Easy Pineapple Mango Salsa (For Tacos, Salmon, Chicken & More!)

Simple, impressive, versatile!

This very simple pineapple mango salsa can transform a dinner into something surprisingly delicious in just a few minutes. There is no cooking required. You can use fresh pineapple and mango if it’s available, but I usually use canned for convenience. Just chop everything else finely, mix together, and serve.

The flavors and textures work extremely well together. There are juicy tomatoes, bright and sweet pineapple, mellow mango, creamy avocado, savory onion, hot chili, and of course peppery, earthy cilantro (coriander).

It’s no secret that the simplest way to serve a salsa is in a bowl with corn chips for scooping! Serve at your next dinner party or gathering instead of, or perhaps as well as, this equally as simple and tasty fresh tomato salsa. But what I really love this recipe for is its ability to become the star of the show at dinnertime. Mango pineapple salsa is so good spooned over the top of grilled chicken or fish, for example!

I actually first made this to pile onto these halloumi tacos. I do recommend trying that recipe, but the salsa is also mouthwatering as a topping, in a bowl or wrap, or on other kinds of tacos (see more ideas below!).

About the ingredients

You’ll find a full list of ingredients with amounts in the recipe card below. But here’s a summary of what you need to know.

This recipe is particularly good in the summer when many of these ingredients are in season. Here’s what you need to know about each.

• Tomatoes: I like to use cherry tomatoes or another small tomato, but you can use regular tomatoes chopped into small pieces instead. If you can, choose nice ripe, red, juicy ones!
• Mango: For convenience, most of the time I grab a can or tub of ready-chopped mango pieces in juice. However, if mangoes happen to be in season where you are, freshly chopped mango would be wonderful!
• Pineapple: As with the mango, I usually use canned pineapple, but fresh pineapple would make for even more delicious salsa.
• Onion: You can use either brown or red onion. Red onion is just a little milder and sweeter. Salad onions (spring onions) or shallots would work well too.
• Chili: You’ll just need one finely chopped chili for a mild heat in the salsa. Red or green chili is fine. Feel free to add more or less, or even skip the chili entirely.
• Cilantro (coriander): This adds lovely green color and freshness.
• Avocado: You’ll love the contrasting creamy texture this adds. Try to use a ripe but firm avocado. Be sure to add this at the last minute, just before serving.
• Lime juice: Just a squeeze will help to enhance the other flavors, along with a pinch of salt and pepper.
• Olive oil: While this is optional, I think that a small drizzle adds a little richness and helps the other flavors to meld together.

How to make an easy pineapple mango salsa

It couldn’t be easier to make this pineapple & mango salsa. All you have to do is to chop all the fresh ingredients into small pieces, and toss them together in a large bowl.

Stir in the pinch of salt and pepper, a squeeze or two of lime juice and a drizzle of extra virgin olive oil.

Serve it however you like – spooned over grilled meat or pan-fried halloumi, in tacos, as a dip, or as part of a salad bowl.

A few serving ideas

As well as the ideas I’ve already mentioned (dip, tacos, wraps, spooned over meat or fish…), here are a few more creative ways to enjoy this mango pineapple salsa recipe.

• Make a batch of these air fryer pita chips for scooping and serve as part of a fresh summer grazing plate!
• Include the salsa in this easy 10-minute tuna salad bowl (or other bowl style dinners, perhaps with couscous or quinoa).
• I think the fruity flavors would go perfectly with these crispy salmon fishcakes.
• Serve with air fryer chicken! Choose from air fryer grilled chicken thighs, air fryer chicken legs, or air fryer whole rotisserie chicken.
• Try the salsa piled onto warm rolls with this dutch oven pulled chicken.
• Wild card option: Serve with halloumi fries for dipping (the fruity salsa goes so well with the contrasting salty halloumi!).