The Pantry
Mexican-inspired

Pineapple salsa

Bright, chunky pineapple salsa with black beans, tomato, lime, jalapeño, and cilantro. It makes about 2 1/2 cups, enough for a small party bowl or a hearty topping for tacos, grilled fish, or chips. The beans add body and protein, while a short chill lets the juices meld without turning the salsa watery.

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Pineapple salsa
~230 calper person · ~460 total
~$3.60meal total · ~$1.80 per person

Estimated calories and US ingredient costs.

This salsa scales cleanly for a larger bowl, but keep the dice small and the chill time the same. For a double batch, use a wider mixing bowl so the pineapple and beans can be folded without crushing. If serving with chips, plan about 1/2 cup salsa per person as a dip. Because canned beans and fresh pineapple release some liquid, a little pooling after chilling is normal; stir before serving rather than discarding the flavored juices.

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Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

8 left
Step 1

Prep the fruit and vegetables

~10 min

Prep the fruit and vegetables.

Dice the 8 oz fresh pineapple into small 1/4-inch pieces so the salsa scoops cleanly.

Drain and rinse the black beans, then let them drip dry in a sieve for a minute so they do not dilute the dressing.

Dice the 4 oz tomato and 2 oz red onion, and mince the 1 medium jalapeño and 1 tbsp garlic finely for an even, spoonable texture.

Ingredients
  • 1 cupCanned black beans
  • 4 ozTomato, seeded and diced
  • 2 oz total for recipeRed onion
  • 1 tbspGarlic
Step 2

Mix the dressing

~3 min

Mix the dressing.

In a medium bowl, whisk together the 3 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp ground cumin until the salt dissolves and the cumin is dispersed.

This quick dressing seasons the beans and fruit evenly and helps the tomato release just enough juice for a glossy salsa.

Ingredients
  • 1 cup total for recipeCanned black beans
  • 4 oz total for recipeTomato, seeded and diced
  • 3 tbspLime juice
  • 1 tbspOlive oil
  • 1/2 tspKosher salt
  • 1/4 tspGround cumin
Step 3

Combine the chunky ingredients

~3 min

Combine the chunky ingredients.

Add the pineapple, black beans, tomato, red onion, jalapeño, and minced garlic to the bowl.

Fold gently with a spatula so the beans stay mostly intact.

If you stir too aggressively, the pineapple softens and the salsa turns mushy instead of staying crisp and spoonable.

Ingredients
  • 1 cup total for recipeCanned black beans
  • 4 oz total for recipeTomato, seeded and diced
  • 2 oz total for recipeRed onion
  • 1 tbsp total for recipeGarlic
Step 4

Add cilantro and adjust texture

~1 min

Add cilantro and adjust texture.

Fold in the 1/4 cup chopped cilantro.

Taste a spoonful and check balance: if the salsa seems sharp, let it rest rather than adding more salt right away, because the onion and lime will mellow slightly as they sit.

If you want a looser texture for chips, let the bowl collect a little of its own juice.

Ingredients
  • 2 oz total for recipeRed onion
  • 1/2 tsp total for recipeKosher salt
  • 1/4 cupFresh cilantro
Step 5

Chill briefly

~15 min cook

Chill briefly.

Cover the bowl and refrigerate for 15 minutes.

This rest is long enough for the flavors to marry but short enough to keep the pineapple lively.

If liquid pools at the bottom

Step 6

Stir once before serving rather than draining it away

After ~15 min

stir once before serving rather than draining it away; that juice carries the lime and cumin seasoning.

Ingredients
  • 1/4 tsp total for recipeGround cumin
Step 7

Serve and finish

~1 min

For the cleanest presentation, mound the beans and fruit lightly

then spoon a little of the bright dressing over the top.

Step 8

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Pineapple salsa: Serve and finish.

Pineapple salsa: Spoon the salsa into a shallow bowl

Pineapple salsa: serve cold or cool.

Pineapple salsa: Serve as a dip with tortilla chips or as a topping for tacos, grilled chicken, or fish.

