Go Back
+ servings
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.
Course Snack
Cuisine American, Mexican
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 66kcal


  • 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


  • 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.


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