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Pineapple Chipotle Tomatillo Salsa

Featured in Elegant Small Bites.

Enjoy vibrant flavors as sweet pineapple and bright tomatillos are broiled until blistered, then blended with garlic, onion, and smoky chipotle peppers. This chunky salsa offers a delightful contrast of fresh sweetness and deep heat, perfect for scooping with tortilla chips, topping tacos, or adding a punch to any Mexican-inspired dish. The broiling process caramelizes the pineapple and tomatillos, adding a subtle smokiness, while the chipotle brings rich, spicy undertones. Tasting improves over time, so leftovers are even more flavorful after being chilled overnight.

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Barbara Chef
Updated on Sat, 28 Jun 2025 12:53:40 GMT
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A bowl of sauce with red peppers. | gracefulflavors.com

This Pineapple Chipotle Salsa dances between sweet tang and gentle smoky heat thanks to broiled pineapple, tomatillos, and garlic. I reach for this recipe on taco night or any time I want to brighten up a snack spread.

I whipped this up the first time for a summer cookout and my friends devoured every last spoonful. Now it is a staple whenever I crave a quick salsa with punchy character.

Ingredients

  • Tomatillos: Choose ones with fresh green husks that feel firm. As they blister they lend a tangy zesty base to the salsa
  • Garlic Cloves: Whole garlic cloves roast up with a mellow richness. Pick bulbs without sprouts for the best flavor
  • Onion: White is my go-to for crisp flavor but sweet yellow or red onions work too. Look for heavy onions with tight skins
  • Pineapple: Fresh pineapple is best for juicy sweetness but canned rings work if patted dry. Make sure the fruit smells fragrant
  • Chipotle Peppers in Adobo: These smoky peppers fuel the kick. Start with one for mild heat then add more if you like more spice
  • Kosher Salt: Only add to taste. This brings out all the other flavors so taste as you go

Step-by-Step Instructions

Prepare the Broiler:
Set your oven to the highest broil setting. Move an oven rack to the very top so the ingredients get close to the heat. Line your baking sheet for easy cleanup
Arrange and Broil the Vegetables:
Place the halved tomatillos, whole garlic cloves, thick onion slices and pineapple on the baking sheet. Spread so everything gets space under the broiler. Broil for ten minutes until you see some charred spots and bubbling
Flip and Broil Again:
Use tongs to carefully flip each item. This helps ensure even blistering. Slide the tray back under the broiler and cook another five minutes. Watch closely so things do not burn
Blend the Salsa:
Using oven mitts transfer the hot charred vegetables straight into your blender or food processor. Add the chipotle peppers. Pulse just enough for a chunky texture. For more kick add another chipotle now
Season and Taste:
Sprinkle a little kosher salt in and blend again briefly. Taste the salsa and adjust the salt as needed. If you like it chunkier avoid overblending
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A bowl of soup with a spoon in it. | gracefulflavors.com

You Must Know

  • Loaded with vitamin C from tomatillos and pineapple
  • Keeps fresh in the fridge for up to a week
  • Pineapple adds natural sweetness without any extra sugar and what I love is how it balances the chipotle heat

My kids remember making this together each Cinco de Mayo and laughing at who could stand the most spice

Storage Tips

Once cooled transfer the salsa to an airtight container. Store in the refrigerator for up to one week. The flavors meld and intensify so I actually prefer it on the second or third day

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A bowl of soup with spices. | gracefulflavors.com

Ingredient Substitutions

No tomatillos? Try underripe green tomatoes in a pinch. For less heat cut back to half a chipotle pepper. For a hint of citrus swap in mango instead of pineapple but keep the char on for smokiness

Serving Suggestions

Spoon it over tacos, fill burritos or try dolloped on eggs at breakfast. It is also a vibrant dip for chips and a zingy partner for grilled meats. Imagine it atop fish tacos with a little crumbled queso fresco

A Little Salsa History

Chipotle peppers give this salsa its earthy fire. They are smoke-dried jalapenos, a cornerstone of many Mexican salsas. Pineapple salsas are popular in coastal Mexican regions where the fruit thrives and pairs perfectly with smoky heat

Frequently Asked Questions

→ Can I use canned pineapple instead of fresh?

Yes, canned pineapple rings work well. Just be sure to pat them dry to avoid excess moisture before broiling.

→ How spicy is this salsa?

The chipotle peppers provide noticeable heat. Adjust the quantity to reach your preferred spice level.

→ What's the best way to serve this salsa?

This salsa pairs wonderfully with tortilla chips, over grilled meats, or as a topping for tacos or enchiladas.

→ Can I make this salsa ahead of time?

Absolutely! As the salsa chills, the flavors blend and become even more pronounced the next day.

→ How should I store leftovers?

Keep salsa in an airtight container in the refrigerator for up to one week for freshest taste and texture.

Pineapple Chipotle Tomatillo Salsa

Blistered pineapple and tomatillos blend with smoky chipotle for a salsa bursting with sweet-heat flavor.

Prep Time
5 Minutes
Cook Time
15 Minutes
Total Time
20 Minutes
By: Barbara

Category: Tasty Snacks

Difficulty: Easy

Cuisine: Mexican

Yield: 2 cups

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Produce

01 7 to 8 tomatillos, husks removed, sliced in half
02 4 whole garlic cloves, peeled
03 2 thick slices onion, about 1/2 inch each
04 2 rings fresh pineapple, cored, or 2 rings canned pineapple, patted dry

→ Seasoning and Peppers

05 1 to 2 chipotle peppers in adobo sauce
06 1 teaspoon kosher salt, plus more to taste

Instructions

Step 01

Preheat oven to high broiler setting. Position oven rack on the top rung and line a baking sheet with foil for easier cleanup.

Step 02

Place tomatillo halves, whole garlic cloves, onion slices, and pineapple rings on prepared baking sheet. Broil for 10 minutes until blistered.

Step 03

Remove baking sheet from oven, flip all items carefully, and broil for an additional 5 minutes until charred. Monitor ingredients closely to prevent burning.

Step 04

Transfer charred tomatillos, garlic, onions, and pineapple to a high-speed blender or food processor. Add chipotle peppers in adobo and pulse briefly until a chunky texture is achieved.

Step 05

Taste mixture, season with salt as needed, stir gently to combine, and serve immediately or refrigerate.

Notes

  1. Avoid over-processing the mixture; for best results, maintain a slightly chunky texture.
  2. Use white, yellow, Vidalia, or red onion according to preference.
  3. Flavors deepen over time; for optimal taste, allow salsa to chill before serving.
  4. Store salsa airtight in the refrigerator for up to one week.

Tools You'll Need

  • Baking sheet
  • Blender or food processor
  • Oven with broiler function
  • Aluminum foil

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 27
  • Total Fat: ~
  • Total Carbohydrate: 7 g
  • Protein: ~