This pineapple mango salsa became a summer staple at my house the year my in-laws visited for a long weekend. I remember pulling ripe mango and a fresh pineapple from the farmer's market at dawn, the sun just rising and the air warm and damp. I wanted something that felt celebratory but was easy to put together — something to spoon over grilled fish, to serve with chips, or to pile on top of tacos. The first batch disappeared so quickly that I quietly made another half batch and hid it behind the salads. The bright sweetness of mango and pineapple balanced with crisp red pepper and the faint heat of jalapeño made everyone at the table smile. Texture is important here: the salsa should be juicy but not soupy, with uniformly diced pieces so every bite has a little sweet, a little crunch, and a little zing.

I discovered the proportions in this version after a few experiments: slightly more fruit than vegetables keeps the mix lively without overwhelming the palate, but enough bell pepper and red onion give body and color. Freshly squeezed lime juice ties everything together and 30 minutes of chilling lets the flavors marry without making the fruit break down. Over the years I refined the technique for dicing, explained tips to guests, and learned how to prep jalapeño safely so no one ends up rubbing their eyes. This version is reliable, quick, and endlessly adaptable — the kind of recipe you reach for when you want something bright and effortless to serve a crowd.

Ingredients

• Fresh pineapple (2 cups diced): Choose one that gives slightly when you press its skin and smells sweet at the stem; a ripe pineapple offers the bright acidity that cuts through the mango. Canned pineapple will change texture and sweetness, so use fresh when possible.
• Ripe mango (2 cups diced): Look for mangoes that yield slightly to gentle pressure and have fruity aroma near the stem. Tommy Atkins or Ataulfo both work; Ataulfo is creamier and sweeter, while Tommy Atkins holds its shape well for dicing.
• Red bell pepper (1 cup diced): Provides crunch and a mild vegetal note; buy firm peppers without soft spots. Dicing into uniform pieces helps the salsa look and mouthfeel consistent.
• Red onion (1 cup diced): Use half of a large red onion finely diced to avoid overwhelming raw bite; soak briefly in cold water if you prefer a milder bite.
• Jalapeño (finely diced): Remove stem, ribs, and seeds for mild heat; keep some seeds for extra kick. Use gloves if you have sensitive skin.
• Cilantro (1/3 cup chopped): Fresh cilantro adds herbal brightness; chop just before mixing to keep it vivid in color and flavor.
• Fresh lime juice (1/4 cup, about 3 limes): Fresh juice is essential — bottled lacks the brightness needed to tie the salsa together.
• Kosher salt (1/4 teaspoon): Salt enhances sweetness and balances acidity; kosher works best because of its texture and purity.

Instructions

Prepare the produce: Start by rinsing and drying all produce. Peel and dice the pineapple into 1/2-inch pieces and peel and dice the mango to the same size for even texture. Core and seed the red bell pepper and dice to match. Finely dice the red onion and jalapeño, removing ribs and seeds if you want milder heat. Uniform dice keeps the salsa visually appealing and ensures consistent flavor in every bite. Combine ingredients: Place the diced pineapple, mango, red bell pepper, red onion, jalapeño, and chopped cilantro in a large mixing bowl (about 4-5 quart capacity). This prevents spilling when you stir and gives the flavors room to mingle without crushing the fruit. Season: Pour freshly squeezed lime juice over the mixture and sprinkle the kosher salt evenly. Toss gently with a large spoon until all pieces are coated and the salt dissolves. Taste and adjust — add a pinch more salt or another squeeze of lime if needed. The lime brightens the fruit while salt brings out the natural sweetness. Chill: Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes. Chilling allows the juices to marry and the lime to mellow the sharp edges of raw onion and jalapeño. Stir again before serving to redistribute any accumulated liquid. Serve: Serve chilled or at cool room temperature. Spoon over grilled fish, serve with tortilla chips, or use as a vibrant taco topping. Keep reserved any excess juices to drizzle if you want a saucier finish.

Storage Tips

Store salsa in an airtight glass container in the refrigerator for up to 48 hours. Use a shallow container to allow even chilling and to reduce excess liquid collecting at the bottom; a wide mason jar or shallow food storage box works well. If the salsa becomes slightly watery, drain off a little juice before serving or spoon the salsa onto a paper towel-lined plate to absorb excess moisture. For longer storage, ingredients can be prepped separately — dice fruit and vegetables and store in separate containers for up to 24 hours, then mix before serving to preserve texture.

Ingredient Substitutions

If you don’t have fresh pineapple, use frozen and thawed pineapple tidbits well-drained to avoid watering down the salsa; canned pineapple drained thoroughly is a last resort but will be sweeter and softer. If mangoes are unavailable, ripe peaches or nectarines make a pleasant substitution with a softer texture and similar sweetness; use the same 2-cup volume. Swap jalapeño for serrano for more heat or for poblano if you want mild pepper flavor. If cilantro is not to your taste, use minced mint or flat-leaf parsley for a different herbal profile.

Serving Suggestions

This salsa pairs beautifully with grilled seafood — shrimp, mahi-mahi, and halibut are excellent choices — and adds lift to pork chops and chicken breasts. Spoon over tortilla chips as an appetizer or serve on tacos with a drizzle of crema. For a composed plate, serve a generous scoop over coconut rice with a lime wedge and a sprinkle of toasted coconut for added texture and tropical flair. Garnish with extra cilantro leaves and a lime wedge for a bright presentation.

Cultural Background

Fruit-based salsas are a modern interpretation inspired by Latin American and Caribbean uses of fruit with savory preparations. Using tropical fruits such as mango and pineapple with chiles and lime reflects the interplay between sweet and hot that’s common in coastal cuisines. This version leans American in its proportions and versatility, designed to complement grilled proteins and chips commonly served at summer gatherings while keeping the simple, bold flavors that fruit and chile combinations celebrate.

Seasonal Adaptations

In summer use the ripest mangoes and pineapple for peak sweetness; in cooler months when fresh fruit is less flavorful, add a teaspoon of honey or maple syrup to brighten up the flavor and replace some of the fruit with crisp apples or pear for crunch. In late summer, fold in diced cucumber or avocado at the end for a fresher mouthfeel. For a festive winter twist, swap cilantro for chopped fresh basil and add pomegranate seeds for acidity and color contrast.

Meal Prep Tips

To streamline weeknight use, dice the pineapple and mango and store them in separate airtight containers for up to 24 hours, then combine with freshly diced onion and jalapeño shortly before serving to preserve texture. Pre-squeeze limes into a small jar and keep refrigerated for up to two days. For single-serve lunches, portion into small containers with a paper towel at the top to absorb excess moisture and keep chips separate to preserve crunch. Re-stir before eating and adjust salt if needed.

Make this salsa your summer go-to: it’s bright, fast, and crowd-pleasing. Share it with friends, put it on everything, and feel free to adjust the heat and herbs to make it unmistakably yours.