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Pineapple Salsa Canning Recipe
Pineapple Salsa is a bright, small-batch canning recipe that blends fresh pineapple, peppers, and cilantro with safe acidity for long-term, shelf-stable storage. This water bath canned salsa is perfect for preserving seasonal produce, adding a tropical twist to tacos, grilled meats, and pantry-ready meals.
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By Diane Devereaux | The Canning Diva®
Last updated: December 3, 2025
Key Takeaways
- Pineapple Salsa canning recipe is a bright, tropical condiment made with fresh pineapple, peppers, and cilantro.
- Creates a shelf stable salsa perfect for tacos, nachos, grilled chicken, pork, and fish.
- A great way to preserve seasonal produce and add variety to your home canned pantry staples.
- Naturally sweet and zesty with customizable heat depending on jalapeño preference.
- Featured in the Canning chapter of my upcoming book From Seed to Table (page 76), available for preorder now and releasing March 3, 2026.
What is Pineapple Salsa?
Pineapple Salsa is a bright, tropical twist on classic salsa, combining juicy fresh pineapple with crisp bell peppers, red onion, cilantro, and just enough jalapeño for customizable heat. This recipe uses a simple boiling-water canning method so you can safely preserve jars for the pantry and enjoy fresh, sunny flavor long after pineapple season ends. The balanced blend of lime juice and apple cider vinegar delivers safe acidity with a zesty, slightly sweet finish that pairs beautifully with tacos, nachos, grilled chicken, pork, or fish. Whether you’re stocking your shelves for quick weeknight dinners or creating a vibrant condiment for summer cookouts, this pineapple salsa adds a burst of color, texture, and flavor that goes far beyond ordinary tomato-based salsas.
Health Benefits of Pineapple
Pineapple isn’t just delicious—it’s nutrient-dense and rich in natural enzymes that support digestion and overall wellness. One of its most notable compounds is bromelain, a powerful enzyme known for its ability to help break down proteins, reduce inflammation, and support gut health. Bromelain has long been valued for its potential benefits in easing joint discomfort, improving nutrient absorption, and assisting the body’s natural healing processes.
In addition to bromelain, pineapple offers:
- High levels of vitamin C, supporting immune function and collagen production.
- Manganese, which plays a key role in metabolism and antioxidant protection.
- Dietary fiber, promoting healthy digestion and sustained energy.
- Natural antioxidants, which help combat oxidative stress.
By incorporating pineapple into a shelf-stable salsa, you not only capture its fresh, tropical flavor but also preserve many of its nutritional benefits for year-round enjoyment. This makes pineapple salsa a wonderful addition to a home-canned pantry—delicious, functional, and incredibly versatile.
Pineapple Salsa Canning Recipe
This is a bright and tropical salsa made with fresh pineapple, bell peppers, and cilantro. The apple cider vinegar adds depth and richness to the salsa with a slightly sweet, mellow finish that complements the tropical fruit and peppers. The sweet and zesty topping is perfect for tacos or nachos and excellent with grilled meats and fish.
YIELD: 4 quarts or 8 pints
INGREDIENTS
- 4 lbs. fresh pineapple, diced (14 cups)
- 2 cups diced red bell pepper
- 2 cups diced green bell pepper
- 1 cup finely chopped red onion
- 2 jalapeños, seeded and minced (optional, for heat)
- 1 cup chopped fresh cilantro
- ¾ cup lime juice
- ¼ cup apple cider vinegar
- 3 T. granulated sugar
- 1 T. salt (optional)
DIRECTIONS
- In a large stainless steel stockpot, combine the pineapple, red bell pepper, green bell pepper, red onion, and jalapenos (if using). Add the cilantro, lime juice, apple cider vinegar, sugar, and salt (if using) to the pot. Stir well to combine all ingredients.
