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Pineapple Pico de Gallo
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!
Prep Time
5
minutes
minutes
Total Time
5
minutes
minutes
Servings
8
servings
Author
Heather
Ingredients
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
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.
Notes
* 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.
Nutrition
Calories:
33
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
148
mg
|
Potassium:
150
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
337
IU
|
Vitamin C:
28
mg
|
Calcium:
13
mg
|
Iron:
1
mg