This fresh pineapple avocado salsa recipe is perfect with tortilla chips and works really well as a topping for tacos, fish, and grilled meats. It’s simple, quick, and absolutely delicious!

This pineapple avocado salsa makes me so happy! I mean, look at it, it’s beautiful. More importantly, it’s really delicious. The pineapple is sweet, the avocado creamy, and there’s just enough heat from jalapeños and lime.

Many people think of pineapple for sweet recipes like pineapple upside-down cake or carrot cake, but I’m here to tell you that this pineapple salsa is incredible! I love it on top of almost all our favorite taco recipes. It’s wonderful spooned over grilled steak or fish (like this grilled swordfish) and works really well beside a bowl of homemade tortilla chips.

Key Ingredients

• Pineapple: I love fresh pineapple for this salsa. Look for a large pineapple with golden or yellow hues on its skin/peel (that means it will be sweet). Another trick is to smell it. You’re on the right track if you smell a hint of sweet pineapple. And lastly, it should be firm, but give just a little when you feel it. Put anything back that’s bruised or soft. If fresh pineapples are out of season for you, pick up canned pineapple in light syrup instead, but drain it before chopping and adding it to the salsa.
• Avocado: I love the cool, creamy texture of avocado with the pineapple. Here are our tips for choosing avocados if you aren’t sure.
• Red Onion: I love the look of red onion and think it makes our salsa really pretty. That said, feel free to use sweet or white onion instead. I use the same trick of minimizing the raw bite of the onion in this salsa as I do when making guacamole. I chop them, then cover the onion with cold water for 5 minutes. After a quick drain and rinse, this process cuts the raw bite of the onion a bit.
• Jalapeños: Since the pineapple is sweet, I like adding some heat with fresh chile. We call for two peppers in the recipe, but you can always adjust to your tastes. Use both peppers for a medium spicy salsa, but remove the seeds and white membrane inside them (that’s where most of the heat comes from). If you love spicy food, leave the seeds in.
• Lime and Cilantro: I love using the zest and juice of my lime for this salsa, and I am pretty generous with the cilantro, too. The sweetness of the pineapple can take it. If you don’t like cilantro as much as I do, cut back or substitute with something else (mint, basil, and parsley are good options).

Find the full recipe with measurements below.

How to Make Pineapple Avocado Salsa

Tip 1: Prepare the pineapple. Remove each end (the bottom and leafy top). Then, use your knife to cut away it’s peel, following the pineapple’s curve from top to bottom. Then, remove the core. Cut the pineapple into quarters and use a knife to cut away the inner fibrous core. From there, you can cut into small pieces.

Tip 2: Tame the onions. I love onions, but do not enjoy them when their raw, pungent flavor overpowers everything else, leaving you with onion breath. My answer is to let the onions sit in cold water for 5 to 10 minutes before draining. This super simple trick cuts down on that strong onion flavor, while retaining their crunch.

Tip 3: Make the salsa. The salsa is as simple as tossing everything together and serving. Make sure you taste it before serving to see if it needs a bit of extra salt. Then, enjoy!

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These easy BBQ chicken pineapple skewers are fantastic! Moist, flavorful chicken pieces next to the sweet, juicy pineapple make it the perfect summer meal.

Not only are these tasty little BBQ chicken pineapple skewers perfect for a summer holiday cookout, but they are excellent (and easy enough) for a refreshing weeknight dinner. My family goes crazy for them!

A Simple Marinade

The secret to these easy BBQ skewers is the marinade. It is zesty and flavorful!

• ketchup
• honey
• vinegar
• worcestershire sauce
• garlic
• paprika + chili powder + salt + pepper

The frozen cubes in the bowl of marinade below is frozen garlic (courtesy of Trader Joe’s – one of my favorite things to buy there and gives all the fresh garlic flavor without any fuss).

Marinade the chicken pieces for at least two hours but up to 24 hours.

Chicken Breasts vs Chicken Thighs

For these skewers, I definitely think chicken thighs are just a touch better, but I’ve made them with both cuts of meat, and you can’t go wrong with either.

