This recipe is the perfect summer recipe. Enjoy it with tortilla chips on the beach, use it to top grilled salmon, or in a burrito bowl. This recipe is quick, light, and fresh!
Why Make this Recipe
- Fresh and Tasty: I love this take on salsa because it’s so different than what we normally have, but it is DELICIOUS! It doesn’t take long to throw together, but the Pineapple Corn Salsa made with pineapple, corn, cilantro, and lime juice just makes for a fresh-tasting dip that will liven up any meal.
- Quick: You can certainly use fresh corn and pineapple to make this recipe if you want to, but I always use the canned stuff! It’s so much quicker to throw together, so you’ll be done in no time.
What Do I Need to Make this Recipe?
Ingredients
- Canned Goods: Canned corn, Canned pineapple tidbits
- Fresh Produce: Lime, Cilantro, Red onion, Roma tomatoes, Jalapeño
- Seasonings: Salt, Black Pepper
Tools
- Mixing Bowl: You will need a medium sized mixing bowl for this recipe.
- Citrus Juicer (optional): You can, of course, use your hands to juice your limes if you’d like. However, I find that I always get the most lime juice when I use a citrus juicer!
How to Make Pineapple Salsa
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Combine all of the ingredients in one bowl. Mix and season with salt and pepper to taste.
Allow the salsa to rest for about 20 minutes to let the flavors combine together for optimal flavor!
Enjoy!
Expert Tips
- Feel free to use fresh pineapple and corn if you’d like. To cook homemade corn on the cob, follow this recipe.
- If you’re using fresh pineapple, you can also buy it pre-cut in the produce aisle, which will save a lot of time.
- Feel free to add more ingredients to this, including more jalapeño, bell peppers, etc.
- If you want, you can get a full pineapple, cut it in half, and scoop out the inside to serve your appetizer in a pineapple bowl.
Love Salsa? Here are Some Other Great Recipes:
Recipe FAQs
What Should I Serve Pineapple Corn Salsa With?
This is a great question, and there are so many delicious options!
Of course, your salsa would be delicious served with tortilla chips as an easy snack to scoop up (especially on a hot day on the beach or next to a pool!)
You can use the salsa to add to tacos or for an extra kick on burrito bowls. I have baked chicken and served it with Balsamic Glaze and the salsa on top, which provides a great blend of acidity, sweet, and salty.
This would also be delicious to top grilled salmon or any other kind of fish you’re making. The options are endless!
How Long Does Pineapple Salsa Last in the Fridge?
If you store your Pineapple Corn Salsa in an airtight container and keep it in the fridge, it should last you about 5 days. Keep an eye on it, and if it starts to look watery and broken down, throw it out before 5 days.
Did you enjoy this recipe for Pineapple Corn Salsa? Make sure to check out these other recipes I picked out just for you:
- Pineapple Coconut Agua Fresca from Mexico
- Pineapple Chicken Recipe in the Instant Pot
- Instant Pot Creamed Corn
- Corn Succotash Recipe
- Tropical Stuffed Avocados
Pineapple Corn Salsa
Equipment
- Mixing Bowl
- Citrus Juicer
Ingredients
- ½ cup red onion, finely diced
- 1 jalapeno, finely diced
- 1 cup Roma tomatoes, finely diced (about 2 Roma tomatoes)
- 1 15 oz can corn, drained
- 1 20 oz can pineapple tidbits, cut each tidbit into thirds
- ½ cup cilantro, chopped
- Juice of ½ of a lime
- ¾ tsp salt
Instructions
- Combine all ingredients together in a bowl. Enjoy!
Notes
- Feel free to use fresh pineapple and corn if you’d like. To cook homemade corn on the cob, follow this recipe.
- If you’re using fresh pineapple, you can also buy it pre-cut in the produce aisle, which will save a lot of time.
- Feel free to add more ingredients to this, including more jalapeño, bell peppers, etc.
- If you want, you can get a full pineapple, cut it in half, and scoop out the inside to serve your appetizer in a pineapple bowl.
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