Best Pineapple pico de gallo Recipe

This pineapple pico de gallo is the perfect way to spice up your summer celebration. Is fresh, mid-spicy, super easy to make, and ready in just 10 minutes! Use it to top tacos, as a side for grilled meats, or to serve as an appetizer with tortilla chips.

Fresh pineapple pico de gallo salsa served in a pineapple bowl.

About

Pineapple pico de gallo is a modern version of the popular Mexican pico de gallo salsa. In this variation, fresh diced pineapple is added, which gives the salsa a sweet, tangy, and tropical kick.

The combination of savory, sweet, and spicy flavors along with the chunky texture, makes this pineapple pico the perfect fresh salsa to add as a side for grilled meats, top on tacos, or just enjoy as a snack with tortilla chips.

Why You Should Make This Recipe

  • Amazing taste. Is packed with salty and tarty flavors, plus with a hint of sweetness and spicy,
  • Is fresh and bright. All those fresh ingredients make this simple salsa stand up, the amazing colors are beautiful, don’t you think?
  • Is mild-spicy. Is not overly spicy, but you can add as many chilies as you want.
  • Perfect for parties. You can serve this fresh salsa using the pineapple shell, everyone will love it!
  • Doesn’t need special ingredients. Forget about hard-to-find ingredients, all the ones used in this recipe can be found in many countries.
  • Is versatile. You can add other ingredients to make your own version. Think of spring onions, radishes, or other crunchy vegetables.
  • Is healthy. Fresh pico is a healthy snack as it packs a good nutrient punch thanks to fresh vegetables.
Pineapple pico de gallo served in a pineapple shell.

Ingredients

  • Pineapple. In this recipe, I used half of the fruit’s flesh to make the salsa, plus the shell to serve it. You can also use only the flesh and serve it in a regular bowl.
  • Tomatoes. Use ripe and firm Roma tomatoes or any other type of fresh red tomatoes.
  • Onions. I used red onions as those add also a bright color.
  • Chilies. You can use green or red chilies, we recommend serrano peppers, jalapeño peppers, or even pickled chili peppers.
  • Cilantro. For freshness, leave it out if you don’t like the cilantro taste, or replace it with a mix of parsley and basil.
  • Lime. Fresh lime juice, stay away from bottled lemon juice. If you can’t find limes where you live, replace them with regular lemons and a splash of vinegar.

How To Make Pineapple Pico de Gallo

Start by preparing the pineapple in case you want to serve the salsa in the shell. So, cut the pineapple in half lengthwise leaving the stem attached (read notes).

Cutting a pineapple half lenghtwise.

Cut then through the flesh in a grid pattern making sure you do not cut through the sides or bottom of the pineapple.

Cutting the flesh of a pineapple in a grid with a knife.

Next, cut around the edges and use a spoon to scoop out the fruit chunks. If there are some juices left in the shell, make sure to save them to make the salsa.

Scooping up the flesh off the pineapple.

Now, chop the fruit into small bits and set it aside along with the released juices. Place both pineapple shells in the refrigerator until needed.

Diced pineapple on a cutting board and the shell of half pineapple on the side.

Cut and dice the tomatoes (read notes). Add them to a mixing bowl along with chopped red onions, chiles, and fresh cilantro. Mix to combine.

Tomatoes, onions, chilies, and chopped cilantro in a bowl to make pineapple pico de gallo.

Add diced pineapple and the juices you reserved before to the bowl with the fresh vegetables, squeeze the juice of a lime, and add a pinch of salt.

Mix well, then adjust salt, lime juice, and spiciness to taste.

Mixing pineapple pico de gallo in a bowl.

Place the salsa in the fridge for about 15 minutes. When ready to serve, fill the pineapple shells with the pico salsa and bring them to the table.

Adding pineapple pico de gallo to the shell of fresh pineapple.

Notes And Tips

  • I like to cut the pineapple in half instead of 1/3 – 2/3 because this way I can have 2 pineapple bowls and place them on two sides of the table.
  • I don’t discard the seeds and core of tomatoes as this salsa needs some juice to be such (otherwise is just a salad).
  • Sometimes, I also like to add a little bit of vinegar since I like to prepare a big bunch and enjoy it throughout the week. Adding a dash of vinegar helps the salsa to last longer.
  • Don’t discard the juices left when you cut the pineapple, those add more juiciness and flavor to the salsa.
  • Test out the spiciness of your jalapeño peppers before you toss them in and also discard the seeds and veins if you don’t enjoy spicy so much.
  • Wondering how to choose a fresh pineapple? Here are 5 tips to pick the perfect pineapple.