- Bring the mixture to a boil over medium heat, stirring frequently to dissolve the sugar and salt. Once at a boil, reduce the heat to a simmer and cook for 10 to 15 minutes, allowing the flavors to meld and the salsa to slightly thicken. Stir often to avoid scorching.
- Using a funnel, ladle the salsa into jars, leaving ½ inch of headspace. Remove any trapped air pockets and add additional salsa if necessary to maintain the ½-inch headspace.
- Wipe the rims with a washcloth dipped in vinegar. Place the lid and ring on each jar
- and hand tighten.
- Place the jars in a boiling water bath canner, ensuring that the water covers the jars by at least 1 inch. Bring to a full rolling boil, then process both quart and pint jars for 15 minutes.
Discover Healthy Canning Recipes and So Much More!
Internationally recognized preservation expert Diane Devereaux equips you with practical tools and timeless techniques to reclaim control over your food supply and reconnect with the land. Topics include:
- Gardening
- Food preservation
- Home cooking
- Heritage food crafts
- Healthy eating
Learn more about From Seed to Table here.
Pineapple Salsa Canning Recipe
Servings
4 quarts or 8 pinta
servingsPrep time
30
minutesThis is a bright and tropical salsa made with fresh pineapple, bell peppers, and cilantro. The apple cider vinegar adds depth and richness to the salsa with a slightly sweet, mellow finish that complements the tropical fruit and peppers. The sweet and zesty topping is perfect for tacos or nachos and excellent with grilled meats and fish.
Ingredients
4 lbs. 4 fresh pineapple, diced (14 cups)
2 cups 2 diced red bell pepper
2 cups 2 diced green bell pepper
1 cup 1 finely chopped red onion
2 2 jalapeños, seeded and minced (optional, for heat)
1 cup 1 chopped fresh cilantro
¾ cup lime juice
¼ cup apple cider vinegar
3 T. 3 granulated sugar
1 T. 1 salt (optional)
Instructions
- In a large stainless steel stockpot, combine the pineapple, red bell pepper, green bell pepper, red onion, and jalapenos (if using). Add the cilantro, lime juice, apple cider vinegar, sugar, and salt (if using) to the pot. Stir well to combine all ingredients.
- Bring the mixture to a boil over medium heat, stirring frequently to dissolve the sugar and salt. Once at a boil, reduce the heat to a simmer and cook for 10 to 15 minutes, allowing the flavors to meld and the salsa to slightly thicken. Stir often to avoid scorching.
- Using a funnel, ladle the salsa into jars, leaving ½ inch of headspace. Remove any trapped air pockets and add additional salsa if necessary to maintain the ½-inch headspace.
- Wipe the rims with a washcloth dipped in vinegar. Place the lid and ring on each jar
- and hand tighten.
- Place the jars in a boiling water bath canner, ensuring that the water covers the jars by at least 1 inch. Bring to a full rolling boil, then process both quart and pint jars for 15 minutes.
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People Often Ask
Q: Can pineapple salsa be safely preserved using a boiling water bath canner?
A: Yes. This recipe uses properly balanced acidity from lime juice and apple cider vinegar, making it safe for water bath canning. Always follow the stated ratios. Altering the amount of fruit, peppers, or vinegar can affect the overall pH and safety of the recipe.
Q: Will the texture of the pineapple change during canning?
A: The pineapple will soften slightly during simmering and processing, but it maintains its shape and bright flavor. Because pineapple is naturally firm and fibrous, it holds up beautifully in salsas and relishes after canning.
Q: Can I reduce or omit the jalapeños?
A: Absolutely. The jalapeños are optional and are included purely for heat and flavor—not for the acidity or safety of the recipe. You may reduce, omit, or substitute them with another mild or spicy pepper.
About the Author:
Diane Devereaux, The Canning Diva®, is an internationally recognized food preservation expert, author, and educator with over 30 years of home canning experience. She’s the author of multiple top-selling canning books and teaches workshops across the U.S. Learn more at TheCanningDiva.com.
