This refreshing jicama salsa recipe pairs crunchy jicama and juicy pineapple with bell peppers, red onion, jalapeno, cilantro, and lime. It’s a delicious vegan snack that can be enjoyed with tortilla chips and on tacos or fish.
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I’m back today with another jicama recipe, folks, and it is a WINNER. I love creating recipes fit for warmer weather that are easy to throw together and require zero cooking. This pineapple jicama salsa checks all those boxes.
It’s made with fresh ingredients and has basically two steps: chop and mix. If you want a salsa that mimics one you might get a restaurant, I recommend taking the time to chop the ingredients into small pieces. This adds about five minutes to a short prep time of 10 minutes, which is totally worth it IMO.
Overall, this salsa is foolproof! Make it for spring and summer entertaining, Memorial Day, Fourth of July, or a backyard barbecue. Or, just whip it up for yourself one night to serve on tacos or fish.
How to Make Pineapple Jicama Salsa
- Gather the ingredients: pineapple, jicama, bell pepper, jalapeno, cilantro, red onion, limes, and salt. And your favorite tortilla chips of course!
- Dice everything up into small pieces (except the limes). Mix together in a bowl.
- Squeeze lime juice over the mixture, sprinkle with salt, and stir well.
- Taste and adjust seasonings as desired. Eat immediately, or refrigerate for a few hours before serving.
So easy, right?! For the full ingredients list and instructions, scroll down to the recipe card at the bottom of the post.
Expert Tips and FAQ
- Take the time to dice the ingredients into small pieces. For more information about dicing jicama, check out my tutorial on How to Cut Jicama.
- If it fits into your schedule, I recommend making your pineapple jicama salsa a few hours before you plan to serve it. Store in the fridge in an airtight container to let the flavors meld together. If you remember, give it a good stir every hour or so.
- Leftovers will last for three to five days in the fridge in an airtight container.
- Feel free to omit the jalapeno for a less spicy salsa. Use two jalapenos or sub serrano peppers if you love spice!
- If you are enjoying this salsa as a snack, I recommend Garden of Eatin’ blue corn chips of Late July multigrain tortilla chips.
- You can also use it as a topping for fish or tacos. Come to think of it, it would be delicious on fish tacos!
Can I eat jicama raw?
Yes, raw jicama flesh is perfectly edible and delicious. Since parts of the jicama plant contain toxic compounds, some people may be confused about how to eat jicama. The white flesh is the edible part of the plant and can be enjoyed raw or cooked. Remember to wash, trim, and peel jicama before eating the flesh.
More Salsa Recipes
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Pineapple Jicama Salsa
- 2.5 cups finely diced pineapple
- 1.5 cups finely diced jicama - about 1/2 large jicama
- 1/2 cup finely diced red onion
- 1 jalapeno - seeded and finely diced
- 1 bell pepper - seeded and finely diced
- 2 tablespoon chopped fresh cilantro - more to taste
- 2 limes - juiced
- 1/2 teaspoon salt
- Tortilla chips - for serving
- Combine the pineapple, jicama, red onion, jalapeno, bell pepper, and cilantro in a mixing bowl. Squeeze the lime juice over the mixture, and sprinkle with the salt. Stir together.
- Enjoy the salsa immediately with chips as a snack. Or, for best results, store the salsa in an airtight container in the fridge for a few hours (or a day) before serving to let the flavors meld. Give the salsa a good stir every hour or so if you remember.
- Try this salsa on fish or tacos.
- Leftover salsa can last three to five days in the fridge in an airtight container.
- Sub serrano peppers, or use another jalapeno, for more spice. Omit the jalapeno for less spice.
- Nutrition facts are just for the salsa and do not include chips.
Enjoy this easy snack! – Lizzie