Recipe Variations

  • Extra seasonings. You can also add pepper and a pinch of ground cumin for an earthy taste, but make sure the flavors don’t overwhelm the freshness of this salsa.
  • Other veggies. Crispy veggies like radishes, spring onions, and bell peppers work nicely in this recipe.
Pineapple pico de gallo in a white bowl with tortilla chips on the side.
Pineapple pico de gallo with radishes and corn.

How To Serve

You should make this salsa because is fresh, tangy, with sweet and spicy notes, perfect for grilled meats and fish, tacos, or to serve as a side dish for sandwiches and pizza.

The following dishes pair wonderfully with this pineapple pico de gallo:

Close-up of pineapple pico de gallo salsa.

How To Store

This fresh pineapple pico de gallo is perfect to make ahead and bring to potlucks, picnics, and parties. Make sure you store it properly.

Place the salsa leftovers in an airtight container and store them in the fridge for up to 3 days.

I don’t recommend freezing it as the vegetables won’t taste or have the same texture as they have when they’re fresh.

You can also cut and chop all ingredients for this recipe and store them in different containers, along with the pineapple shell nicely wrapped with cling film, for up to 3 days.

When ready to make, toss everything in a bowl with lime juice and salt, then enjoy your pineapple pico de gallo!

Similar Recipes

  • Mango Pico de Gallo. Another version of this delicious salsa, this time with the addition of fresh mango.
  • Pineapple jalapeño salsa. Made with fresh jalapeño peppers and pineapple.
  • Molcajete salsa. Fire-roasted tomatoes, chilies, and garlic deliver one of the most traditional and authentic salsas of Mexican cuisine.
Pineapple pico de gallo recipe.

Pineapple Pico de Gallo Salsa

author Maricruz
8
This versatile pineapple pico de gallo salsa can be served as a side, appetizer, or as accompaniment for your favorite taco recipe.
prep 15 minutes
Resting time 15 minutes
total 30 minutes

Ingredients 

  • 1 pineapple (about 2 pounds)
  • 2 large tomatoes (diced)
  • 1 medium onion (chopped)
  • 2 jalapenos (chopped)
  • 2 limes (juice)
  • 1 bunch cilantro (finely chopped)
  • salt (to taste)

Instructions
 

  • Wash, dry, and cut the pineapple in half lengthwise. Lave the stem attached (read note 1).
  • Cut through the flesh in a grid pattern making sure you don't cut through the sides or bottom of the pineapple.
  • Cut around the edges too then use a spoon to scoop out the fruit chunks.
  • Chop the pineapple chunks into small bits and set aside along with the juices released.
  • Place the two pineapple shells in the refrigerator until needed.
  • Add tomatoes, onions, chilies, and fresh cilantro to a mixing bowl along with diced pineapple.
  • Add first the juice of one lime (you can add more later) and season with salt. Mix to combine everything.
  • Adjust salt and lime juice to taste, if you want, add more chilies too.
  • Chill the salsa in the fridge for 15 minutes.
  • When ready to serve, fill the pineapple shells with the pico salsa and bring them to the table.

Notes

  1. I like to cut the pineapple in half instead of 1/3 – 2/3 because this way I can have 2 pineapple bowls and place them on two sides of the table, so my guests can access easily the bowl.
  2. Don’t discard the seeds and core of tomatoes, this salsa needs some juice to be such (otherwise is just a salad).
  3. Add a little bit of vinegar for a tangy kick. Vinegar also helps the salsa to last longer.
  4. Don’t discard the juices left when you cut the pineapple, those add more juiciness and flavor to the salsa.
  5. Test out the spiciness of your jalapeño peppers before you toss them in and also discard the seeds and veins if you don’t enjoy spicy so much.
Nutrition Information
Calories: 77kcal | Carbohydrates: 20g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 92mg | Potassium: 282mg | Fiber: 3g | Sugar: 13g | Vitamin A: 558IU | Vitamin C: 71mg | Calcium: 29mg | Iron: 1mg
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One Comment

  1. 5 stars
    I’ve always said that Mexican’s have the most flavory food from the Region, even tho I haven’t actually taste “real” mexican food, but the ammount of mix and types of ingredients are amazing, also most of the food has such a vibrant colors, love it! Really exited to make the pico de gallo, already have done some of your recipes and so far everything has turned out great and tasty! And it is also really helpful the ideas of how to combine it with other food haha!