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Roasted Pineapple Habanero Salsa

Vegetarian

Spicy with a touch of sweetness, this roasted pineapple habanero salsa is simple to prepare in just 15-minutes.

salsa in a small bowl on a distressed wood table surrounded by tomatillos and a habanero pepper

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A few weeks ago I attended a festival and purchased a basket of locally grown habanero peppers. I got to thinking about what I might do with them and got stuck on the idea of a pineapple habanero salsa.

Typically I don’t like my salsa to be sweet…in fact, normally I despise sweet salsa. I decided to give it a shot however and boy I’m glad I did!

Since I had control over how much pineapple to add l I was able to adjust it to the perfect level of sweetness. This pineapple habanero salsa ended up perfectly balanced (in my opinion). Upon taking a bite you are first hit with the sweet pineapple flavor followed by a kick of spicy habanero that lingers until your next bite.

This salsa is great with chips but even better on these carne asada tacos.



  • Tomatillos: Although often used in salsa verde’s, tomatillos provide the perfect base for this salsa. They can be found year-round at most supermarkets. You will need to prepare the tomatillos be removing the paper husk and rinsing them.
  • Pineapple: Fresh pineapple is a must!
  • Habanero peppers:  I leave the seeds and membranes intact but you could remove them if you prefer in order to tame the heat.
  • Salt
  • Apple cider vinegar: To bring brightness and balance. You could substitute for lime juice.
ingredients for salsa on distressed wood surface with towel

How do you make roasted pineapple habanero salsa? (+ tips)


  1. Heat broiler to high at least five minutes prior to use.
  2. Arrange tomatillos, pineapple, and habaneros on medium baking sheet and broil for 10-minutes or until tomatillo and habanero skins are browned and blistered. **For easier clean-up, line your baking sheet with parchment paper.
roasted pineapple, habanero, and tomatillos on a baking sheet shot from above

3. Remove from oven and transfer everything to a blender. Add apple cider vinegar and salt and pulse until smooth. Serve warm or chill for at least one hour and then serve.

salsa in blender shot from above

How to store


Refrigerate in an airtight container for up to one week.

roasted pineapple habanero salsa in a small bowl with tomatillos and habanero on distressed wood surface shot from above

What to serve with this salsa:


  • Carne Asada Tacos: Carne asada tacos made with tender marinated skirt steak and piled with all your favorite toppings including roasted pineapple habanero salsa.
  • Carne Asada Quesadillas: Loaded with tender marinated steak, plenty of cheese, and pico de gallo; these hearty carne asada quesadillas are the perfect no-hassle weeknight dinner.
  • Carne Asada Nachos: A great choice for a party or a weeknight dinner, these easy carne asada nachos can be prepped ahead, customized with your favorite toppings, and are so so delicious. Naturally gluten-free.

More fruity salsa recipes you may enjoy:


  • Habanero Peach Salsa: This 5-minute habanero peach salsa has quickly become one of my favorites. The habanero packs a fiery punch while the juicy fresh peaches sweeten it up, creating a perfect balance of flavors. Naturally vegan and gluten-free.
  • Pineapple Pico De Gallo: This fresh and summery pineapple pico de gallo can be served with chips or as the perfect finishing touch to pork or fish tacos. It takes just five minutes to prepare with only a handful of ingredients and is naturally vegan and gluten-free.

If you make this roasted pineapple habanero salsa I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥

roasted pineapple habanero salsa in a small bowl with tomatillos and habanero on distressed wood surface shot from above

Roasted Pineapple Habanero Salsa

Yield: ~ 2 1/4 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Simple roasted salsa with tomatillos, habaneros, and pineapple. Spicy with a touch of sweetness.

Ingredients

  • 1 pound tomatillos, husked
  • 1/2 cup fresh pineapple chunks
  • 2 habanero peppers, destemmed
  • 1 teaspoon apple cider vinegar
  • 1/8 teaspoon salt 

Instructions

  1. Heat broiler to high at least five minutes prior to use.
  2. Arrange tomatillos, pineapple, and habaneros on a greased baking sheet.
  3. Broil for 10 minutes or until tomatillo and habanero skins are browned and blistered.
  4. Remove from oven and transfer to a blender. Add apple cider vinegar and salt. Pulse until smooth. Serve warm or chill for at least one hour.

Storage: Refrigerate in an airtight container for up to one week.

Nutrition Information:
Yield: 9 Serving Size: 1/4 cup
Amount Per Serving: Calories: 32Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 30mgCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 1g

The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc

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