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!
Besides, there are not many calories in pico de gallo because is made of fresh vegetables like tomatoes, jalapenos, radishes, and onions. And when you throw the pineapple and corn into the mix, it will add a nice sweet and tangy touch.
About this recipe
Pineapple pico de gallo is a modern version of the most popular Mexican pico de gallo, also known as salsa bandera.
In this recipe, we also included corn and radishes for an extra savory touch. You can add grilled corn, steamed fresh corn, or even canned corn.
Even though I like my food spicy, the good thing is that making it at home is the best way to control the amount of spicy you add to this recipe.
SUPER TIP: Add 1 tablespoon of chopped pickled jalapenos to the mix. You can use canned or make your own pickled jalapenos at home!
My advice is to 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.
How To Make Pineapple Pico de Gallo
- Start by dicing the tomatoes, if you want the salsa more on the ‘salad side’, remove the core and seeds before dicing.
- Chop the onion and add to a bowl along with tomatoes.
- Dice the pineapple and add it to the bowl too.
- Dice the radishes, remember to wash them properly before. Add to the bowl.
- Next, chop the cilantro and jalapeños, and add them to the bowl along with the corn.
- Season with salt, lime juice, and vinegar (you can use some of the vinegar from pickled jalapeños).
- Allow the salsa to rest for 5 minutes (the longer it sits, the more flavorful!), then serve.
- You can also add pepper and a pinch of ground cumin for a different taste, but be careful and always taste before adding anything extra.
- The traditional pico de gallo calls for simple seasoning: lime, salt, and cilantro. Those are the 3 principal ingredients that will add flavor to this simple salsa.
- But I also like to add a little bit of vinegar since I like to prepare a big bunch and enjoy it through the week. Adding a dash of vinegar helps the salsa to last longer.
- Sometimes we like mixing different kinds of veggies into the basic recipe of tomatoes, onions, and green chilies; like radishes, celery, or even a bunch of chopped kale (have you tried it?).
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.
- With chicken & rice burritos. Add a few spoonfuls to each burrito or serve it on the side.
- As an appetizer with homemade corn chips. Potato chips also are perfect to scoop it up!
- To spicy up those juicy beef fajitas. Then pair with a cold beer and salud!
- On top of chicken tostadas, the crunchiness of those amazing tostadas will pair perfectly with this recipe.
- Add it to those al pastor tacos.
How To Store
Pineapple pico de gallo is perfect to make ahead and bring to potlucks, picnics, and parties.
So, place it in an airtight container, preferably made of glass since it preserves the flavors best, then store in the fridge for up to 4 days. Freezing is not recommended.
If you want to preserve some of the crunchiness and want to make it ahead, make sure you store all ingredients separately and do not season until will be time to eat it.
Pineapple pico de gallo
- 2 large tomatoes (diced)
- 1 medium onion (chopped)
- 1 cup fresh pineapple (diced)
- ½ cup sweet corn
- ½ cup radishes (diced)
- 2 small jalapenos (chopped)
- 1 lime (juice)
- 2 Tbsp cilantro (finely chopped)
- 1 Tbsp white vinegar
- salt (to taste)
- Place tomatoes, onions, radishes and pineapple into a large bowl.
- Add lemon juice, vinegar, chopped cilantro and salt to taste. Mix well.
- Allow the salsa to rest about 5 minutes before serving.
You should really try this easy recipe and enjoy it with your favorite meals because it is:
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- 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, fresh chilies, and garlic deliver one of the most traditional and authentic salsas of Mexican cuisine.