Go Back
–+ servings
Delicious and colorful Strawberry Pineapple Salsa served in a bowl
Patricia Krouse

Strawberry Pineapple Salsa

A refreshing, no-cook salsa that's a vibrant mix of strawberries, pineapple, and zesty flavors, perfect for summer any time of year.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Appetizer, Side, Snack
Cuisine: American
Calories: 60
Ingredients Method Nutrition Notes

Ingredients
  

Fruits and Vegetables
  • 2 cups fresh strawberries, diced (about 10–12 medium strawberries) Use ripe strawberries for the best flavor.
  • 1 cup fresh pineapple, diced Pineapple can be substituted with mango.
  • 1/4 cup red onion, finely chopped A sharp knife helps keep the pieces small and mild.
  • 1 jalapeño, minced (optional — remove seeds for milder heat) Control the heat by adjusting the seeds included.
  • 1/4 cup fresh cilantro, chopped Can be substituted with parsley or mint.
Seasoning
  • 1 tbsp Juice of 1 lime Zest can be added for extra citrus aroma.
  • to taste Salt Brightens the sweetness and balances the lime.

Method
 

Preparation
  1. Rinse and dry the strawberries and cilantro thoroughly; excess water dilutes flavor.
  2. Remove strawberry stems and dice berries into 1/4- to 1/2-inch pieces.
  3. Trim the pineapple core and cut the flesh into dice roughly the same size as the strawberries.
  4. Finely chop the red onion; mince the jalapeño and remove seeds for milder heat.
Mixing
  1. Place strawberries, pineapple, red onion, jalapeño, and cilantro in a medium bowl.
  2. Squeeze lime over the mixture and stir gently to combine.
  3. Taste and season with a pinch of salt.
Serving
  1. Serve right away with tortilla chips or spoon over grilled chicken or fish.

Nutrition

Serving: 1gCalories: 60kcalCarbohydrates: 15gProtein: 1gSodium: 5mgFiber: 2gSugar: 10g

Notes

This salsa works great as a topping for grilled proteins and adds a vibrant touch to tacos. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Tried this recipe?

Let us know how it was!