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Serving bowl filled with sweet balsamic strawberry pineapple salsa, served with cinnamon churro chips.
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5 from 1 vote

Balsamic Strawberry Pineapple Salsa

Fresh, fruity, and decadently sweet, this is a snap to make and sure to impress at your next gathering.


  • 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.
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!