineapple, red onion, jalapeño, and cilantro in a medium bowl.
- Squeeze the lime over the mixture and stir gently to combine, being careful not to mash the fruit.
- Taste and season with a pinch of salt; salt brightens the sweetness and balances the lime.
- Serve right away with tortilla chips or spoon over grilled chicken or fish as a fresh topping.
Best ways to enjoy it
This salsa is at home with chips, but it shines in other places too. Spoon it over grilled salmon or ceviche for a fruity contrast. Serve it on top of fish tacos instead of or alongside cabbage slaw. For a brunch idea, pile it onto ricotta-topped toast or mix into a chilled quinoa salad. If you need a sweet pairing, try it with lighter desserts like a fruit parfait or alongside the creamy layers in a strawberry-banana pudding dream.
Storage and reheating tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. The fruit will release juice over time and become softer, so it’s best enjoyed the same day or within 24–48 hours for texture and flavor. Do not freeze — thawed strawberries and pineapple get mushy. If you need to revive slightly watery salsa, drain a bit of the liquid and stir in a tiny extra pinch of salt and fresh cilantro before serving. For food safety, never leave the salsa out at room temperature for more than two hours.
Helpful cooking tips
- Use ripe fruit: ripe strawberries and pineapple deliver the best flavor without added sugar.
- Uniform dice: cut fruit to similar sizes so each bite is balanced.
- Control heat: leave the jalapeño seeds in for max heat, or remove them and rinse the pepper for a milder result.
- Prevent sogginess: pat fruit dry and combine just before serving to keep textures bright.
- Zest the lime if you want an extra citrus aroma — 1/2 teaspoon of zest adds a fragrant lift.
Creative twists
- Mango swap: replace pineapple with mango for a softer, silkier texture.
- Balsamic drizzle: for a more savory-sweet profile, add a teaspoon of aged balsamic.
- Avocado boost: fold in diced avocado just before serving for creaminess.
- Sweet heat: add a teaspoon of finely chopped pickled jalapeño for tangy spice.
- Dessert-style: mix with a touch of honey and serve over vanilla ice cream in small scoops; for more strawberry dessert ideas, see these strawberry cheesecake cookies.
Different ways to try it
If you want to transform the salsa into a different course, try chopping the fruit even smaller and tossing with grilled shrimp and arugula for a warm salad. Or bulk it up with black beans and corn for a more robust salsa that can act as a side dish at potlucks.
Common questions
Q: How long does this salsa keep in the fridge?
A: Keep refrigerated in an airtight container and eat within 24–48 hours for best texture and flavor. After that, the fruit softens and releases juice.
Q: Can I use frozen fruit instead of fresh?
A: Fresh is best here. Frozen strawberries or pineapple thaw into excess liquid and get mushy, so only use frozen if you drain them well and accept a softer texture.
Q: Is this salsa spicy?
A: The heat depends on the jalapeño and whether you include its seeds. Remove seeds and white membrane for mild heat, or omit the pepper entirely for a sweet-only salsa.
Q: What can I substitute for cilantro?
A: If you dislike cilantro, use finely chopped flat-leaf parsley or a small amount of chopped mint for a different but pleasant herbal note.
Q: Can I make this ahead for a party?
A: You can prep the fruit and onion separately and store them cold; combine and season right before serving to keep the salsa vibrant.
Q: Any ideas for kid-friendly versions?
A: Leave out the jalapeño and finely dice ingredients so kids get small, familiar bites. Serve with neutral dippers like plain pita chips or cucumber slices.
Strawberry Pineapple Salsa
Ingredients
Method
- Rinse and dry the strawberries and cilantro thoroughly; excess water dilutes flavor.
- Remove strawberry stems and dice berries into 1/4- to 1/2-inch pieces.
- Trim the pineapple core and cut the flesh into dice roughly the same size as the strawberries.
- Finely chop the red onion; mince the jalapeño and remove seeds for milder heat.
- Place strawberries, pineapple, red onion, jalapeño, and cilantro in a medium bowl.
- Squeeze lime over the mixture and stir gently to combine.
- Taste and season with a pinch of salt.
- Serve right away with tortilla chips or spoon over grilled chicken or fish.