If using chicken breasts, take care not to over cook the skewers. The small pieces of meat will cook pretty quickly!

One of the great advantages to using chicken thighs is that they they don’t dry out like chicken breasts (unless vastly overcooked). Don’t be that person.

To be honest, while I can appreciate that many people consider thighs to be the superior cut of chicken to use, and I also enjoy the flavor and juiciness, I only use them occasionally because I don’t love the fat-trimming process. Even pre-trimmed chicken thighs get an extra trimming in my kitchen.

Whichever cut of chicken you choose, the results will be spectacular if you keep an eye on the cooking time!

Grilling/Cooking Options

I exclusively use a pellet smoker/grill for all my grilling. For this recipe, I cook the skewers at 375 degrees F for a few minutes on each side.

A regular propane or charcoal grill will work just fine, too.

If you don’t have a grill, try broiling the skewers on a foil-lined and greased baking sheet for 3 to 4 minutes per side (watch closely).

I think the chicken, pineapple, pepper and onion pieces could also get tossed into an air fryer (sans the skewer) and cooked that way, too. It’s a very forgiving recipe!

There are few things I love in this life more than grilled pineapple, and while the flavorful, tender chicken is very, very good, it’s the juicy, caramelized pineapple that really gets me.

To be sure, the entire combination of zesty BBQ flavors, sweet/juicy pineapple, and crisp-tender veggies is an absolute winner.

We love these skewers and make them all the time. They are way too good to relegate to holiday BBQ’s and cookouts only!

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Ten Years Ago: Brazilian Lemonade

BBQ Chicken Pineapple Skewers

Yield: 8 12-inch skewers

Prep Time: 45 minutes mins

Cook Time: 15 minutes mins

Marinating Time: 2 hours hrs

Total Time: 3 hours hrs

• ⅔ cup (180 g) ketchup
• 1 tablespoon honey
• 1 tablespoon rice vinegar or apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon garlic, finely minced (or 1 1/2 teaspoons garlic powder)
• ½ teaspoon sweet or smoked paprika
• ½ teaspoon coarse, kosher salt
• ¼ teaspoon chili powder
• ¼ teaspoon black pepper
• 1 ½ to 2 pounds boneless skinless chicken breasts or chicken thighs cut into 1 1/2-inch pieces
• 1 medium pineapple
• 2 medium bell peppers, any color
• 1 medium red onion

Cook ModePrevent your screen from going dark

• In a medium bowl, whisk together the ketchup, honey, vinegar, Worcestershire sauce, garlic, paprika, salt, chili powder and black pepper.

• Place chicken pieces in gallon-size resealable bag or shallow dish. Pour the marinade over the chicken and toss to coat evenly. Seal the bag or cover the dish and refrigerate for 2 to 24 hours.

• Preheat a pellet grill or regular grill to medium/medium-high heat.

• Cut the pineapple, peppers and onions into 1 to 1/2-inch pieces.

• Thread the chicken, pineapple, peppers and onions onto skewers. The order doesn’t necessarily matter, but I thread as follows: onion, pepper, pineapple chicken (repeated about 4 times for 12-inch skewers). If any of the chicken pieces are really long, fold them in half before threading onto the skewer.

• Grill the skewers, flipping once, until the chicken is cooked through, about 4 to 5 minutes per side for chicken breasts and 6 to 7 minutes per side for chicken thighs. Serve immediately.

Pineapple: depending on the size of the pineapple, you may have some leftover so take care to keep it uncontaminated during the threading process (with the raw chicken); the leftover fresh pineapple can be served alongside the grilled skewers, if desired. I haven’t tried this recipe with canned pineapple chunks but I’m guessing they should work ok if you don’t have fresh pineapple.
Veggies + Onions: the bell peppers and onions add great flavor (plus they are really delicious grilled), however, they can be left off, if desired. 
Chicken: the chicken marinade is really tasty and would also be delicious for whole grilled chicken breasts or thighs. 

