This pineapple black bean salsa is one of my favorite things to make when I want something fresh, filling, and full of flavor. Sweet pineapple, creamy avocado, black beans, red onion, jalapeño, cilantro, and lime. Everything gets tossed together in a bowl and it’s ready. No cooking, no blending, just chopping and mixing.
I’ve been making this salsa for years. It’s one of those recipes I pull out on weekends when meal times are more relaxed, or when friends come over and I need something easy that looks impressive. It works as a dip with chips, as a topping for tacos, or as a full meal scooped into a tortilla. Honestly, I eat it straight out of the bowl half the time.
Ingredients
- Pineapple: fresh, diced into small cubes. You want it ripe and sweet, so it balances the heat from the chile.
- Red onion: finely diced. I always use red onion in my salsas because it adds a nice crunch and color.
- Jalapeño or serrano: seeded and minced for mild heat, or leave the seeds for more kick.
- Cilantro: fresh, chopped. Use plenty.
- Black beans: drained and rinsed. Canned works perfectly, or use home-cooked beans.
- Lime juice: freshly squeezed. This brings everything together.
- Avocado: diced and added last so it doesn’t get mushy.
- Salt: to taste.
How to make pineapple black bean salsa
- Combine everything except the avocado. Toss the pineapple, black beans, red onion, jalapeño, and cilantro in a large bowl. Season with lime juice and salt. Taste and adjust.
- Add the avocado last. Dice it and fold it in gently so it stays in pieces.
- Let it sit for 10 minutes if you can. The flavors come together as it rests.
Tips
- Use ripe pineapple. If the pineapple isn’t sweet, the salsa won’t balance right. You want that contrast of sweet, spicy, and tangy.
- Dice everything about the same size. Small, even cubes make it easier to scoop with chips and look better on tacos.
- Add the avocado right before serving. It browns and gets mushy if it sits too long.
- Drain the beans well. Extra liquid makes the salsa watery.
- Taste as you go. You might need more lime or salt depending on how sweet your pineapple is.
What to serve it with
- With tortilla chips as a dip or snack
- As a filling for tacos with corn or flour tortillas
- On top of roasted vegetables, grilled tofu, or fish
- Over a rice and greens bowl for a full meal
- With a cold glass of agua de jamaica
- Next to pico de gallo for a salsa spread
How to store pineapple salsa
Store the salsa without the avocado in an airtight container in the fridge for up to 2 days. Add the diced avocado right before serving. The pineapple releases juice as it sits, so give it a quick stir before serving leftovers.
This salsa is best fresh. It doesn’t freeze well because the pineapple and avocado change texture.
How to cut a pineapple
- Wash the pineapple thoroughly with water.
- Cut off the crown (leafy top) and the base using a sharp knife.
- Stand the pineapple upright and slice off the skin from top to bottom, following the curve of the fruit. Remove all the eyes (brown spots).
- Lay the pineapple horizontally and cut it in half lengthwise. Cut each half into quarters.
- Cut off the tough core from each quarter.
- Dice into small cubes.
Frequently Asked Questions
Chile Spiciness Calculator
Pineapple Black Bean Salsa
Equipment
- Cutting board and knife
Ingredients
- 2 cups fresh pineapple diced small
- 1 can 15 oz black beans, drained and rinsed
- ½ red onion finely diced
- 1 jalapeño or serrano pepper seeded and minced
- ¼ cup fresh cilantro chopped
- 1 large avocado diced
- Juice of 2 limes
- Salt to taste
Instructions
- In a large bowl, combine the diced pineapple, black beans, red onion, jalapeño, and cilantro.
- Squeeze the lime juice over everything and season with salt. Toss gently and taste. Adjust lime or salt as needed.
- Add the diced avocado and fold in gently so it stays in pieces.
- Let sit for 10 minutes before serving so the flavors come together.
Video
Notes
- Use ripe, sweet pineapple for the best flavor balance.
- Add the avocado right before serving to keep it from browning.
- Drain the beans well so the salsa doesn’t get watery.
- For less heat, remove all jalapeño seeds. For more, leave them in or use a serrano.
- Store without avocado in the fridge for up to 2 days. Add avocado fresh.
- Mango or peach can replace the pineapple for a different twist.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.