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Pineapple Salsa in a large black bowl served with a side of tortilla chips
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5 from 5 votes

Sweet and Spicy Pineapple Salsa

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.
Prep Time15 mins
Total Time15 mins
Course: Appetizer, Dip, Snack
Cuisine: Asian, Tex Mex
Servings: 6 Servings
Calories: 121kcal
Author: Joyce | Pups with Chopsticks


  • ½ pineapple (approximately 2 ½ cups)
  • 2 large tomatoes
  • 1 small red onion
  • 1 stalk green onion
  • 1-2 sprigs cilantro (optional)
  • 1 lime (juiced)
  • 1 ½ tablespoon gochujang (Korean hot pepper paste)


  • Chop up the pineapple, tomatoes, red onion, green onion and cilantro (optional) into small pieces and add to bowl
  • In a small bowl, combine the gochujang paste and lime juice and mix until smooth and well blended
  • Add sauce to the salsa mix and combine
  • 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
  • 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: 1Serving | Calories: 121kcal | Carbohydrates: 29g | Protein: 5g | Sodium: 147mg | Sugar: 13g