Skip to Content

Tropical Salsa

This Tropical Salsa is loaded with juicy pineapple, cherry tomatoes, orange bell peppers, red onion and chopped fresh cilantro! Serve with your favorite chips, over chicken or on tacos.

close up of Tropical Salsa in a white bowl

Ingredients for Tropical Salsa

This salsa looks impressive with its rainbow of colors but is very easy to make! For this tropical salsa recipe you will need:

  • fresh cherry tomatoes
  • fresh pineapple
  • red onion
  • orange bell pepper
  • cilantro
  • lime juice
  • olive oil
  • garlic salt

See the FAQ below for ingredient substitutions if needed. This recipe is already dairy free, gluten free and vegan!

How to Make Tropical Salsa

First, chop up all of your vegetables and fruit: tomatoes, peppers, red onion, cilantro, and pineapple. The cilantro should be finely chopped so it incorporates well into the salsa.


Add, lime juice, olive oil and garlic salt. Stir to combine. Eat right away or refrigerate for up to 2 days.

Frequently Asked Questions

I can’t find fresh pineapple right now, what other fruit can I substitute in this recipe?

Try mango if you can’t find pineapple! Also, fresh peaches would work well. If necessary, use canned pineapple but the flavor won’t be exactly the same.

How long will this salsa last after I make it?

This salsa should be stored in the refrigerator in an airtight container. It should last at least 2 days but possibly longer depending on how ripe your ingredients were when you made the salsa.

I don’t like cilantro, can I skip it?

Definitely! If cilantro isn’t your thing and it tastes like soap first of all I’m sorry but also just leave it out. This recipe will be just fine without it.

Tropical Salsa

For a behind the scenes look at Return to the Kitchen, be sure to follow us on InstagramFacebookYouTubeTikTok and Pinterest! Also, if you make this recipe or any of our recipes be sure to tag us @returntothekitchen!

If you love this recipe for Tropical Salsa, click here for more salsa recipes! You may also like Crock Pot Chicken Fajitas, Cranberry Pecan Goat Cheese Log, Easy Beer Cheese Fondue, Homemade Salsa Verde with Pineapple, Crock Pot Hawaiian Chicken, Forbidden Rice and Beans, Fried Plantains and Chickpea Salsa.

close up of Tropical Salsa in a white bowl

Tropical Salsa

Yield: 4-6 servings
Prep Time: 25 minutes
Total Time: 25 minutes

Sweet and Spicy salsa!


  • 1 1/2 cups cherry tomatoes, quartered
  • 1 cup pineapple, chopped
  • 1/2 red onion, diced
  • 1 orange bell pepper, diced
  • 1/3 cup cilantro, chopped
  • Juice from 1/2 lime
  • 2 tbsp olive oil
  • 1 tsp garlic salt


  1. Prep and chop all vegetables, fruits and herbs.
  2. Combine all ingredients together and stir well.
  3. Eat immediately or refrigerate for up to 2 days.
  4. Serve with your favorite chips. Enjoy!


For best taste, let salsa marinate for at least 30 minutes before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 93Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 292mgCarbohydrates: 13gFiber: 1gSugar: 10gProtein: 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe