Sweet, savory and packed with flavor, this pineapple pico de gallo is such a fun and delicious salsa. Super easy and quick to make, it's a great side to add to your next summer barbecue.
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Why You Should Make This Recipe
- This pineapple salsa is so delicious, sweet , savory and pairs really well with meats, fish, tacos and more like this mango corn salsa.
- It's so simple and easy to make. Using a handful of fresh ingredients, it only requires a little chopping. It's also such a great salsa to bring to a potluck or a party as it's make-ahead friendly, colorful, and very appealing.
Key Ingredients and Variations
- Pineapple: ideally a fresh ripe one, but canned pineapple would work too, just try to get no added sugar and drain it well.
- Roma tomatoes: it's always my preferred kind of tomatoes when I make pico de gallo because they're flavorful but not too watery. But other kind of tomatoes work perfectly fine too.
- Red onion: finely chopped. Red onion is very good raw, could be replaced with white onion.
- Jalapeño: because this salsa is sweet, a little heat will help balance all the flavors. Adjust how spicy you want it but keeping the seeds and membranes or removing them for milder.
- Cilantro: a must in salsa recipes as long as you like it.
- Lime: the acidity is pretty important in this pineapple salsa to balance the sweetness. Fresh lime preferred over bottled as it tastes better.
- Salt and pepper to taste.
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How to make this pineapple pico de gallo
Step 1:
- Dice tomatoes, pineapple and onion uniformly. Dice jalapeño finely and chop cilantro.
Step 2:
- Gently stir everything together with a spoon or spatula until combined. Serve and enjoy!
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Top Tips
- Try to dice all the ingredients uniformly. It doesn't have to be perfect, just close. You can use a veggie chopper too.
- Adjust the lime, salt, pepper and spice level to your taste. You can add a spicy pepper like a serrano.
- This salsa is really good cold, let it sit in the fridge to cool before serving, or put the ingredients in the fridge for a couple of hours before making the salsa so it's already cold.
- If the salsa feels a little watery, drain some of the excess liquid with a spoon.
Frequently Asked Questions
You want it to be golden, not dark green as it might not be ripe enough. If it's getting brown from golden it could be overripe. My best tip is to just smell it, if it smells like pineapple, it'll taste like it too.
Fresh is definitely best, but yes you could use canned, just make sure to get no sugar added, drain it really well. Let frozen pineapple thaw completely before using. Fresh, canned, frozen in order of preference for the best results.
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Pineapple Pico De Gallo
Ingredients
- 2-3 Roma tomatoes - about 1 cup diced
- 2 cups fresh pineapple - diced
- ½ red onion - about ¾ cup diced
- 1 jalapeño - diced
- 1 cup fresh cilantro
- 2 teaspoon salt - more or less to taste
- 1 teaspoon black pepper - more or less to taste
- 1 lime - juiced
Instructions
- Dice the tomatoes, pineapple and onion uniformly. Dice the jalapeño finely and chop the cilantro.
- Add all the ingredients together in a bowl. Add salt, black pepper and lime juice.
- Gently stir everything together with a spoon or spatula until combined. Serve and enjoy!
Notes
Nutrition
Hey, I'm Ryan!
Welcome to Look at this Perfect Bite where I'll be sharing lots of fun, easy recipes. Cheesy, saucy, juicy, mouthwatering, delicious food! You'll find lots of Mexican-inspired recipes, burgers, sides, salsas and sauces, grilling, Blackstone, Traeger and so much more!
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