Balsamic Strawberry Pineapple Salsa
Fresh, fruity, and decadently sweet, this 4-ingredient Strawberry Pineapple Salsa is a snap to make and sure to impress at your next gathering. Serve with regular or cinnamon-sugar pita chips for an irresistible snack, or pile it on top of grilled chicken for an easy dinner.
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A big bowl of this sweet strawberry pineapple salsa could power you through many a spring and summer day – or a blustery day when you need to pretend it’s warm and sunny outside! It’s as simple as can be, yet feels a bit elevated and elegant at the same time.
This fruit salsa is perfect when:
- Spring and summer cookouts roll around.
- You have more strawberries than you know what to do with.
- You want to make a sweet treat for your kids that’s easy, wholesome, and still feels kind of special.
- Friends or neighbors are coming over. (Hello wine night!)
This is a SWEET strawberry salsa
Word to the wise: this is not a typical salsa with onion, peppers, tomatoes, and other savory, spice-laden ingredients mixed with strawberries. This is a sweet strawberry salsa. Although it has the contrasting flavors of tangy balsamic and peppery basil, the natural sugars of the strawberry and pineapple dominate. In fact, I would say this salsa blurs the line between a sweet appetizer and a light dessert.
If you prefer a spicy strawberry salsa, try this version with jalapeno, lime, red onion, and cilantro. It’s great with or without the salmon!
You only need four items to make this magic happen: strawberries, pineapple, balsamic vinegar, and fresh basil.
Why basil, you might ask? As neatly summarized in this MasterClass article, sweet Italian basil contributes a balanced flavor profile to foods: a little sweet and a little savory, with hints of mint, anise, and pepper. You get the peppery effect more at first bite, but basil adds a subtle natural sweetness overall. It’s also readily available throughout the spring and summer, as it grows so easily in backyard and container herb gardens, and beautiful both slivered and with whole leaves as a garnish.
Help! How do I choose the best pineapple at the grocery store?
I will be the first to confess that pre-cut pineapple at the store is awfully convenient. However, buying a whole pineapple is usually far more economical! To choose a good one with confidence, find a pineapple that feels heavy, not hollow. The shell should be firm, but have a small amount of give when you press it gently. It should have green leaves and a distinct pineapple aroma when you inhale near the bottom of the fruit.
Going this route? Find more tips on storing and preparing fresh pineapple at the Healthy Family Project.
Can I use canned or frozen fruit for this recipe?
Using canned pineapple works well for this recipe–simply drain it very well before dicing the slices or chunks into small, bite-sized pieces.
Pro tip: Save the juice from canned pineapple! It makes a delicious drink on its own or a base for a quick cocktail.
Unfortunately, frozen strawberries do not work well for this fruit salsa, because they tend to have an excessively soft texture, even once fully defrosted and drained.
How To Make It
This is the simplest part, and after making it once, you won’t need a recipe at all. 🙂
- Dice strawberries and pineapple very small. Place in a bowl.
- Sprinkle with balsamic vinegar and slivered fresh basil.
- Toss and serve.
One tip: If you don’t already have one, go ahead and get yourself a set of sharp knives – they need not be expensive, and will make your life in the kitchen so much easier.
And if you do have good knives, when was the last time you sharpened them? 🙂
Help! My strawberries are not that sweet!
Hey, it happens, especially if you’re buying strawberries out of season or that have traveled a long way to you – sometimes they’re just not that sweet. Not to worry. Mix everything together so you get the full effect (the pineapple might offset the lacking sugars somewhat) and, if needed, mix in either white granulated sugar, honey, or agave syrup 1 teaspoon at a time to taste.
How do you store fruit salsa?
This salsa can be kept for up to 24 hours in an airtight container in the refrigerator. After that, the acidity of the pineapple will begin to break down the overall texture, and the salsa will become more and more full of liquid.
This strawberry pineapple salsa tastes delicious with regular tortilla chips or pita chips. Really looking for a fun flavor combination that emphasizes the “dessert” feel of this salsa? Siete Foods’ new churro strips are insanely delicious with this fruit salsa!
You can also serve this on top of grilled chicken, salmon, or shrimp for an easy and inventive meal.
More Fruit-Forward Snacks and Appetizers
There are so many fun and different ways to serve fruit! A few of our favorites:
Whether you enjoy one of these choices or this sweet strawberry salsa on your own, with your kids, with friends, or for a light summer dessert, I hope you love it as much as I do.
If you try this Strawberry Pineapple Salsa, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.
Balsamic Strawberry Pineapple Salsa
- 1 and 1/2 cups diced strawberries about 12 ounces
- 1 cup diced pineapple
- 2 tablespoons balsamic vinegar
- 1/4 cup slivered basil leaves
- Dice strawberries and pineapple into bite-sized pieces. Combine with balsamic vinegar and basil. Stir and taste. If the salsa is too tart, add a smidge of honey, agave, or white granulated sugar. If too sweet, add an extra drizzle of balsamic.
- Serve with chips!
- Adjusting the Sweetness: If your strawberries are not very sweet, it can be corrected. Mix everything together so you get the full effect (the pineapple might offset the lacking sugars somewhat) and, if needed, mix in either white granulated sugar, honey, or agave syrup 1 teaspoon at a time to taste.
- Serving Ideas: This salsa is great with pita chips, regular or cinnamon, tortilla chips, on crostini, or over a grilled protein for dinner.
- Storage: This salsa can be kept for up to 24 hours in an airtight container in the refrigerator. After that, the acidity of the pineapple will begin to break down the overall texture, and the salsa will become more and more full of liquid.