Why You’ll Love This Recipe
I love this salsa because it’s refreshing, unexpected, and ready in minutes. It’s a sweet-savory combo that works just as well on a party table as it does as a topping for tacos or grilled meats. The strawberries bring a juicy softness, the pineapple adds a tropical brightness, and the lime and jalapeño tie everything together with zing and heat. It’s a bold, fruity twist I keep coming back to all summer long.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Fresh strawberries (diced)
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Fresh pineapple (diced)
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Red onion (finely chopped)
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Jalapeño (seeded and finely minced)
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Cilantro (chopped)
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Fresh lime juice
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Salt (to taste)
Directions
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I dice the strawberries and pineapple into small, even pieces for the best texture.
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I add them to a mixing bowl along with finely chopped red onion, jalapeño, and cilantro.
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I squeeze fresh lime juice over the top and add a pinch of salt.
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I stir everything gently to combine and let it sit for at least 10 minutes so the flavors can meld.
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I serve it chilled or at room temperature, depending on the occasion.
Servings and timing
This recipe makes about 3 cups of salsa and serves 4–6 people as a dip or topping. It takes just 10–15 minutes to prep—no cooking required.
Variations
Sometimes I add diced mango or kiwi for an extra layer of tropical sweetness. If I want more heat, I use serrano peppers instead of jalapeños. For a savory twist, I stir in a little chopped avocado or cucumber. A pinch of chili powder or Tajín also gives it a fun, tangy kick.
Storage/reheating
I store any leftovers in an airtight container in the fridge for up to 2 days. The fruit releases some juice over time, so I give it a quick stir before serving. This salsa isn’t meant to be reheated—it’s best served cold or at room temp.
FAQs
Can I make this ahead of time?
Yes, I usually make it a few hours in advance. It tastes even better once the flavors have had time to meld, but I avoid making it more than a day ahead so the fruit stays fresh.
Can I use canned pineapple?
I prefer fresh pineapple for the best texture and flavor, but canned works in a pinch. I make sure to drain it well to avoid extra liquid.
What do I serve this salsa with?
I love it with tortilla chips, grilled chicken, fish tacos, shrimp, or even spooned over a salad. It’s super versatile.
Is this salsa spicy?
It’s mildly spicy if I use one jalapeño and remove the seeds. I adjust the heat level by using more or less pepper—or leaving it out altogether.
Can I freeze fruit salsa?
I wouldn’t recommend it. Freezing changes the texture of the fruit, making it mushy. It’s best enjoyed fresh.
Conclusion
Strawberry Pineapple Salsa is one of those simple recipes that instantly brightens up any meal. It’s sweet, spicy, and full of fresh summer flavor. Whether I’m entertaining friends or just looking for a light, colorful snack, this salsa always delivers. It’s quick, healthy, and totally addictive in the best way.
Print
Strawberry Pineapple Salsa
- Total Time: 10 minutes
- Yield: About 2 cups
- Diet: Vegan
Description
A fresh and fruity salsa made with juicy strawberries, sweet pineapple, and zesty lime—perfect for summer snacking or topping grilled meats.
Ingredients
1 cup fresh strawberries, diced
1 cup fresh pineapple, diced
1/4 cup red onion, finely chopped
1 small jalapeño, seeded and minced (optional, for heat)
2 tbsp fresh cilantro, chopped
Juice of 1 lime
Salt, to taste
Instructions
In a medium bowl, combine strawberries, pineapple, red onion, jalapeño (if using), and cilantro.
Squeeze fresh lime juice over the mixture and stir gently to combine.
Season with salt to taste.
Chill for at least 15 minutes before serving for best flavor.
Notes
Swap cilantro with fresh mint or basil for a different flavor profile.
For extra sweetness, drizzle with a touch of honey.
Best enjoyed the day it’s made for maximum freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Dip, Condiment
- Method: No-Cook
- Cuisine: Mexican-Inspired, Fusion
