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This sweet and smoky Pineapple Chipotle Salsa gets its kick from blistered tomatillos, broiled pineapple, and caramelized garlic. I love making it on taco nights or really any time I want to perk up snack platters.
I first threw this together at a backyard party in July, and everyone scraped the bowl clean. Now it’s in my regular rotation whenever I need something bold and speedy.
Irresistible Ingredients
- Chipotle Peppers in Adobo: Smoky with a hint of heat. Start small if you aren’t sure how spicy you want it
- Kosher Salt: Just add a bit at a time and taste. It brings everything together
- Pineapple: Fresh gives the juiciest taste but canned works if you pat it dry. Go with ones that smell sweet
- Onion: I mostly use white for punch but red or sweet yellow onions shine too. Pick ones that feel heavy and have tight peels
- Garlic Cloves: Whole cloves roast into mellow goodness. Use garlic bulbs without green sprouts for the best taste
- Tomatillos: Pick ones with tight, bright husks that feel solid. Once toasted they lay down a bold, tangy base
Easy How-To Guide
- Time to Blend:
- Grab oven mitts and pop the hot veggies straight in your blender or food processor. Add chipotles too. Pulse until it’s chunky—add a bit more chipotle now if you want extra heat
- Check Flavor and Adjust:
- Toss in some kosher salt and give it another spin, but not too much if you want bigger pieces. Taste now and add more salt if you think it needs it
- Set Up Your Broiler:
- Turn your broiler to the highest setting and put your top rack all the way up. Line your baking sheet so cleanup is easy
- Broil on All Sides:
- Flip everything carefully using tongs—that helps get a nice char all over. Slide it back under the broiler for five minutes, but keep an eye out so nothing burns
- Arrange and Broil:
- Lay out halved tomatillos, garlic cloves, thick onion rounds, and pineapple pieces on the sheet with some space in between. Broil for about ten minutes till you see bubbling and blackened bits here and there
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Good Things to Know
- All that vitamin C comes from fresh tomatillos and pineapple
- Sweetness in this comes only from the pineapple—no added sugars, plus it’s the perfect match for spicy chipotle
- Stays tasty for seven days in the fridge
Every Cinco de Mayo, my kids and I would whip this up and giggle over who could handle another spoonful
Smart Storage
After it cools off just scoop the salsa into any sealed container. It’ll keep fine in the fridge all week. I think letting it sit a day or two makes it taste even better
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Ingredient Swaps
If you’re out of tomatillos try using really firm green tomatoes. For a milder bite, go with only half a chipotle. Want some citrus vibes? Char up mango instead of pineapple—it’ll bring a smoky-sweet touch
How to Serve
Top your eggs, spoon on burritos, drop a big dollop on tacos, or serve up with grilled chicken or steak. It’s a zippy dip for chips and tastes awesome spooned over fish tacos with some crumbled queso fresco
A Bit About Salsa
Chipotles, which are smoked jalapenos, give this salsa its deep fire. Lots of salsas in Mexico use them because of their bold flavor. Pineapple salsa is big on Mexico’s coastline—tropical and smoky are just the right combo
FAQs About the Recipe
- → Is canned pineapple okay here?
Yep, you can use canned rings without a problem. Just dry them off a bit with paper towels so they don't get mushy when you broil them.
- → Is this salsa super spicy?
Chipotle packs a punch, so there's heat for sure. Just toss in more or less depending on how spicy you want it to be.
- → How should I use this salsa?
Grab some tortilla chips and scoop away. Or spoon it over grilled chicken, tacos, or tuck it inside burritos and enchiladas.
- → Can I prep this salsa in advance?
For sure! Letting it chill in the fridge helps everything really come together for even better flavor the next day.
- → What's the best way to keep leftovers?
Pop it in a sealed container in your fridge. It'll taste best for about a week if you keep it cold and airtight.