Bold Pineapple Chipotle Tomatillo Salsa

As seen in Small Bites, Big Flavors.

Grab sweet pineapple and zingy tomatillos, then roast them till they get a good char. Throw those in a blender with onions, chipotle, and garlic. Now you've got a chunky salsa that nails that mix of fresh, sweet, and spicy. It's awesome with crunchy chips, tasty spooned over tacos, or just to liven up whatever Mexican food you want. Broiling those fruits adds a bit of caramelized smokiness, and the chipotle kicks in deep spiciness. Let the flavors settle overnight and it only gets tastier by the next day.

Barbara Chef
Created By Sasha
Last updated on Sun, 29 Jun 2025 15:44:43 GMT
A bowl of chunky salsa with red peppers. Save Pin
A bowl of chunky salsa with red peppers. | foodthingle.com

Sweet tang meets gentle smoke in this salsa, thanks to broiled pineapple, tomatillo, and garlic. I whip this up any time I want to jazz up taco dinner or liven up a snack platter.

The first time I made this was at a hot summer grill-out—every bit got eaten. Now I always throw it together when I'm craving something bold but speedy.

Irresistible Ingredients

  • Chipotle Peppers in Adobo: Adds all that smoky spice. Go easy if you're nervous about heat—one's enough to start.
  • Pineapple: Go for fresh if you can for that juicy bite, but canned will do if you give it a good pat with a towel. Fragrant fruit equals tasty salsa.
  • Onion: I use white for pop, but sweet yellow or red works fine. Pick one that's heavy with tight skin.
  • Garlic Cloves: Roast them whole—they mellow out and taste amazing. Choose firm, sprout-free bulbs.
  • Tomatillos: They should be firm and green. Broiling brings out their bright zing.
  • Kosher Salt: Toss in a bit at the end, taste, then add more if it needs a boost. It makes everything else shine.

Easy Step-by-Step Guide

Add Seasoning and Check Flavor:
Sprinkle in some salt, blend real quick, and then taste. Want more salt? Add it now. Leave it chunky if you like texture.
Blend Everything Up:
Carefully tip all your freshly broiled veggies into your processor or blender, toss in the chipotle, then pulse until it’s a chunky mix. If you want extra spice, throw in an extra chipotle.
Broil the Second Side:
Flip everything (use tongs—they’ll be hot!) and broil for another five minutes or so. Keep your eyes peeled so nothing burns.
Broil it All:
Lay out tomatillo halves, garlic, onion slices, and pineapple on the lined pan, making sure nothing overlaps. Get them in under the broiler for about ten minutes. You’re looking for some spots to get dark and bubbly.
Get the Oven Set:
Crank your oven to its highest broiler setting and move a rack right up top. Line a baking tray—it’ll save you cleanup later.
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A bowl filled with soup and a spoon scooping inside. | foodthingle.com

Things Worth Knowing

  • Loaded with vitamin C from pineapple and tomatillo
  • Great for up to seven days in the fridge
  • Pineapple brings sweet without the need for sugar, and it really cools out the chipotle fire

Every Cinco de Mayo, my kids and I make this together and laugh about who can handle the most heat

Storing Made Simple

After it cools down, scoop your salsa into something airtight and stick it in the fridge. It’ll last a week. Flavors get even bolder after a day or two, honestly I think it gets even better.

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A bowl brimming with soup and spices. | foodthingle.com

Swap-Out Options

No tomatillos in sight? Grab some firm green tomatoes for a quick fix. Prefer just a tingle, not a fire? Use half a chipotle or less. In the mood for a tropical twist? Swap pineapple for mango but don’t skip the char—smoky is what you want.

Ideas for Serving

Drop a dollop on eggs, stuff it inside burritos, or splash it across tacos. It’s killer with grilled chicken or fish—try it with a sprinkle of queso fresco and you’ll thank me. Chips love it too.

A Bit of Salsa Backstory

Here’s why this has punch: chipotles are jalapeños smoked until dry, showing up in loads of Mexican salsas. Pineapple salsa is a fave in Mexico’s beachy regions because the fruit is everywhere and works so well with warmth from the peppers.

Common Recipe Questions

→ Could I try canned pineapple if I don’t have fresh?

Totally, canned pineapple rings will do the trick. Just dry them off with a paper towel so they don't get too watery in the broiler.

→ Is this salsa very hot?

The chipotles add a good punch. You can toss in more or less to make it as mild or spicy as you want.

→ How should I eat this salsa?

Try it with tortilla chips, scoop it on grilled chicken or steak, or dollop it over tacos and enchiladas.

→ Can this salsa be prepped ahead?

You bet! After it sits in the fridge for a bit, the flavors blend and it’s even better the next day.

→ Got tips for storing leftovers?

Stick any leftover salsa in a sealed container in the fridge. It’ll be good for about a week and still taste awesome.

Pineapple Chipotle Salsa

Juicy pineapple and tomatillos get a char in the broiler, then mix with spicy chipotle for a pop of sweet and smoky heat.

Preparation Time
5 Minutes
Cooking Time
15 Minutes
Overall Time
20 Minutes
Created By: Sasha

Recipe Type: Appetizers & Snacks

Skill Level: Simple

Regional Style: Mexican

Output: 2 cups

Special Diets: Plant-Based, Meat-Free, No Gluten, Lacks Dairy

What You'll Need

→ Produce

01 2 pineapple rings, fresh and cored or canned and dried off
02 2 thick onion rounds, each about half an inch
03 4 big garlic cloves, peeled
04 7 or 8 tomatillos, husks off and sliced in two

→ Seasoning and Peppers

05 A teaspoon of kosher salt, plus more if you want
06 1 or 2 chipotle peppers in adobo

Steps to Follow

Step 01

Cover a baking sheet with foil to make cleaning up easy. Place the oven rack way at the top and set your broiler to high.

Step 02

Put those pineapple rings, onion slices, trimmed tomatillos, and garlic cloves on the baking sheet you set up. Let them broil for about 10 minutes, so they get a good blister going.

Step 03

Carefully take the sheet out and flip everything over. Pop it back in for 5 more minutes so all sides get a nice char. Keep an eye out for burning.

Step 04

Scoop the hot tomatillos, onions, pineapple, and garlic into a blender or food processor. Toss in your chipotle peppers and pulse for a bit, stopping while it’s still chunky.

Step 05

Try a spoonful, sprinkle in more salt if you need, stir it up, and either stash in the fridge or dig in right away.

Additional Tips

  1. Don’t go nuts blending—leave it a little chunky for better texture.
  2. Use whatever onion you like best—yellow, white, red, or Vidalia.
  3. Letting it sit in the fridge for a while really kicks up the flavor.
  4. Keep it in the fridge in an airtight container, and you’re good for a week.

Essential Tools

  • Blender or food processor
  • Oven with broil setting
  • Baking sheet
  • Aluminum foil

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 27
  • Fat Content: ~
  • Carbohydrates: 7 g
  • Protein: ~