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    Home » Recipes » Dips & Salsas

    Homemade Pineapple Jicama Salsa

    Published: May 6, 2021 / Modified: Jul 1, 2021 by Lizzie Streit, MS, RDN / This post may contain affiliate links / Leave a Comment

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    ingredients for salsa in a bowl and finished salsa in a serving dish separated by text box
    pineapple jicama salsa in a serving bowl surrounded by chips, lime, and cilantro
    pineapple jicama salsa in a serving bowl surrounded by chips, lime, and cilantro under text box

    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.

    pineapple jicama salsa in a serving bowl surrounded by chips, lime, and cilantro

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    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.

    ingredients for pineapple jicama salsa spread out next to each other on a counter

    How to Make Pineapple Jicama Salsa

    1. Gather the ingredients: pineapple, jicama, bell pepper, jalapeno, cilantro, red onion, limes, and salt. And your favorite tortilla chips of course!
    2. Dice everything up into small pieces (except the limes). Mix together in a bowl.
    3. Squeeze lime juice over the mixture, sprinkle with salt, and stir well.
    4. 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.

    • chopped jicama, pineapple, bell pepper, jalapeno, red onion, and cilantro in a bowl
    • jicama salsa mixed together in a large bowl with a wooden spoon

    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.

    pineapple jicama salsa in a serving bowl surrounded by chips, lime, and cilantro

    More Salsa Recipes

    Love this pineapple jicama salsa? Check out the Jicama Cherry Salsa, Mango Corn Salsa with Black Beans, Sweet Strawberry Rhubarb Salsa, and Jalapeno, Bell Pepper, and Mango Salsa while you’re here.

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    pineapple jicama salsa in a serving bowl surrounded by chips, lime, and cilantro

    Pineapple Jicama Salsa

    This easy vegan recipe is fresh, delicious, and full of nutritious ingredients.
    5 from 2 votes
    Print Pin Rate Save Saved!
    Prep Time: 15 mins
    Total Time: 15 mins
    Servings: 6
    Calories: 66kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients

    • 2.5 cups finely diced pineapple
    • 1.5 cups finely diced jicama - about ½ large jicama
    • ½ 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
    • ½ teaspoon salt
    • Tortilla chips - for serving
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    Instructions

    • 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.

    Notes

    • 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.

    Nutrition

    Serving: 1cup | Calories: 66kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 198mg | Potassium: 214mg | Fiber: 4g | Sugar: 9g | Vitamin A: 713IU | Vitamin C: 75mg | Calcium: 25mg | Iron: 1mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Enjoy this easy snack! – Lizzie

    More Veggie Dips and Salsas

    • Tomatillo Green Chili Salsa (Salsa Verde)
    • Fresh Garden Salsa Recipe
    • Cosmic Purple Carrot Recipe (Hummus)
    • Holiday Cranberry Jalapeno Dip with Cream Cheese
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    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

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