A vibrant and spicy pineapple coconut salsa with both sweet and heat. It's such a refreshing and delicious snack, or topping for burgers and grilled meats.
When testing flavor combinations for this fruit salsa, I found myself thinking of fruit flavor combinations in drinks—like a Piña Colada!
(Sorry if I have now put that song in your head.)
Bringing this flavor to a salsa means fresh pineapple and coconut—but no rum, of course. (Have that in a Dark n' Stormy.) Then add in a few savory ingredients, a smoky hot pepper, and voila! A spicy and sweet salsa that's very addictive. And I love that this is one of my daughter's favorite snacks!
Why you'll love this salsa
If you're used to setting out bowls of regular tomato-based salsa, this will be such a nice change-up! It's still delicious with tortilla chips, but with the unique flavor of pineapple combined with diced red onion and smoky jalapeño. It's also really delicious on burgers or over grilled chicken. And even spooned over a grilled hot dog!
Another plus: this pineapple salsa is fairly simple, with only six ingredients. Just like with a fresh batch of Pico de Gallo a few, simple ingredients combine to make a wonderfully fresh and flavorful dish.
I have to mention too that this salsa just looks so pretty! The green flecks of lime against bright yellow pineapple are beautifully cheery and summery.
🔪 How to make this Spicy Pineapple Coconut Salsa
Step 1: Cut up the pineapple
Slice off the stem from a fresh pineapple, then slice down the outside to carefully remove the outer skin. Cut the pineapple away from the core in planks, then cut the planks into small pieces.
Step 2: Add in the onion and coconut
Dice the red onion and add it to a large bowl with the diced pineapple. Chop the coconut by hand or with a mini chopper and throw this in the bowl, too.
Step 3: Char the jalapeño
Char the pepper over a stove burner until the outiside has blackened and blistered patches. Once the pepper cools a bit, remove the seeds and veins, dice it, and add it to the bowl.
Step 4: Add the lime and combine
Add lime juice, zest, and salt to the bowl and mix everything together. Let the salsa chill in the fridge for 30 minutes to and hour for the flavors to meld, then enjoy!
- Be sure to use fresh pineapple in this recipe—either buy a whole one and slice it up, or check your produce department for containers of fresh pineapple. There's just no comparing between fresh and canned in a recipe like this!
This just might be your new favorite salsa!
The recipe for this Spicy Pineapple Coconut Salsa is below. And here are a few more recipes ideas with fresh and vibrant flavors:
💬 How do you like this salsa? Please scroll down to leave a comment for me!
Spicy Pineapple Coconut Salsa
- 1 fresh, whole pineapple
- ⅔ cup red onion, diced
- ¼ cup flaked sweetened coconut
- 1 small jalapeño pepper
- Zest and juice of 1 lime
- 1 teaspoon salt
Prepare the pineapple:
- To cut up the pineapple, use a sharp knife to slice off the top and the very bottom. Hold the pineapple upright and use the knife to carefully slice down and cut away the skin from the outside. Cut away any eyes that remain. Finally, slice the pineapple away from the core using downward cuts to remove the fruit in long planks.
- Discard the skin, top and core. Dice up the planks of pineapple into ½-inch sized pieces. (I did not get perfect cubes so no worries if you don't either! Just try to cut them as uniformly as possible.) Place the diced pineapple in a large bowl.
Add onion and coconut:
- Add the diced red onion to the bowl with the pineapple.
- Chop up the coconut either on a cutting board with a sharp knife or in a food processor. Add to the bowl with the pineapple.
Char and chop the pepper:
- Place the jalapeño into a small nonstick pan over high heat. Turn the pepper every minute or two until the skin is blistered and charred. Remove the pepper from the pan and allow to cool.
- Use gloves if you do not want the oils from the jalapeño to get on your skin. Otherwise, keep your hands away from your face while working with the pepper and wash them well once done.
- Slice off and discard the stem. Slice the pepper in half lengthwise and use a ½-teaspoon-sized measuring spoon to scoop out and discard the seeds and veins. Flatten the jalapeño on the cutting board. Remove and discard the skin. Finely dice the pepper and add it to the bowl.
Finish the salsa:
- Add the lime zest, lime juice and salt to the bowl and mix everything together until well-blended. Cover and allow the salsa to rest for 30 minutes to an hour. Serve the salsa with tortilla chips.
- Makes about 4-5 cups of salsa, depending on the size of the pineapple.
- Be sure to use fresh pineapple in this recipe - either buy a whole one and slice it up, or check your produce department for containers of fresh pineapple. There's just no comparing between fresh and canned in a recipe like this!