
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.

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.

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.