Sweet, tangy and spicy all at the same time- this strawberry pineapple salsa is bursting with flavor and is the perfect summer party essential you need to try your hands at.
This one’s a unique take on your classic salsa, and is a great way to use up some of those berries you have in your refrigerator. The flavors are super fresh and versatile, and the salsa is sure to be a total hit with everyone in the family.
Ready to give the recipe a try? Here’s all you need to know before you do.
What's So Great About the Recipe?
The fact that this super salsa has the perfect balance of tanginess and spiciness you're looking for is what I love the most. This salsa can be a great way to get more fruit into your body- and those berries in specific, are chock full of vitamin C and antioxidants!
- Mint leaves
See recipe card for quantities.
Start by chopping up your pineapple, strawberries and jalapenos.
In a large bowl combine the pineapple, diced jalapeno, strawberries, balsamic vinegar, light brown sugar, salt and black pepper.
Let it sit for 15 minutes. Stir in basil and mint and toss to combine.
Cover this and let it chill for 2 hours.
Hint: leave a useful hint here, like let the grill run for 4-5 minutes to burn off any remnants, then clean it. I like to use this bristle-free barbecue brush (affiliate link) for cleaning the grill.
If you can, stick to this classic recipe, because it has the perfect blend and proportion of ingredients.
- Don’t have balsamic vinegar? Use white vinegar or apple cider vinegar instead.
- You can also substitute vinegar with lemon juice. The idea is to lend the salsa a bit of acidity.
- Want to lend some sweetness to this happy medley of flavors, but don’t want to use brown sugar? A drizzle of honey or agave can do the trick.
Based on your personal taste preferences, you can also bring in a bit of variation to this recipe.
- Love your tomatoes too much? Grill them or roast them on an open flame until they're nice and charred, peel them, chop them and then add them into the mix!
- Chopped red onion also makes for an excellent addition to the salsa. It has a milder flavor as opposed to a white onion, and can also bulk up the salsa.
And if you're big on making condiments and sides and storing them in your refrigerator, you might also want to check out my hot pepper jelly recipe.
To lend some extra flavor to the salsa, you can also sprinkle some Mexican spice or seasoning mix into it.
Your leftover strawberry pineapple salsa can be transferred to an airtight container and refrigerated for up to 7 days. You can also make it ahead of time if you want to.
Just remember to use a clean spoon to serve it. I like to use my favorite meal prep containers for these. They're freezer-safe too!
Tips & Tricks to Nail the Recipe
- You can also throw in some chopped tomatoes (think cherry tomatoes) if you can’t think of skipping the classic salsa base.
- Boiled corn can also be a wonderful addition to this fruity salsa.
- Juicy mangoes are another excellent add-on you can consider.
- Don’t have the mint leaves and/or the basil that the recipe calls for? Compensate by adding some chopped cilantro. Remember not to skip the herbs- they really tie all the flavors of the salsa together and add a nice pop of color and freshness to it.
- Don’t forget to season the salsa well with salt and pepper. You can also use pink Himalayan salt or rock salt for some extra flavor.
Serving Ideas & Suggestions
You can enjoy this riot of flavors on its own or with your classic tortilla chips or nachos. The salsa can also work wonderfully as a side for your grilled chicken and fish or as an accompaniment with your shrimp dishes.
Making some homemade tacos or enchiladas? Use the salsa as a part of the filling to take the dish to the next level.
Want to go the extra mile and enhance the flavors of the salsa even more? You can squeeze a bit of lemon juice to tie the flavors together and lend the salsa some fun tanginess.
Want to tone down the flavors? Add a finely chopped red or yellow bell pepper into the mix.
Strawberries and raspberries are classics that can work wonderfully in fruity salsas. They pair well with most other ingredients, and lend the salsa a nice touch of sweetness and tartness.
Looking for other recipes like this? Try these:
Strawberry Pineapple Salsa
- 1 cup pineapple diced
- 1 cup strawberries diced
- ¼ cup jalapenos diced
- ¼ teaspoon black pepper crushed
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- 2 tablespoon basil leaves chopped
- 1 tablespoon mint leaves chopped
- salt to taste
- In a large bowl combine the pineapple, diced jalapeno, strawberries, balsamic vinegar, light brown sugar, salt and black pepper.
- Let it sit for 15 minutes.
- Stir in basil and mint and toss to combine.
- Cover this and let it chill for 2 hours.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove