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!
Recipe summary
Flavor: Sweet, spicy, acidic, refreshing.
Key ingredients: Pineapple, tomatoes, jalapeno, red onion, cilantro, lime juice.
Serves: About 8 people
Similar to: Guacamole, Cowboy Caviar, Avocado Black Bean Salad
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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.
- Vegetables - Tomatoes (like roma), a jalapeno, and red onion add flavor and bulk to the recipe. Fresh, in-season produce adds the best flavor.
- Flavor - Fresh cilantro, lime juice, and salt add flavor to your pico de gallo. If you dislike cilantro, it can be substituted with parsley or omitted entirely.
How to make pico de gallo
- Remove the seeds from your roma tomatoes.
- Dice your vegetables to similar sized bits.
- Add your vegetables to a large bowl.
- Toss with lime juice and seasoning and serve immediately.
Frequently asked questions
Homemade pico de gallo is best served fresh, the same day it is prepared. If you'd like to make it ahead, add the lime juice and salt just before serving. Some of the juices will release from your produce once tossed in the lime juice and salt. This is normal, but something to keep in mind when making it ahead.
Substitute the jalapeno with a hotter pepper, like cayenne or habanero. You could also add ¼ teaspoon of cayenne pepper along with the salt.
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📖 Recipe
Pineapple Pico de Gallo
Ingredients
- 2 cups diced pineapple, half of a medium, cored 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
Instructions
- 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.
Equipment Recommendations
Notes
- Serve fresh: Pico de gallo is best served fresh, the same day it is prepared.
- Storage: Leftovers will keep for about 3 days in a sealed container in the refrigerator.
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