1-First step: Prep the fruit and vegetables Start by gathering all your ingredients and a large bowl. Use a sharp knife so the prep goes quickly and the pieces stay neat. Remove the stem and skin from the pineapple, then chop it into tidbit-sized pieces. This smaller size helps the salsa mix well and makes it easier to scoop with chips. Next, remove the stems from the strawberries and chop them into small chunks. Chop the cherry tomatoes into the same size pieces as the strawberries. Keeping the fruit similar in size helps the salsa look better and makes every bite balanced.

2-Second step: Add the onion, cilantro, and jalapeno Finely dice the ½ small red onion. If you want some heat, remove the ribs and seeds from the jalapeno and finely dice it too. Use only ½ pepper if you like mild salsa, or go up to 1 whole jalapeno if you like more spice. Roughly chop the fresh cilantro so it spreads through the salsa without disappearing. If you are sensitive to heat, you can skip the jalapeno completely. The salsa still tastes bright and lively from the fruit, lime, and onion.

3-Third step: Mix everything together Add the pineapple, strawberries, cherry tomatoes, red onion, cilantro, and jalapeno to a large bowl. Sprinkle the mixture with 3 tablespoons of lime juice and ¼ teaspoon sea salt. Then gently stir until everything is evenly coated. Take your time here. Stirring too hard can crush the fruit and make the salsa watery. A gentle hand keeps the texture fresh and chunky, which is exactly what you want for strawberry pineapple salsa for chips.

4-Fourth step: Taste and rest Taste the salsa right away. If you want a little more brightness, add a small splash more lime juice. If you want more heat, add a touch more jalapeno. If the fruit tastes very sweet, a pinch more salt can help balance it. Let the salsa sit for about 10 minutes before serving. This short rest gives the flavors time to blend. It also lets the juices mingle a bit, which makes the salsa taste more complete.

5-Final step: Serve chilled Serve the salsa cold for the best texture and the nicest flavor. It is great with tortilla chips, spooned over tacos, or served alongside grilled chicken or fish. Since this recipe makes a fresh, juicy mix, it is best enjoyed soon after making it.