Pineapple Pico de Gallo Recipe

This Pineapple Pico de Gallo is packed with sweet pineapple, juicy tomatoes, crisp onion, cilantro, jalapeño, and fresh lime juice. It’s the perfect topping for tacos, grilled meats, seafood, or simply scooped up with tortilla chips.

this recipe

If you love fresh homemade salsa with a tropical twist, this easy recipe is one you’ll want to make all summer long.

I especially love serving this pineapple pico de gallo in the pineapple shell because it turns a simple salsa into a fun centerpiece for summer meals and parties.

Why You’ll Love This Recipe

• The combination of sweet pineapple, juicy tomatoes, fresh lime, and chiles creates the perfect balance of sweet, tangy, and spicy flavors.
• It uses simple ingredients that are easy to find, even outside Mexico.
• It is easy to adjust the spice level by adding more or fewer serrano or jalapeno peppers.
• You can easily customize it with ingredients like avocado, cucumber, mango, or other crunchy vegetables.
• It pairs beautifully with tacos, quesadillas, grilled meats, seafood, or tortilla chips.

Ingredients

• 1 pineapple, ripe and fresh (you can serve the pico de gallo in the shell or use only the fruit and serve it in a bowl)
• Tomatoes
• Red onion
• Jalapeño or serrano peppers
• Fresh cilantro
• Fresh lime juice
• Salt, to taste

How To Make Pineapple Pico de Gallo

Cut the pineapple in half lengthwise, leaving the leafy top attached (see the notes below).

Score the flesh in a grid pattern, being careful not to cut through the shell.

Run a knife around the edges, then use a spoon to scoop out the pineapple chunks. If any juice collects in the shell, save it to add to the salsa.

Chop the pineapple into small pieces and set it aside with the reserved juice.

Place both pineapple shells in the refrigerator while you make the salsa.

Dice the tomatoes, then add them to a bowl with the chopped red onion, jalapeño, and fresh cilantro. Give everything a quick stir.

Add the diced pineapple and the reserved juice, squeeze in the lime juice, and season with a pinch of salt.

Mix everything together, then taste and adjust the salt, lime, or heat if needed.

Chill the pineapple pico de gallo for about 15 minutes. When you’re ready to serve, spoon it into the chilled pineapple shells and enjoy.

Tips and Notes

• I like cutting the pineapple in half instead of doing the usual 1/3 and 2/3 cut because this way I get two pineapple bowls to serve the salsa.
• I don’t remove the tomato seeds or juices for this recipe. Pineapple pico de gallo should be juicy and fresh, otherwise, it starts feeling more like a chopped salad.
• Don’t throw away the juices from the pineapple! Save them and add them back to the salsa because they bring extra sweetness and flavor.
• If I’m making a bigger batch to enjoy over a few days, I sometimes add a small splash of vinegar. It helps the salsa keep a little longer and adds a nice tangy flavor.
• Jalapeños can vary a lot in heat, so I always recommend tasting one before adding it. If you prefer a milder salsa, remove the seeds and veins before chopping.

Serving Suggestions

Pineapple pico de gallo is a fun way to add fresh flavor and color to your meals. Serve it as an appetizer with tortilla chips, spoon it over tacos, or use it as a topping for your favorite Mexican dishes.

It works wonderfully with:

• chicken & rice burritos
• fajitas de res
• chicken tostadas
• chicken street tacos (from Glenda’s blog)
• Instant Pot Fish Tacos (from Carrie Cook’s blog)

More Pico de Gallo Recipes To Try

If you enjoy fresh homemade salsas, try these other pico de gallo variations:

• My classic salsa bandera (traditional pico de gallo).
• My mango pico de gallo for another sweet and tropical twist.
• My cucumber pico de gallo, a refreshing version that is perfect for warm days.

Storing Tips

Pineapple pico de gallo is great to make ahead for parties, picnics, or taco nights.

Store leftovers in an airtight container in the fridge for up to 3 days. I don’t recommend freezing it because the vegetables will lose their fresh, crisp texture.

You can also prep the ingredients ahead of time and store them separately (including the pineapple shell wrapped in plastic wrap). When ready to serve, mix everything together with lime juice and salt.

More Mexican Recipes To Try