This Pineapple Pico de Gallo is sweet, tart and slightly spicy. It’s the perfect refreshing appetiser with chips, on tacos, or salads. So addicting!
OK, this is the ultimate salsa recipe to make on a hot summers day.
This pineapple pico de gallo is a sweet, tart, slightly spicy take on traditional Pico de Gallo. It’s so refreshing, you can serve it as an appetizer, with snack or side.
The flavour combination of the tomatoes, pineapple and jalapeños compliment each other SO well and is so pleasing to the palette. Plus, it’s super simple to make! I can’t stress enough how incredibly easy making your own salsa is. Not to mention how much better tasting it is! Just 7 ingredients, 10 minutes to chop everything up (and probably 3 minutes to devour it) are all that is required to prepare this deliciousness.
I have a feeling I will be making this a lot when we entertain this summer too!
Ingredients you’ll need
All you need to make this mexican chunky salsa recipe are 6 simple ingredients!
- Pineapple: a juicy ripe pineapple adds a delicious and unique twist on traditional Pico de Gallo
- Tomato: A staple ingredient in Pico de Gallo. You want them to be a deep red colour 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.
- Coriander: to make everything come alive.
- Lime juice: Brighten everything up with a little acidity.
How to make Pineapple Pico de Gallo
This easy pico de gallo salsa recipe is so simple that most of the time is essentially the prep!
Chop ingredients: Cut the pineapple, tomato, onion, and jalapeños into small cubes, roughly all the same size (jalapeño a bit smaller). Finely chop the coriander (cilantro) leaves.
Mix together: Combine all ingredients in a bowl. Squeeze over lime juice, add sea salt and mix together until combined.
Serve up: Enjoy with tortilla chips!
Tips and ticks
- Finely dice your ingredients. Everything looks really nice when uniformly diced quite small. This also helps ensure you get all the flavors on one chip.
- Deseed the tomatoes. Taking the seeds out of the tomatoes helps make sure the salsa doesn’t get too watery as pineapple is pretty watery on its own.
- Adjust the spice level: you can completely omit the jalapeños if you want to avoid spice all together. Otherwise keep the ribs and seeds in the jalapeños to make it spicier. Use serrano peppers instead for even more of a kick.
- Can’t find any pineapple? Use mango instead!
- Don’t forget the salt. For this recipe, I used 1/2 teaspoon of salt as the tortilla chips are usually pretty salty and make up the difference. So keep that in mind if you’re a salt lover like me.
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
- Inside fajitas
- As a topping for fish, chicken or grilled steak
- Inside fajitas
What is pico de gallo?
Pico de gallo [peeko de guyo] translates to roosters beak in Spanish— and is also known as salsa fresca and salsa picado. It’s a Mexican dish made from tomatoes, onion, coriander, a spicy chile like jalapeño or serrano peppers, lime juice, and salt..
What’s the difference between salsa and pico de gallo?
Pico de gallo is made with fresh raw ingredients diced up whereas salsa can consist of cooked ingredients (or flame broiled). The ingredients in salsa are either blended or smashed in a mortar and pestle.
What are the health benefits of pineapple?
Like other tropical fruits, pineapples are one of the best sources of vitamin C. One cup of pineapple chunks provides about 130% of your daily vitamin C needs! Pineapples are also rich in multiple B vitamins, antioxidants and fibre. It also contains bromelain, a group of digestive enzymes which may aid digestion.
How do I pick a good pineapple?
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.
How to store:
Store leftover pineapple salsa in an airtight container in the fridge for up to 3-5 days.
Other Mexican inspired recipes to try
If you try this pineapple pico de gallo recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
This pineapple pico de Gallo is sweet, tart and slightly spicy. It’s the perfect refreshing appetiser with chips, on tacos or salads. So addicting!
- 1 cup diced tomatoes, seeds removed
- 3 cups diced pineapple
- ¾ cup diced red onion
- 1/2 –1 jalapeño, seeds removed, diced
- 1/2 bunch coriander (cilantro), finely chopped
- 1 lime, juiced
- 1/2 teaspoon salt
- black pepper, to taste
- Add all of the chopped ingredients to a mixing bowl. Season with salt. Drizzle lime juice over and mix well.
- Serve with tortilla chips and enjoy!
- Store leftovers in the fridge for up to 3-5 days.
Keywords: pico de gallo, pineapple, Salsa