This Pineapple Pico de Gallo recipe comes together in minutes! Serve as an appetizer with chips or enjoy on top of chicken, tacos, and fish.
I use pico de gallo in so many of my recipes and realized that I’ve never shared my recipe for homemade pico de gallo. It’s such an easy recipe, and you can swap out or add ingredients as you please.
In This Post
What is pico de gallo?
Pico de gallo is fresh salsa. It is a mixture of tomatoes, onions, peppers, cilantro, garlic, lime juice, black pepper, and salt. Depending on who makes it or where you live, the proportions of individual ingredients may vary, and other ingredients, such as diced bell peppers and ground cumin, may be added.
We add diced pineapple to the mix, which gives it a sweet, tart flavor that is irresistible! We love eating it with chips, in tacos, and on top of grilled chicken.
Ingredients Needed For Pineapple Pico de Gallo
Since you only need 1 1/2 cups of diced pineapple, you can buy presliced pineapple in the deli section of the grocery store. Then, cut the pineapple into small pieces.
How To Dice Tomatoes For Pico
Dicing tomatoes for pico is simple. First, wash your fresh Roma tomatoes and cut them into thick slices with a sharp knife. Then, cut the slices into small pieces.
Next, dice a small white onion. You want the tomato and onion pieces to be somewhat similar in size.
Wash and chop enough cilantro to make 1/2 to 3/4 cup, depending on how much you want in your pineapple pico de Gallo.
How To Mince a Jalapeno
Wearing gloves, cut off the tip of the jalapeno and slice it in half lengthwise. Remove and discard the seeds and membranes. You can use a jalapeno pepper corer or a teaspoon. Then, finely mince the jalapeno.
Put the diced pineapple, diced tomatoes, diced onion, chopped cilantro, minced jalapeno, minced garlic, salt, pepper, and lime juice in a bowl.
Stir the mixture until combined. Then, cover and refrigerate for 1-2 hours before serving.
What To Eat With Pico de Gallo
You can serve pineapple pico de gallo as an appetizer, topping, or side dish. For parties, serve it alongside queso blanco, guacamole, and tortilla chips. It also is the perfect topping for chicken, fish, tacos, burritos, and nachos. Here are a few recipes to try:
Others Want To Know About Pineapple Pico de Gallo
Roma tomatoes, also known as plum tomatoes, are typically used when making pico de gallo. They are firm with thicker walls or more flesh. Roma tomatoes also have fewer seeds and moisture, so you don’t end up with runny salsa.
White onions have a crunchy texture and sharp flavor, so they work well in salads and salsas. Red onions have a pretty purple color and a spicy, peppery flavor. They can be used in sandwiches, salads, and salsas.
Simply increase the diced tomatoes and diced onion to make up for the missing pineapple.
You can add additional peppers, such as diced bell peppers and green chilies. Or more diced fruit such as mangos and strawberries.
Similar Recipes
- Cowboy Caviar is a flavorful dip made with beans, corn, and diced veggies.
- Mango Salsa is a mouthwatering combination of diced mango and fresh vegetables.
- Fruit Salsa is a sweet salsa and is delicious with homemade cinnamon chips!
- This Corn Salsa recipe is a Chipotle copycat with corn, peppers, onions, and cilantro.
Pineapple Pico de Gallo
Video
Equipment
- Glass Mixing Bowls, Set of 10
Ingredients
- 1 ½ cup diced pineapple
- 1 cup diced Roma tomatoes
- ½ cup diced white onion
- ½ cup chopped cilantro
- 1 jalapeno seeded and finely minced
- 1 clove garlic minced
- ¼ teaspoon salt
- ¼ teaspoon coarse ground black pepper
- ½ lime
Instructions
- Put the diced pineapple, diced tomatoes, diced onion, chopped cilantro, minced jalapeno, minced garlic, salt, and pepper in a bowl.
- Squeeze the juice from ½ a lime over the ingredients in the bowl and then stir to combine.
- Cover and refrigerate for 1-2 hours before serving for the best results.
Dorothy Mary Henderson says
Haven’t tried as of now, I am looking at the recipe, thank you 🙂 Dorothy