Pineapple Pico De Gallo

2 cups
10 min

Fresh Pineapple Pico de Gallo is packed with tomato, onion, cilantro, and jalapeño. Yes, the addition of pineapple adds a sweet and delicious twist to this Mexican food staple. You’re going to want to pile it on all your tacos, burritos, quesadillas, nachos, eggs, grilled fish or chicken—heck just spoon it out of the bowl with tortilla chips.

Adding fresh fruit to your salsa isn’t as strange as you might think. Tomatoes, after all, are technically a fruit. The first salsa I tried with added fruit was a deliciously smoky peach salsa—I was totally hooked! If you like the idea of adding pineapple to your salsa, you should definitely check out this Mango Salsa as well.


Pineapple Pico de Gallo is super versatile in flavor. While tomatoes, onion, cilantro, jalapeños, and lime juice are all traditional ingredients feel free to play play around with the base components. That’s the joy of cooking—tweak a recipe to meet your family’s taste. Besides pineapple, I also like to add minced garlic to my salsas. If you’re not a garlic fan, simply leave it out.


Ready to get your pico on? 💃


FAQS:

What’s the difference between salsa and pico de gallo?Pico de gallo is a type of fresh salsa, While they share similar ingredients, pico de gallo is chunkier than salsa and contains less liquid. Pico de gallo is always made with the freshest possible ingredients that are diced, while salsa can be made in the food processor. Salsa is often cooked and canned as well.

Is pico de gallo spicy?That depends on how many peppers and what type of pepper you use. This Pineapple Pico de Gallo is mild with only two jalapeños with the ribs and seeds removed. You will have a spicier version if you include the seeds or add more peppers.

Is pico de gallo healthy?This is definitely a healthy condiment to have on hand. It’s low carb and packs in a ton of flavor. It’s also Whole30 friendly, low fat, vegetarian, and vegan.

How long can I store freshly made pico de gallo?Store in an airtight container in the refrigerator for up to four days. I do not recommend freezing pico de gallo.

PICO DE GALLO INGREDIENTS:

  • Pro tip: Use the freshest ingredients for the freshest tasting salsa.
  • Traditionally, pico de gallo uses fresh tomatoes, onion, cilantro, jalapeños, lime juice, and salt. Fresh pineapple adds both texture and sweetness to this fresh chopped salsa.
You will need these ingredients ⇧

HOW TO PREPARE PINEAPPLE PICO DE GALLO:

  • Juice the lime into a medium sized bowl. Make sure that no seeds escaped into the bowl. (If you roll the lime on the cutting board first, it will release more juice.)
  • Finely chop a half cup of red onion, and mince 4 cloves of garlic into the bowl. (Either use a garlic press, or carefully smash the cloves under the blade of a chef’s knife, then finely chop.)
  • Slice off the top of the jalapeños, then cut in half lengthwise. Use a teaspoon to scrape out the ribs and seeds, then finely chop the peppers, and add to the bowl.
  • Chop the pineapple into roughly quarter inch or less chunks. Check out Marly’s quick tutorial that demonstrates how to cut a pineapple if you need some tips. Add the pineapple to the bowl.
  • Chop 1 cup of tomatoes into roughly quarter inch or less chunks, and add to the bowl. (I like to use Marzano or grape tomatoes, but Romas work well also.)
  • Lastly, finely chop the cilantro, and add it along with salt and pepper to the bowl. Stir all ingredients together until fully mixed.
  • Let sit at least 15 minutes before serving. It’s even better the next day, so I usually try to make pico de gallo the day before I’m going to use it.
  • Store in an airtight container in the refrigerator for up to 4 days.
Add all ingredients to bowl.
Stir to combine.
Rest for at least 15 minutes.

SERVING SUGGESTIONS FOR PICO DE GALLO AND SALSAS:

  • Top grilled or blackened fish tacos, or any tacos for that matter.
  • Add to a burrito, burrito bowl or quesadilla.
  • Serve on top of eggs or a breakfast hash.
  • Sprinkle over taco hummus for a delicious snack or appetizer.
  • Top grilled chicken or fish.
  • Mix into rice or beans or guacamole.
  • Add to nachos or simply dip tortilla chips straight in.

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INGREDIENT SUBSTITUTIONS:

  • Jalapeños: If you want a spicier pico de gallo, try using Serrano peppers. For a milder version, use Poblano or Anaheim pepper. For more information about the heat level and flavor of different peppers check out Pepper Scale.
  • Red onion: White onion is often used.
  • Cilantro: Simply omit it if you don’t like it.
  • Pineapple: Fresh peach or mango is also delicious.


RECIPE NOTES:

  • I like to use a hand pressed citrus juicer to make juicing lemons and limes super easy.
  • A garlic press makes it easy to quickly mince cloves of garlic.
  • These stainless steel bowls nest inside each other for easy storage.


Did you make this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or a review in the comments section at the bottom of the page. Are you following along on Pinterest, Instagram, or Facebook?


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Recipe details

  • 2  cups
  • Prep time: 10 Minutes Cook time: 0 Minutes Total time: 10 min
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Ingredients


  • 1 lime, juiced
  • 1/2 cup red onion, finely chopped
  • 4 cloves garlic, minced
  • 2 jalapeños (about 1/4 cup)
  • 2/3 cup pineapple, finely chopped
  • 1 cup tomatoes, finely chopped
  • 1/2 cup cilantro, loose packed then finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions


Juice the lime into a medium sized bowl. Make sure that no seeds escaped into the bowl.
Finely chop a half cup of red onion, and mince 4 cloves of garlic into the bowl.
Slice off the top of the jalapenos, then cut in half lengthwise. Use a teaspoon to scrape out the ribs and seeds, then finely chop the peppers, and add to the bowl.
Chop the pineapple into roughly quarter inch or less chunks, and add it to the bowl.
Chop 1 cup of tomatoes into roughly quarter inch or less chunks, and add to the bowl.
Lastly, finely chop the cilantro, and it along with salt and pepper to the bowl. Stir all ingredients together until fully mixed.
Let sit at least 15 minutes before serving. It’s even better the next day, so I usually try to make pico de gallo the day before I’m going to use it.
Store in an airtight container in the refrigerator for up to 4 days.

Tips

  • Pro tip: Use the freshest ingredients for the freshest tasting salsa.
  • If you roll the lime on the cutting board first, it will release more juice.
  • Either use a garlic press, or carefully smash the cloves under the blade of a chef’s knife, then finely chop.
  • I like to use Marzano or grape tomatoes, but Romas work well also.
  • This recipe is a mild level of spice as written. If you want a spicier pico de gallo, try using Serrano peppers. For a milder version, use Poblano or Anaheim pepper.

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