Crab Pineapple Salsa

Crab Pineapple Salsa is a fresh, summery scoopable dip that’s both sweet and savory. It’s perfect for grilling out, packing in a picnic basket for a day at the beach, or simply for snacking.

I have something new today – and guess what!!?

It’s not a burger.

It’s Crab Pineapple Salsa.

Crab Pineapple Salsa

It’s not your typical salsa…and it’s so damn good.

Summery, fresh and light.


A little hot.    <—- I love hot, FYI.

I put some serrano in there for a kick, but its not overly hot; you can adjust it based on your preference.

Everything’s better with a little kick.

Now, as far as the crabmeat, you can use real crabmeat or imitation crabmeat (which is still actually fish, but made to resemble crabmeat).

I’ve made this with real crabmeat before, with imitation crabmeat, and with blue crabmeat. Hands down, the best was the blue crabmeat, and the worst was the real crabmeat. 

Crab Pineapple Salsa|Dixie Chik Cooks

OMG –  the pineapple, crab and serrano all work together like they were meant to be in some type of marriage situation.

I love to play with flavors.

It’s like I can taste combinations and concoctions before I even really taste them and it drives me to make whatever it is I’ve put together in my head.

Nine times out of ten it works out.

Ok, well maybe eight times out of ten. It’s so satisfying when the combinations end up working like I imagined they would. 

It’s not a big secret that seafood and fruit pair well. It’s how you pull all of the ingredients together that make it awesome.

Make this for your next cookout and your guests will love you. Or just make it because you want to.

Food never needs a reason to be made.

Here’s your printable-

Crab Pineapple Salsa|Dixie Chik Cooks

Crab Pineapple Salsa

Prep Time: 30 minutes
Total Time: 30 minutes

A light and refreshing salsa made with pineapple and crabmeat, with a kick from serrano pepper heat.


  • 1 cup crabmeat, chopped
  • 1/2 pineapple, diced
  • 1 onion, diced
  • 1 16 oz. can petite diced tomatoes, drained and rinsed
  • 1 serrano pepper, diced
  • 1 tbsp white vinegar
  • 1 tbsp olive oil
  • 2 tbsp sea salt


  1. Combine everything in a bowl and refrigerate for at least a day.
  2. Salt to taste and serve with chips.

Did you make this recipe?

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  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 5 Comments

  1. Sheila

    I took the challenge and tried this last night. Guess what? It was unbelievably delicious. I could have never imagined crabs and pineapple can go together. So, thank you for sharing this wonderful recipe.

    1. Shea

      I’m so glad you tried it (and loved it) Sheila!! Love to hear feedback.

  2. Krista

    Here’s what I love about this, it looks absolutely amazing, and my crab loving husband is very anti fruit in anything. SO that means that I can make it and eat it all myself!!

  3. Adam J. Holland

    Here’s the thing.. I don’t care for pineapple. So, why am I commenting? Because the love of my life thinks pineapple is the bomb. And she loves crab! I’m making this for her, and if I don’t get laid — it’s all your fucking fault! (Beautiful recipe, Shea!)

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