Step away from the tomatoes, because this easy, sweet-tart, fresh pineapple pico de gallo is perfect for tacos or for chip dipping!
Have you tried making salsa with fruit besides tomatoes? I love a sweet salsa, like mango salsa and this pineapple pico de gallo. That combination of zesty, spicy, and sweet with succulent pieces of fruit is just so addictive!
Ingredients and substitutions
- fresh pineapple - You can use a whole pineapple or buy cubes and cut those down to smaller pieces. Canned is OK if you don't have access to fresh pineapple, but fresh will taste the best!
- sweet onion - You can use red onion instead, if you want.
- garlic - We're making salsa, y'all!
- jalapeño - For heat. You can remove the seeds and reduce the amount for less spicy or use more for hotter pico. This recipe is medium spicy.
- cilantro - Essential for pico de gallo. Use fresh and do not substitute.
- lime - You need both the lime zest and juice. Zest the lime first, then slice in half and juice it.
- salt - You don't have to add salt, but it does help bring out all of the flavors. As the pico sits, it also helps the fruit and veggies soften, allowing the flavors to meld even more.
How to make pineapple pico de gallo
Toss all of the ingredients together right in your serving dish, then season to taste with salt. Chill until you're ready to serve.
- Reduce cleanup time by preparing the pico in your serving bowl. If you're planning to store it, I recommend these lidded Pyrex containers, which double as both serving and storage bowls.
- Save prep time by using cubed, fresh pineapple. You can use a whole pineapple, it will just take a bit longer to break down into the pieces you need. For this recipe, you'll need to chop the pineapple chunks up into smaller ones, but that still takes a lot less time than processing the whole fruit.
Serving and storage directions
This pico is great for tacos or for dipping! If you're new to fruit salsa, it has a sweet and sour quality with a little bit of heat. It's lovely in all kinds of taco recipes, too!
For dipping, I like to serve this up with tortilla chips. Cucumber slices are also really nice dipped in this flavorful pineapple pico de gallo!
Store any leftovers in an airtight, lidded container. It will keep for around three days in the refrigerator.
Frequently asked questions
Pico de gallo is a type of salsa that has a chunky texture.
You can use drained, canned pineapple in place of fresh. I find that fresh has the best flavor, but canned will do in a pinch!
More pineapple recipes
Pineapple Pico de Gallo
- 1 cup chopped pineapple
- ¼ cup chopped sweet onion
- 2 cloves garlic - minced
- 1-2 teaspoons minced jalapeno - remove the seeds, if you prefer a less spicy salsa
- ¼ cup loosely-packed chopped cilantro
- 1 fresh lime - zest and juice
- salt - to taste
- Toss all of the ingredients together right in your serving dish, then season to taste with salt. Chill until you're ready to serve.