This fresh and summery pineapple pico de gallo can be served with chips or as the perfect finishing touch to pork or fish tacos. It takes just five minutes to prepare with only a handful of ingredients and is naturally vegan and gluten-free.
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What you’ll love about this recipe
- It’s so refreshing! This pico de gallo, served as an appetizer, snack, or side, with juicy fresh produce like Roma tomatoes and pineapple really hits the spot on a hot summer day.
- The combination of flavors! Embodying the tried and true flavor combination of sweet and spicy, this pico is so pleasing to the palette.
- It’s super simple! I can’t stress enough how incredibly simple making your own salsa is. Not to mention how much better tasting it is! Eight ingredients and five minutes (plus five to prep your produce) are all that is required to prepare this deliciousness.
Ingredients (+ notes & substitutions)
- Pineapple: I highly suggest that you use fresh pineapple to ensure the pico is as fresh as possible- one will be plenty. If you opt to go the canned route make sure to thoroughly drain it. Frozen pineapple is not recommended for this recipe.
- Roma tomatoes: The best-tasting tomatoes are not going to be commercially grown so if possible I recommend purchasing your tomatoes from a farmers market. They should be deep red and firm with a little give. Avoid tomatoes that are blemished or bruised. The number of tomatoes required is going to depend largely on their size. Shoot for four medium-sized tomatoes if you can. If they are on the smaller side, pick up one or two more. If they’re large, three should be sufficient.
- Jalapenos: You have some options as far as the peppers go. The recipe does call for jalapenos, however, for more heat you could add or sub for a serrano or habanero. Keeping in mind that the seeds and membranes carry a lot of the heat, it is up to you whether you leave them or remove them.
- Red onion: I prefer red onions for this recipe as they are sharper in flavor. That being said white onions would work just as well.
- Cilantro: You can’t have pico without it. When chopping the cilantro it is fine to include small stems but do leave out the large ones.
- Garlic: One to two cloves.
- Lime juice: To brighten the produce and add flavor.
- Kosher salt: Feel free to add more to taste.
How to make pineapple pico de gallo (+ tips)
1. Add all the ingredients to a medium bowl.
Then stir to combine and add salt and lime juice to taste.
2. Serve immediately or for best optimal results cover and refrigerate for at least 20-minutes to allow the flavors to meld.
This salsa can be refrigerated in an airtight container for up to three days. Freezing is not recommended.
More fruity salsa recipes you may like:
- Habanero Peach Salsa: This 5-minute habanero peach salsa has quickly become one of my favorites. The habanero packs a fiery punch while the juicy fresh peaches sweeten it up, creating a perfect balance of flavors. Naturally vegan and gluten-free.
- Roasted Pineapple Habanero Salsa: Simple and fresh roasted pineapple habanero salsa that takes just 15 minutes to make. Spicy with a touch of sweetness.
- Mango Pico de Gallo: Sweet with a little bit of heat, this fresh and vibrant mango pico de gallo is the perfect balance of flavors. Serve this simple 10-minute salsa as is with chips for dipping or on grilled chicken or fish for a complete meal. Naturally gluten-free and vegan.
Dishes that pair well with this salsa:
- Carne Asada Nachos: A great choice for a party or a weeknight dinner, these easy carne asada nachos can be prepped ahead, customized with your favorite toppings, and are so so delicious. Naturally gluten-free.
- Dutch Oven Carnitas: Dutch oven carnitas is prepared by slow-cooking pork until tender and succulent, then crisping it up under a broiler resulting in the perfect combination of textures. This delicious Mexican pork dish is simple to prepare and can be served in a variety of ways. Naturally gluten-free and keto adaptable.
- Steak Fajita Taco Salad: This hearty fajita taco salad brimming with colorful veggies, steak, avocado, crispy tortilla strips, and Cotija cheese then tossed with chipotle cilantro lime ranch is an excellent choice for lunch or dinner. Gluten-free and dairy-free adaptable.
If you make these pineapple pico de gallo I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
- 2 cups fresh diced pineapple
- 2 cups diced Roma tomatoes, about 4 tomatoes
- 1-2 jalapenos, finely diced - remove seeds and membranes for less heat (could sub or add a serrano or habanero for more heat)
- 1/2 cup finely diced red onion
- 1/4 cup chopped cilantro
- 1-2 cloves garlic, minced
- 1 tablespoon lime juice
- 1/2 teaspoon kosher salt
1. Combine all of the ingredients in a medium bowl. Add salt and lime juice to taste.
2. Serve immediately with chips or cover and refrigerate for at least 20 minutes to allow the flavors to meld.
For recipe tips and process photos, please refer to the body of this post.
Storage: Refrigerate an airtight container for up to three days.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 51Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 86mgCarbohydrates: 12gFiber: 2gSugar: 8gProtein: 2g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc