Make a batch of pineapple pico de gallo for a sweet and spicy summer appetizer or topping your next batch of tacos. Ready in just five minutes and filled with fresh flavor!
Pico de gallo (or salsa fresca) is easier than you think to make at home - this recipe comes together in minutes. Fresh cubed pineapple, juicy tomatoes, onion, jalapeño, and cilantro are tossed in lime juice and salt. That's it!
While pineapple pico de gallo makes a great taco topping, it can also be enjoyed with tortilla chips, like a salsa. Perfect for your next taco night, summer picnic, or Cinco de Mayo celebration!
Ingredients and substitutions
- Pineapple - You'll need about 2 cups of fresh cubed pineapple, or about half of a medium cored pineapple. Fresh, in-season pineapple is best, but canned pineapple (that's been well drained) will also work.
- Tomatoes - Any fresh, in-season tomatoes will work in this recipe. I used one pound of roma tomatoes.
- Jalapeño - Can be substituted with serrano or habanero peppers if desired. Keep in mind that most of the heat is found in the seeds and membranes. Remove them if you'd prefer a milder flavor.
- Red onion - White onions will work as a substitute.
- Cilantro - If you dislike cilantro, it can be substituted with parsley or omitted entirely.
- Lime Juice - Adds a bright, fresh flavor.
- Salt - More or less salt can be added to taste.
Make ahead and storage
Homemade pico de gallo is best served fresh, the same day it is prepared. It will keep for about three days in a tightly sealed container in the refrigerator.
Some of the juices will release from your produce once tossed in the lime juice and salt - this is normal.
Ways to serve pineapple pico de gallo
- With tortilla chips as an appetizer (like a salsa).
- As a taco topping - ground pork tacos and shrimp tacos are great options.
- As a side dish, like a fruit salad. Perfect for summer picnics!
- In your next salad or burrito bowl.
Pineapple Pico de Gallo
- 2 cups diced pineapple *
- 4 roma tomatoes diced, seeds removed
- 1 large jalapeño diced
- 1 small red onion diced
- ¼ cup fresh chopped cilantro
- 2 tablespoons lime juice
- ½ teaspoon salt
- Add diced pineapple, tomato, jalapeño, onion, and cilantro to a bowl. Toss to combine. Add lime juice and salt and toss to coat.
- Serve immediately, or cover and refrigerate until ready to serve. Add to tacos as a topping, or serve with tortilla chips as an appetizer.
- * 2 cups of diced pineapple = about ½ of a medium cored pineapple
- Pico de gallo is best served fresh, the same day it is prepared. Leftovers will keep for about 3 days in a sealed container in the refrigerator.