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Ingredients

For 2 people

  • 8 oz fresh pineapple, peeled, cored, and diced
  • 1 cup canned black beans, drained and rinsed
  • 4 oz tomato, seeded and diced
  • 2 oz red onion, finely diced
  • 1 medium jalapeño, seeded and minced
  • 1 tbsp minced garlic
  • 3 tbsp lime juice
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp ground cumin
  • 1/4 cup chopped fresh cilantro

Method

  1. Prep the fruit and vegetablesDice the 8 oz fresh pineapple into small 1/4-inch pieces so the salsa scoops cleanly. Drain and rinse the black beans, then let them drip dry in a sieve for a minute so they do not dilute the dressing. Dice the 4 oz tomato and 2 oz red onion, and mince the 1 medium jalapeño and 1 tbsp garlic finely for an even, spoonable texture.
  2. Mix the dressingIn a medium bowl, whisk together the 3 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp ground cumin until the salt dissolves and the cumin is dispersed. This quick dressing seasons the beans and fruit evenly and helps the tomato release just enough juice for a glossy salsa.
  3. Combine the chunky ingredientsAdd the pineapple, black beans, tomato, red onion, jalapeño, and minced garlic to the bowl. Fold gently with a spatula so the beans stay mostly intact. If you stir too aggressively, the pineapple softens and the salsa turns mushy instead of staying crisp and spoonable.
  4. Add cilantro and adjust textureFold in the 1/4 cup chopped cilantro. Taste a spoonful and check balance: if the salsa seems sharp, let it rest rather than adding more salt right away, because the onion and lime will mellow slightly as they sit. If you want a looser texture for chips, let the bowl collect a little of its own juice.
  5. Chill brieflyCover the bowl and refrigerate for 15 minutes. This rest is long enough for the flavors to marry but short enough to keep the pineapple lively. If liquid pools at the bottom, stir once before serving rather than draining it away; that juice carries the lime and cumin seasoning.
  6. Serve and finishSpoon the salsa into a shallow bowl and serve cold or cool. For the cleanest presentation, mound the beans and fruit lightly, then spoon a little of the bright dressing over the top. Serve as a dip with tortilla chips or as a topping for tacos, grilled chicken, or fish.

Before you cook

What to get ready

Mixing bowl, colander or salad spinner, cutting board and small dressing bowl.

Drain black beans and seed tomatoes so the fruit dressing stays concentrated.

If something needs adjusting

Salsa becomes too watery

Drain excess fruit and tomato liquid before dressing and add cilantro near serving.

A packed lunch loses texture

Pack dressing and crisp toppings separately, then combine just before eating. Keep perishable ingredients cold during transport.

Store for later

Refrigerate prepared ingredients promptly in covered containers. Keep dressing separate when possible and serve cold; use an insulated bag with ice packs for transport.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use leftover pineapple in sweet-and-sour pork.

Next use for your ingredients: Sweet and sour pork →

Calculate this meal with your own prices →

How to Prep Vegetables for the Week →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For the best texture, cut the pineapple, tomato, and onion into a similar small dice so every scoop gets a balanced mix of sweet fruit, savory beans, and sharp onion. If your pineapple is very juicy, let the diced fruit drain in a strainer for 5 minutes before mixing so the salsa does not become watery.

Make it work for you

If you want a milder salsa, swap the jalapeño for 2 tbsp diced poblano pepper and keep the seeds out of the bowl. If cilantro tastes soapy to you, replace it with 2 tbsp chopped flat-leaf parsley; the salsa will lose some herbal brightness but still hold together well.

Use more of your black beans and lime juice in black bean soup.

Can I make this pineapple salsa ahead of time?

Yes. Make it up to 24 hours ahead and refrigerate it in a covered container. For the best texture, stir before serving and drain off only a small amount of excess liquid if needed. Keep leftovers refrigerated at 40 F or below and use within 3 to 4 days. Do not leave it out for more than 2 hours, or 1 hour if the room is above 90 F.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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