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overhead image of watermelon pineapple salsa in a bowl with a spoon

Pineapple Watermelon Salsa

  • Author: Lindsay Cotter
  • Prep Time: 10 minutes
  • Chill Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Diet: Vegan


Pineapple Watermelon Salsa is made with fresh fruit and veggies for a refreshing summer appetizer or taco topping recipe for parties, barbecues, and more. Make it ahead of time for easy snacking!


  • 1 small bell pepper, chopped
  • 1 cup diced seedless watermelon
  • 1/2 cup diced fresh pineapple  
  • 2/3 cup chopped red onion or shallot
  • 1 jalapeño, deseeded and chopped
  • 2 teaspoon rice vinegar or dry sherry
  • 1/2 cup chopped fresh cilantro 
  • 1 teaspoon lime juice
  • 1/8 teaspoon salt/pepper to taste 


  1. Prepare your vegetable by chopping/dicing them to the desired salsa thickness (See notes).
  2. Place all of the first 6 ingredients into a non-reactive serving bowl. Mix in the chopped cilantro and splash of lime juice. Mix together. Salt and pepper to taste.
  3. Chill – Place in fridge and allow it to chill for at least 30 minutes. Can make up to 12 hours ahead.
  4. Stays fresh (covered) in the refrigerator for up to 4 days.


I prefer to chop/dice the watermelon and pineapple a bit on the larger side. This helps to prevent the fruit from turning soft too early. It also makes for a great meat/seafood topping. 

  • Category: appetizer
  • Method: chope
  • Cuisine: mexican-american

Keywords: vegan, vegetarian, salsa, tacos, dip, appetizer, watermelon, pineapple, jalapeno, plant based

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