Go Back
+ servings
Overhead bowl of Roasted Pineapple Habanero Salsa
Print Recipe
5 from 2 votes

Roasted Pineapple Habanero Salsa

Veggies roasted to perfection, sweet pineapple, and fiery habaneros make this Roasted Pineapple Habanero Salsa the star of every party. It’s super easy, comes together in a flash, and promises to be addicting every time!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Salsa, Snack
Cuisine: Mexican
Servings: 6 cups
Calories: 36kcal


  • 2 lbs roma tomatoes
  • 4 jalapenos stems removed
  • ¼ large sweet onion cut into 2 inch chunks
  • 1 cup cilantro thick stems removed
  • 2 habaneros stems removed
  • 1 20 oz can pineapple chunks, tidbits, or slices in 100% juice
  • 1 tbsp kosher salt


  • Line tomatoes, jalapenos, and onions on baking sheet. Broil on high (about 4 inches below broiler) for 5 minutes. Flip the veggies and roast for 5 more minutes until they are blistered and charred.
  • Place roasted veggies, cilantro, habaneros, pineapple, and salt in food processor. Pulse until desired consistency. (If using a small food processor, pulse half the ingredients at a time).
  • Allow to cool to room temperature or refrigerate if preferred.


Tips & Tricks
  • Cut off the thick stems of the cilantro before using. Cilantro stems are good in some recipes, but they make this salsa a bit woody. I cut off the stems just below the leafy greens. 
  • Smell the jalapeños to gauge the spiciness. Generally, the spicier they smell, the spicier they will be. The more you smell jalapeños, the more familiar you will become. 


Calories: 36kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 1173mg | Potassium: 423mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1572IU | Vitamin C: 38mg | Calcium: 20mg | Iron: 1mg