This orange pineapple salsa recipe is so simple, and yet so very tasty. It’s really a fruit salad, with thick chunks of coarsely chopped fruit, making it an excellent side for fish dishes, chicken or pork. It’s also quite good as a palate-cleansing dessert. Or consider chopping it finer for use as a more traditional salsa.
The heat comes from a single jalapeño, and you can control the pungency by simply using less. If you’ve got a table full of sensitive taste buds, half a jalapeño may be just enough. Or, of course, you can always opt to double-down and add an extra jalapeño (or bump it up to serranos), but that’s just us.
As mentioned, this salsa is excellent as a side for fish, pork, or chicken. It’s also very tasty with fish tacos or simply served with tortilla chips. But, in those cases, I’d recommend chopping the ingredients a little more. It can still be chunky, but smaller pieces will work better with these two use cases.
Like this recipe? Here’s a few more salsas you’ll love:
- Peach Habanero: Mango also comes into play in this recipe, and the habanero provides plenty of spiciness.
- Jalapeño Salsa Verde: Tomatillos galore here. If you like yourself a tangy dipper, this is an excellent choice.
- Spicy Cherry: If you haven’t tried cherries and chili peppers, now’s the time. It’s delish.
- Spicy Blueberry: The same here. The earthy sweetness of blueberries meets jalapeños (and a pinch of cayenne, if you want it.)
- Spicy Coconut: What a treat this salsa is. It’s so tropical, with a spicy tang. Choose the red chili of your choice.
Orange Pineapple Salsa Recipe
- Combine all ingredients in a large glass bowl and mix thoroughly.
- Chill the salad for at least 30 minutes prior to serving.