Pineapple Pico de Gallo

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 ½ 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

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

Fresh Mango Habanero Salsa

Vegan Lentil Cauliflower Taquitos

Baked Sweet Potato Mushroom Tacos

Honey Chipotle Shrimp Tacos with Mango Salsa

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.

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