This Pineapple Habanero Salsa is a refreshing balance of sweet and spicy flavors.
Another option is to dice everything up smaller and serve with tortilla chips.
The ingredients for this pineapple salsa are simple, and If you are using a fresh pineapple you’ll have leftovers, unless you need to make a large batch.
Use the leftover pineapple shell and remaining chunks to make my Thai Pineapple Fried Rice for another day.
- Pineapple– I prefer the taste of fresh pineapple, especially when it is in season. Alternatively, you can use canned pineapple if fresh is not available.
- Habanero– Habaneros are spicy! I used one, and remove the seeds and ribs.
- Red Onion– I love the color of red onion, but white onion works too.
- Mint– You can also substitute cilantro, but I love the combination of pineapple and mint together, so refreshing!
- Lime– You’ll need 1-2 limes depending on how juicy they are. Start with 1 and add more if needed
- Salt– Add salt to taste.
How to Cut a Pineapple
There are a few different ways to cut a pineapple. In the video here, I show how I remove the skin first then dice the pineapple after removing the core.
If you plan on saving the pineapple shell like I did for the Fried Rice recipe, then slice the pineapple in half length wise and hollow it out that way.
Another way to cut a pineapple is by cutting the top crown and using this handy pineapple cutter. You’ll get perfect pineapple slices and the core will be removed.
How to Make Pineapple Habanero Salsa
Once the pineapple is cut, reserve about 2 cups of chunks, unless you need to make a large batch, then double the recipe.
When cutting the habanero, I recommend using gloves or wash your hands really well afterwards. I’ve learned the hard way! You can also remove the seeds and ribs from the pepper to make it less spicy.
For the red onion, I made thin slices, but small dices work too. I decided to leave the mint leaves whole, since my mint was still small. If your leaves are wider, you can rough chop the mint.
Combine the pineapple, habanero, red onion, and mint leaves. Squeeze 1 lime and add salt. Taste the salsa and see if additional lime juice or salt is needed.
Place the pineapple salsa in a container with a lid and allow it to refrigerate for 30 minutes to let the flavors develop even more.
Here are some recipes to pair with Pineapple Habanero Salsa:
Pineapple Habanero Salsa Recipe
- ½ Fresh Pineapple (about 2 cups once it's cubed)
- ½ cup Red Onion thinly sliced
- 1 Habanero Pepper sliced and seeds removed to control spice
- ¼ cup Mint leaves or substitute cilantro
- 1-2 Limes
- Salt to Taste
- See the post on the different ways to cut a fresh pineapple. You want to end up with about 2 cups of small pineapple chunks.
- When cutting the habanero, I recommend using gloves or wash your hands really well afterwards. I've learned the hard way! You can also remove the seeds and ribs from the pepper to make it less spicy.
- Combine the cubed pineapple, habanero, red onion, and mint leaves. Squeeze 1 lime and add salt. Taste the salsa and see if additional lime juice or salt is needed.
- Place the salsa in a container with a lid and allow it to refrigerate for 30 minutes to let the flavors develop even more.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.