Pineapple Habanero Salsa

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Give this pineapple habanero salsa a try. It blends sweet pineapple with spicy habanero, fresh peppers, onion, and cilantro. It goes with chips, crostini, or grilled proteins for added kick.

A white bowl filled with diced tomatoes, onions, and peppers sits on a white surface next to cilantro on a cutting board and a red chili pepper.

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I have to admit, I've always had a love-hate relationship with spicy foods. But one day, I decided to try making a pineapple salsa with habanero and it completely changed my mind. The combination of sweet, juicy pineapple with the fiery kick of habanero pepper is unlike anything you can buy at the store.

Making this sweet and spicy pineapple salsa recipe is surprisingly easy. I've added it to everything from tortilla strips to grilled barbecue chicken. One time, I served it at a small get-together, and everyone kept coming back for more. Trust me, once you try it, you'll find yourself looking for every excuse to make it again.

Ingredients
Instructions
Variations
Tips
Serving suggestions
Storage
FAQs

Ingredients

A white surface with bowls of diced pineapple, chopped onion, seasonings, and cilantro, next to a plate with an avocado, tomato, red pepper, and small orange pepper.

Fresh habanero pepper - Adds a bold, spicy kick that balances the sweetness of the pineapple.
Pineapple tidbits - Provides natural sweetness and juiciness to complement the heat of the pepper.
Diced bell pepper - Adds crunch and a mild, fresh flavor that enhances the salsa's texture.
Finely chopped yellow onion - Contributes savory depth and adds a subtle bite.
Chopped tomato - Adds juiciness, acidity, and freshness for a well-rounded salsa.
Fresh chopped cilantro - Brings a bright, herbaceous note and adds a pop of fresh color.
Kosher salt - Enhances and balances the other ingredients.
Ground black pepper - Adds a mild heat and subtle complexity to the salsa.
Freshly squeezed lime juice - Provides acidity and brightness that ties the flavors together.

Scroll down to the recipe card for quantities used.

Instructions

A gloved hand holding a small orange habanero pepper, with a blurred background of a white bowl and a plate.

Wear food-grade gloves and wash the habanero, then pat dry.

A sliced red chili pepper on a wooden cutting board with a knife, next to a small bowl of pineapple and a dish of cilantro.

Dice the habanero and discard some of the seeds for a milder salsa.

A white bowl filled with chopped tomatoes, red bell peppers, and onions sits on a white surface next to a wooden cutting board with diced vegetables.

In a medium bowl, add the pineapple tidbits, bell pepper, yellow onion, tomato, and habanero.

A white bowl filled with chopped tomatoes, onions, and red bell peppers, topped with herbs and spices, sits on a white surface near a wooden cutting board with minced garlic.

Sprinkle in salt and ground black pepper, then add fresh cilantro.

A hand holds a slice of lime above a bowl containing chopped red and white vegetables; a cutting board with more chopped vegetables is in the background.

Squeeze in fresh lime juice and mix well to combine.

A white bowl containing a vegetable salad with diced tomatoes and onions, topped with three slices of bread; a fork rests inside the bowl.

Serve with some toasted bread, crostini, tortilla chips, or add to grilled proteins.

Hint: Taste as you go and adjust the heat as you go. Habaneros can be very spicy, so start with fewer seeds for a milder salsa and add more if you want extra kick.

Variations

Adjust the heat - Use fewer habanero seeds for a milder salsa or keep them all in for a fiery kick.
Swap the pineapple - Try mango, papaya, or even peaches for a different fruity sweetness.
Add extra veggies - Include diced cucumber, red onion, or roasted corn for added variety and more texture.
Mix in herbs - Experiment with fresh mint, basil, or parsley instead of cilantro for a new twist.
Cultural tweaks - Add a splash of soy sauce for an Asian-inspired version, or a pinch of cumin and smoked paprika for a Mexican-style flair.
Make it creamy - Stir in a little Greek yogurt or avocado for a creamier, milder salsa.
Serve creatively - Use it as a topping for tacos, grilled shrimp, chicken, or even as a zesty salad dressing.

A white bowl filled with a mixture of chopped tomatoes, red peppers, and onions sits on a marble surface, with sliced bread and a red pepper nearby.

Tips

Top tip: Handle the habanero carefully. Always wear food-grade gloves when chopping the pepper and avoid touching your face or eyes, as the oils are extremely spicy.

Control the heat - Remove some or all of the seeds to adjust spiciness to your preference.
Use fresh ingredients - Fresh pineapple and herbs make the salsa brighter and tastier.
Drain canned fruit well - If using canned pineapple, drain completely to prevent a watery salsa.
Taste as you go - Add salt, lime juice, and spices gradually to balance flavors perfectly.
Let it sit briefly - Allow the salsa to rest for 10 to 15 minutes so the ingredients can meld together.
Serve immediately or chilled - This salsa tastes great right away, but chilling gives it a much better taste.

A spoonful of diced tomatoes, onions, and pineapple topped with a small basil leaf and black pepper.

Serving suggestions

This homemade habanero pineapple salsa is incredibly versatile. One of my favorite ways to serve it is as a dip with tortilla chips or crostini. It makes an irresistible appetizer for parties or casual gatherings. I also love spreading it on toasted Italian bread for a quick snack that feels a little fancy without much effort.

It's also amazing as a topping for grilled proteins like chicken, shrimp skewers, or fish. You can also serve it over chicken tacos or even a taco rice skillet. You can even mix things up by pairing it with other fruit-based recipes, like my mango salsa for a colorful, tropical spread. It's a simple way to add variety to your meals while keeping things fresh and exciting for dinner guests or family alike.

Storage

This pineapple habanero salsa is best stored in an airtight container in the refrigerator, where it will stay fresh for up to 5 days. Before serving, give it a gentle stir to redistribute any juices. If it tastes a little flat after sitting, a small squeeze of fresh lime juice can help brighten it up again.

FAQs

How spicy is pineapple habanero salsa?

The salsa has a noticeable kick from the habanero, but you can control the heat by removing some or all of the seeds. Fewer seeds make it milder, while keeping them all in makes it extra spicy.

What can I serve this salsa with?

It's perfect with tortilla chips, crostini, grilled chicken, shrimp, fish, or even as a topping for dishes like Taco Rice Skillet. You can also pair it with other fruit salsas.

Can I use fresh pineapple instead of canned?

Absolutely. Fresh pineapple gives you brighter flavor and firmer texture. It also keeps the salsa from getting too watery.