This Pineapple Pico de Gallo is a sweet, tart, slightly spicy take on traditional Pico de Gallo. It's a perfect refreshing appetizer great for scooping up with chips or using as a topping on some of your favorite dishes.
Just six simple ingredients! AND this recipe is naturally gluten free!
- Pineapple: A juicy ripe pineapple adds a unique twist on traditional Pico de Gallo that is so delicious.
- Tomato: A staple ingredient in Pico de Gallo. Roma tomatoes are best. You want them to be a deep red color and firm.
- Red onion: Adds a little bite and sharpness. You could use white onion instead.
- Jalapeño: To offset the sweetness of the pineapple with a little spiciness.
- Lime juice: Brighten everything up with a little acidity.
- Cilantro: Some fresh herbs really make everything come alive.
Step by step instructions
This easy pico de gallo salsa recipe will verrrry quickly become a staple to spruce up any dish.
Preparation: This recipe is so simple that most of the time is taken up by prep. To prep, you want to cut your pineapple, tomato, onion, and jalapeños into small cubes, roughly all the same size (jalapeño a bit smaller).
1. Combine all ingredients in a bowl. Add all ingredients to a large bowl and mix together until combined.
Tips and tricks
- Finely dice your ingredients: everything looks really nice when uniformly diced quite small. This also helps make sure that you get a little bit of everything in every bite.
- Make sure you take the seeds out of the tomatoes: taking the seeds out of the tomatoes helps make sure the dish doesn't get too watery as pineapple is pretty watery on its own.
- Make it mild: you can completely omit the jalapeños if you want to avoid spice all together.
- Make it spicier: you can keep the ribs and seeds in the jalapeños to make it spicier, or swap in serrano peppers instead for even more of a kick.
- If you hate cilantro, omit it
- Can't find any pineapple? Use mango instead!
How to serve
This pineapple pico de gallo salsa is so versatile which makes it the perfect dish to keep on hand. Some of my favorite serving options:
- Simply eat with tortilla chips
- Serve as salsa for tacos
- As a topping for grilled steak, chicken, or fish (or sautéd or baked)
- Inside fajitas
Pico de gallo, literally translated means roosters beak - and is also known as salsa fresca and salsa picado. It's a traditional Mexican dish made of diced tomatoes, onions, serrano peppers, with cilantro, lime juice, and salt.
The ingredients themselves do lean on the better-for-you side with anti-inflammatory and antioxidant benefits, but keep in mind what you serve and eat it with.
Pineapple is not only so yummy but has great health benefits. Specifically, it has a bunch of vitamins and nutrients such as vitamin C, Fiber, B Vitamins, and more. It also fights inflammation, aids in digestion, and is helps relieve arthritis pain. More details and other benefits are listed here.
Air-tight container in the fridge for up to 5 days.
Yes! You can make this up to 3 days in advance.
Pico de gallo is the chunkier version of salsa, with the ingredients diced up. Whereas with salsa the ingredients are blended together.
A good and ripe pineapple should be firm with a slight give (think: avocado). It should also have healthy green leaves and a sweet smell from the bottom. The closer the color is to yellow the more ripe the fruit is.
If you love the sweet and spicy salsa combination, try this Mango Habanero Salsa recipe too!
Pineapple Pico de Gallo
- 1 cup diced roma tomatoes seeds removed
- 3 cups diced pineapple
- ¾ cup diced red onion
- 2 tablespoon diced jalapeños seeds and ribs removed
- 2 teaspoon lime juice
- 1 teaspoon salt
- ½ teaspoon pepper
- Finely dice the tomatoes, pineapple, onion, and jalapeño.
- Add all ingredients in a bowl and mix to combine.
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