Bright and tropical pineapple salsa made with fresh ingredients and served with the BEST homemade cinnamon pita chips for the perfect summer appetizer!

Note: This pineapple salsa first appeared on the blog in March 2011 and is such a favorite summer staple that I’ve updated the post with bright new photos and some delicious homemade cinnamon pita chips!

You guys this fresh pineapple salsa is EVERYTHING.  Juicy, sweet, a little spicy and made with all of your favorite ingredients like red bell pepper, jalapeño, red onion, cilantro, fresh squeezed lime juice and, of course, PINEAPPLE!  I’ve been making this salsa for over 10 years and it’s just one of those recipes that not only looks beautiful when you serve it, but it goes so quickly because it tastes that good.

There are so many ways you can serve up this pineapple salsa too!  You can go the salty/sweet route and serve with tortilla chips (the sea salt and lime tortilla chips taste amazing with this!), or you can make these delicious homemade cinnamon pita chips to serve with it.  I used whole wheat pita bread and brushed a mixture of coconut oil, cinnamon and a little sugar over both sides.  The slight coconut flavor goes perfectly with this pineapple salsa and the pita chips are ready in just 10 minutes!

This salsa also makes a great topping for fish, chicken, shrimp and pork or you can even throw it in some tacos!


  • Pineapple!  Yes this is of course the star of this recipe so I urge you to always use fresh pineapple rather than the canned stuff!  You can even use the ENTIRE pineapple by hollowing out the inside and using it to serve up this salsa.
  • Bell pepper.  I used a red bell pepper for the color, but feel free to use any combination of colorful peppers you’d like or you could even add fresh tomatoes.
  • Red onion.  I love the pop of color the red onion adds to the salsa, but you could also use green onions or even a white onion.
  • Jalapeño.  I love a spicy/sweet combo, but feel free to leave this out if you’re serving this to your kids or you don’t like a lot of heat.  On the other hand, if you want even more spice, just leave the ribs and seeds on the jalapeño when you chop it up!
  • Cilantro.  Fresh cilantro tastes amazing in this salsa, but you can also use chopped parsley or leave out the cilantro entirely as I know not everyone loves the taste of this herb.
  • Lime.  Freshly squeezed lime juice and its zest adds so much extra flavor and zip to this salsa!

The best thing about homemade fruit salsa is you can make this your own!  Feel free to add other fruits and veggies such as fresh melon, strawberries, tomatoes or even cucumber.  You could also add other fresh herbs, garlic or seasonings!


These pita chips are super easy to make!  All you need are some whole wheat pitas (or regular pita bread would work too), some coconut oil, cinnamon and a little sugar.  Slice the pita pockets into 8 triangles and arrange them on a sheet pan that is lined with parchment paper or nonstick spray.  Then mix together the melted coconut oil, cinnamon and sugar together in a small bowl and brush both sides of the pita chips.  Pop in the oven for about 10 minutes and sprinkle with additional sugar while the pita chips are still nice and warm!

This bright pineapple salsa is light, fresh and JUICY and really makes the perfect snack on a hot summer day.  You can easily throw this whole dish together in just 5 minutes using only 6 ingredients.  Serve this salsa in a bowl or hollow out a pineapple like I did here to make things fun and festive!  Hope you all enjoy!


Pineapple Salsa with Cinnamon Pita Chips

Bright and tropical pineapple salsa made with fresh ingredients and served with the BEST homemade cinnamon pita chips for the perfect summer appetizer!

Yield: 6 Servings 1x
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins


For the salsa:

  • 1 medium pineapple, cored and diced (about 3 cups)
  • 1 red bell pepper, chopped
  • 1/3 cup red onion, diced
  • 1 jalapeño, seeded and diced
  • 1/4 cup fresh cilantro, chopped
  • Zest and juice of 1 lime
  • Salt and pepper to taste

For the cinnamon pita chips:

  • 4 whole wheat pita bread pockets, cut into triangles
  • 2 Tbsp coconut oil, melted
  • 1 tsp cinnamon
  • 1 tsp sugar + more for sprinkling


To make the salsa:

  1. In a large bowl, combine pineapple, bell pepper, onion, jalapeño, and cilantro and stir well until mixed.  Add fresh lime juice, zest and season with salt and pepper, to taste.
  2. Cover and place in the fridge for 30 minutes to an hour to let all the flavors marinate or you can serve this right away.

To make the cinnamon pita chips:

  1. Preheat oven to 375 degrees F.
  2. Cut each pita into 8 triangles and arrange on a prepared baking sheet lined with parchment paper or nonstick spray.
  3. In a small bowl, whisk together melted coconut oil, cinnamon and sugar.  Brush the front and back of each pita triangle with the cinnamon mixture and bake for 10 minutes in the oven until golden and crispy.  Serve with salsa and enjoy!


*Pita chips can be stored up to a week in an airtight container or ziplock bag.

Nutrition Facts:

  • Serving Size: 3/4 cup salsa + 5 chips
  • Calories: 169
  • Sugar: 6.4 g
  • Sodium: 325.8 mg
  • Fat: 3.5 g
  • Saturated Fat: 2.2 g
  • Carbohydrates: 32.3 g
  • Fiber: 4.6 g
  • Protein: 4.8 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

If you make this recipe, share a photo on Instagram and tag it #EatYourselfSkinny . I love seeing what you made!

Bright and tropical pineapple salsa made with fresh ingredients and served with the BEST homemade cinnamon pita chips for the perfect summer appetizer!