This Pineapple Habanero Salsa offers a sweet and spicy blend of fresh pineapple, bell peppers, red onion, habanero peppers, and cilantro. It's packed with fresh and colorful ingredients and is perfect for topping tacos, burrito bowls, or scooping up with tortilla chips.
This fruit salsa recipe is quick and easy— whip up a batch in just 10 minutes!
Enjoy it with tortilla chips for a snack, or elevate your dinner by adding it to tacos, burrito bowls, or with bbq tofu.
Habanero peppers bring the heat, but no need to fret if spicy isn't your style!
Adjust the spice level to your liking by adding fewer peppers or swapping them out for a milder variety.
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Ingredients
To make this sweet and spicy pineapple salsa, mix together fresh pineapple, red bell peppers, red onions, habanero peppers, and cilantro.
Season with lime juice, salt, and pepper to bring the flavors together.
Serve with tacos, burrito bowls, or with tortilla chips!
Pineapple: Fresh is best! I would avoid using canned or frozen. To save time, buy it pre-chopped in the prepared fruit section of the grocery store.
Red Onion: Red onion is milder than a white onion which makes it perfect for salsas.
Red Bell Pepper: Red is preferred over green or yellow.
Habanero Pepper: Orange habanero peppers bring the heat! You can easily turn up the heat or make it milder as you like by changing the amount you add. Substitute it with jalapeños, if desired.
Cilantro: Cilantro is often used in salsa because its fresh, herby flavor complements the sweet and tangy pineapple. If you don't like cilantro, feel free to leave it out.
Lime Juice: A splash of lime juice ties everything together and keeps the flavors fresh and vibrant.
Garlic: Just one clove- make sure it's finely minced.
See recipe card for quantities.
How to Make This Recipe
This habanero pineapple salsa is the perfect balance of sweet and spicy.
Top a range of dishes with it or keep it easy by scooping it up with tortilla chips!
The full written recipe can be found in the recipe card below.
Step 1: Dice the pineapple into small pieces and add to a large mixing bowl.
Step 2: Add in the red onion, bell pepper, habanero pepper, cilantro, and garlic in a large bowl.
Step 3: Add fresh squeezed lime juice, salt, and pepper. Toss to coat.
Step 4: Serve with tortilla chips, on burrito bowls, tacos, or nachos. Enjoy!
For best results, let it sit at room temperature for at least 10 minutes or chill until ready to serve.
Note: For a smooth salsa, pulse it in a food processor. You can customize the texture however you like—keep it chunky or blend it to your desired consistency.
Substitutions & Variations
Pineapple: Mango or peaches would be a great alternative to pineapple or mix them together. I often do a mix of pineapple and mango.
Red onion: White onion is a bit stronger in flavor but would work just fine.
Cilantro: Not a fan? Leave it out!
Habanero Peppers: You can use jalapeños or any pepper you enjoy. Feel free to leave it out as well if you want to eliminate the heat.
Serving Ideas
Here are some ways to serve pineapple habanero salsa:
Tacos: Fill tortillas with beans, grilled vegetables, and/or tofu, and top with pineapple habanero salsa.
Burrito Bowls: Build a bowl with a base of rice, black beans, fajita veggies, guacamole, and pineapple habanero salsa.
Veggie Wraps: Spread a tortilla with hummus or avocado, add mixed greens, sliced vegetables like bell peppers and cucumbers, and a spoonful of pineapple habanero salsa before wrapping it up.
Bbq Tofu or Tempeh: Top off bbq tofu or tempeh with this fruit salsa for a summer-inspired dinner.
Nachos: Layer tortilla chips with black beans, vegan cheese sauce, diced tomatoes, pickled jalapeños, and pineapple habanero salsa, guacamole and vegan sour cream.
Buddha Bowls: Assemble a bowl with cooked grains, roasted or steamed vegetables, avocado slices, and a scoop of pineapple habanero salsa for a colorful and flavorful meal.
Tips & Tricks
Wear gloves when handling habanero peppers, especially if you often touch your eyes or wear contacts. The oils from the peppers can cause irritation if they come into contact with your skin.
To reduce the salsa's heat, thoroughly remove the white membrane and seeds from the pepper.
Allow the flavors to meld together! For best results, let it sit at room temperature for at least 10 minutes or chill until ready to serve.
For a blended salsa, simply pulse it in a food processor. The texture of this salsa is completely customizable! It can be left chunky or pulsed into a blended salsa.
Storage
This pineapple salsa recipe can be stored in an airtight container in the fridge for 4-5 days.
Frequently Asked Questions
Yes, mangoes and peaches would be a delicious alternative. You could also do a mix of pineapple and mango.
This habanero mango salsa recipe is medium level heat. If you remove the white membrane and seeds, it can even lean towards the milder side.
Use 1 habanero instead or substitute it with a jalapeño pepper with the seeds removed. To make it kid-friendly with no spice, use green bell pepper.
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Recipe
Pineapple Habanero Salsa
Ingredients
- 3 cups Chopped Pineapple
- ½ cup Minced Red Onion
- ½ cup Minced Red Bell Pepper
- 2-4 Orange Habanero Peppers seeded and minced
- 1 Garlic Clove minced
- ½ cup Chopped Cilantro finely minced
- 3 tablespoons Lime Juice
- ¼ teaspoon Kosher Salt see note
- ¼ teaspoon Black Pepper
Instructions
- Combine pineapple, red onion, bell pepper, habanero pepper, cilantro, and garlic in a large bowl. Add fresh squeezed lime juice and toss to coat.
- Season to taste with salt and pepper. For best results, let it sit at room temperature for at least 10 minutes or chill until ready to serve.
- Serve with tortilla chips, on burrito bowls, tacos, or nachos. Enjoy!
Notes
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