Roasted Pineapple Salsa

Roasted Pineapple is a delicious way to enjoy this tropical fruit. Cooking pineapple makes it extra sweet and the a bit chewy. Pair it with some tomatoes, green onions, limes, jalapeños, and some spices and you’ve got yourself a delicious salsa! This is a simple, easy to make salsa that is packed with color, flavor, and textures. Roasted pineapple is the star of the show in this dish! 

This salsa is one of my favorites to enjoy with meals – or to simply just enjoy by itself. It’s just that good! Pairs great with sweet potatoes, quinoa, greens, beans, tofu, and avocado. 

When I make this Roasted Pineapple Salsa, I often like to prepare it in a double or triple batch so I have plenty of leftovers and some to share. 

Roasted Pineapple Salsa

Kristina DeMuth, MPH, RD
Cooking pineapple makes it extra sweet and makes for a delicious salsa. Enjoy this salsa as you would any other salsa, or make it part of your meal. Pairs great with sweet potatoes, quinoa, beans, tofu, and avocado. 
Course Side Dish
Servings 4


  • 4-5 cups   diced pineapple (about 1 large)
  • 2 cups  diced grape or cherry tomatoes (1 pound tomatoes)
  • ¼ -½  cup chopped green onion
  • 1 jalapeño or habanero, seeded and minced
  • ½ -1  cup chopped cilantro
  • 1 teaspoon ground cumin
  • 2 Tablespoons  lime juice


  • Preheat the oven to 425F. Wash and dice the pineapple. Place the pineapple on a baking sheet lined with parchment paper or a silicone mat. Roast the pineapple for 30-40 minutes, or until the pineapple reaches desired texture. Allow the pineapple to cool.
  • In a bowl, combine the cherry tomatoes, green onion,  jalapeño, cilantro, cumin, and lime juice. Add the roasted pineapple and stir everything together until well combined. Enjoy right away or chill before serving. Enjoy!