Course: Main Course

Cuisine: American

Method: Grilled

Serving: 2 skewers, Calories: 388kcal, Carbohydrates: 50g, Protein: 39g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 109mg, Sodium: 824mg, Fiber: 5g, Sugar: 37g

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

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A refreshing pineapple rum sour with tropical vibes, perfect for summer parties or holiday feasts. Sweet, tangy, a little spicy, and super easy!

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Drinks To Try

This rum sour is a fun little throwback to my days as a cocktail bartender in my 20s, back when I was shaking drinks for a living, developing menus, and even teaching cocktail classes. (True story: I was once on a TV travel show making cocktails!). I haven’t shared any of my old drink recipes on the blog before, but making my pineapple rum glazed ham recently gave me an excuse to revisit those days. With some leftover spiced rum sitting on the bench, this tropical-inspired sour was born.

It’s bright, fruity, and a little bit fizzy with that sweet-sour punch you expect from a classic sour cocktail, but mellowed out with pineapple juice and finished with ginger beer for a subtle spicy sparkle.

It’s got festive vibes and tiki flair, easy to batch, a breeze to sip, and a great party starter, whether you’re hosting a holiday feast or just need a refreshing drink on a sunny afternoon.

Bonus: it’s easy to turn into a mocktail, which is great since I don’t drink as much these days but still love a good party glass.

What You’ll Need

Here is what you’ll need for this pineapple rum sour recipe. Find the full measurements in the recipe card below.

• Spiced rum – adds warmth and festive notes, I used the Kraken Black Spiced Rum but you can use any brand of dark, ideally spiced, rum. Swap spiced rum for regular dark or white rum if you want it lighter.
• Pineapple juice – brings natural sweetness and tropical flair, look for unsweetened stuff with the best fresh pineapple juice content you can find.
• Lemon juice – for that signature sour punch; fresh is best.
• Simple syrup – to balance the tang but you can leave it out if you don’t like the added sweetness. You can make your own by mixing boiling water and white sugar in a jar (1:1 ratio).
• Ginger beer – bubbly, spicy finish (or use ginger ale for a milder version). PS. I used non-alcoholic ginger beer!

Optional Foam Agent

• Egg white or aquafaba (canned chickpea liquid) – for those who like the foamy top and more cloudy appearance; not essential in my opinion but traditional in a sour cocktail.

For a mocktail version: use more pineapple juice and ginger beer, and add a few splashes of Angostura Bitters.

How To Make Pineapple Rum Sour

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for pineapple rum sour.

• Single Serve: Add rum, lemon juice, pineapple juice, and syrup to a shaker with ice. Optional: add egg white or aquafaba. Shake well (like, dance party shake). Pour into glass over ice or strain into a coupe. Top with ginger beer (about 2 oz / 60 ml).
• Batch Version: Mix rum, pineapple, lemon juice, and syrup in a jug or bottle. Don’t add egg white or ginger beer. Refrigerate in a glass bottle until ready. Shake individual servings with ice. Top each one with ginger beer before serving

Watch The Video

Recipe Tips

• Make-ahead: Mix the base (minus ginger beer or egg white) and store in the fridge for up to 5 days.
• Mocktail version: Skip the rum, use extra pineapple and lemon juice, and top with ginger beer or soda.
• Egg-free friendly: Skip the egg white—totally optional!
• Ice tip: If you’re batching, freeze pineapple juice into ice cubes for extra flair.
• Glassware: Serve in an old fashioned glass with ice, or a coupe for a strain-only vibe.

Serving Suggestions

This cocktail was born to hang with pineapple rum glazed ham, but it also plays well with other festive or summery foods: think grilled skewers (pork skewers, shrimp skewers, or bang bang chicken skewers), poke bowls, or tropical sides like coconut rice (like my cauliflower version) or mango salsa. It also makes a great happy hour drink with salty snacks or a cheese board. Hawaiian pizza bites? You get the idea.

If you’ve tried this pineapple rum sour or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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