Pineapple Salsa in a large black bowl served with a side of tortilla chips

Sweet & Spicy Pineapple Salsa

  • Author: Joyce | Pups with Chopsticks
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6 Servings 1x
  • Category: Appetizer, Snack, Dip
  • Cuisine: Asian, Tex Mex


A flavorful pineapple salsa made with pineapples, tomatoes and gochujang paste which give it a refreshing sweet and tangy taste with a mild spicy kick.



  • 1/2 pineapple (approximately 2 1/2 cups)
  • 2 large tomatoes
  • 1 small red onion
  • 1 stalk green onion
  • 12 sprigs cilantro (optional)
  • 1 lime (juiced)
  • 1 1/2 tablespoon gochujang paste


  1. Chop up the pineapple, tomatoes, red onion, green onion and cilantro (optional) into small pieces and add to bowl
  2. In a small bowl, combine the gochujang paste and lime juice and mix until smooth and well blended
  3. Add sauce to the salsa mix and combine
  4. Refrigerate for at least 1 hour. As with all salsa, the longer it mingles in the fridge the more flavourful and well blended it will be
  5. Enjoy!


  • If you don’t like the strong bite from raw onions, soak them in cold water for a minute after you chopped it. This takes the bite out of raw onions in salads and salsas
  • Remember to rinse your knife after cutting fresh pineapples, tomatoes and citrus fruits. The acids from the juices dull the blade edges.
  • This salsa tastes best with fresh pineapple, but if you’re pressed for time you can use canned pineapple as well.


  • Serving Size: 1 Serving
  • Calories: 121 kcal
  • Sugar: 13 g
  • Sodium: 147 mg
  • Fat: 0 g
  • Carbohydrates: 29 g
  • Protein: 5 g

Keywords: pineapple salsa