This tropical twist on pico de gallo is my obsession this summer! This Pineapple Pico de Gallo is amazing as a dip for tortilla chips, as a topping for tacos, as a topping for rice, chicken, or fish, or simply as a substitute for salad when you want to spice up a meal.
Make this pineapple pico de gallo using a fresh pineapple or canned pineapple!
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Pico de gallo with pineapple
I love traditional pico de gallo, but I sometimes wish it was just a little less sharp. So here's my solution: Pineapple Pico de Gallo! All the traditional pico de gallo ingredients, plus a little bit of fresh pineapple mixed in there. The sweetness and juiciness of the pineapple balances out the tang from the lime juice and tomatoes, and makes for a super addictive combination!
I also make mango pico de gallo on the regular, and it has the same vibe as this pineapple one, with the sweet mango balancing out the rest of the flavors.
I love this recipe because:
- It can be made with fresh or canned pineapples, so you can make it any time!
- It's very versatile and easy to adjust to your liking. Make sure to read the ingredient notes and recipe tips below for the best results.
- It is TOTALLY healthy, low-calorie, and loaded with fresh veggies. It takes the place of a veggie side dish or a salad in our dinner, and our taste buds thank us for it!!
Related recipe: Pineapple Black Bean Salsa
Ingredients
- 1 lb tomatoes, such as ~4-6 plum or Roma tomatoes
- 1 small red onion (purple onion)
- ¾ - 1¼ cups finely diced pineapple, to taste (fresh or canned, see recipe tips below)
- ¼ - ½ cup fresh cilantro leaves, diced (to taste)
- ½ - 1 jalapeño pepper (adjust to taste)
- 1.5 - 2 tablespoons fresh lime juice
- ½ - ¾ teaspoon salt, to taste
- ½ teaspoon ground black pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
Related recipe: Charred Corn Salad
Special equipment needed
- Sharp serrated knife, for cutting tomatoes easily
- Optional: colander to strain tomato juice
- Disposable kitchen gloves for handling jalapeños
- Citrus juicer
- Nonreactive large bowl for mixing the pico de gallo (such as stainless steel, ceramic, or glass)
Related recipe: Apricot Tomato Relish
Ingredient notes and recipe tips
→ Pineapple: Using canned pineapple rings is the easiest way to dice pineapple for this pico de gallo because the rings are already the correct thickness. If using canned pineapple, make sure to get some that is packed in water or pineapple juices, NOT in syrup. Canned pineapple is typically pretty sweet so you might want to start with ¾ cup diced pineapple and then add more as needed. If using fresh pineapple, take the time to dice it finely, about the size of a small chickpea. I typically use a full rounded cup when using fresh pineapple because it is not as sweet.
→ Jalapeños: I like to use a whole jalapeño to add some spice and balance out the sweetness of this pico de gallo, but start with half of a jalapeño pepper just in case yours is a spicy one. And please use disposable gloves when handling jalapeños! There is nothing worse than forgetting you chopped jalapeños and rubbing your eyes later.
If you bought a bag of jalapeños for this recipe, you can use the rest to make Fried Jalapeños!
→ Cilantro: If you're not into cilantro, cut the amount down to just a couple of tablespoons. You can add finely diced parsley or scallions in its place.
→ Lime juice: I highly recommend using fresh lime juice here for the best flavor! This citrus juicer or this citrus squeezer is super easy to use and the extra few seconds of work are so worth it! I usually end up using a full 2 tablespoons of lime juice, but start with 1.5 tablespoons just in case your lime is super tart.
→ Storing pico de gallo: Pico de gallo will keep well in the fridge for up to 2 days (use a nonreactive bowl so it doesn't absorb the metal taste!), though the tomatoes do get a little mushier as they sit in the acidic juices (it acts like a marinade, after all!). If serving pico de gallo after keeping it in the fridge, I recommend using a slotted spoon to transfer the pico de gallo to another bowl, or to strain the whole thing through a colander.
More fresh pineapple recipes: Easy Pineapple Jam
Instructions
Step 1: Dice the tomatoes into small pieces, about the size of a chickpea. Optional, but helpful step: set up a colander over a small bowl and place to diced tomato in the colander to strain the extra juices.
Step 2: Prepare the rest of the ingredients: Dice the onion into small pieces, dice the pineapple, dice the cilantro leaves. Remove the seeds and pith from the jalapeño and finely dice the jalapeño (make it smaller than chickpea sized).
Step 3: Combine all the ingredients in a large bowl and mix well. Adjust the flavor with additional salt, jalapeños, and/or lime juice, as needed. Serve immediately, or chill for up to 24 hours before serving. The pico de gallo will release juices as it sits, this is normal. Simple strain out the juice, or use a slotted spoon to transfer the pico de gallo to another bowl for serving. The cilantro and lime-flavored juices would be a great addition to a chicken marinade, if you want to reduce food waste!
Got leftover pineapple? Make these super easy Pineapple Puff Pastry Tarts!
How to serve pico de gallo
A lot of recipes specify to let the finished pico de gallo sit for a few hours to let the flavors meld, but I really don't think it's necessary. I think it is fantastic served immediately, before the tomatoes get a chance to get a little mushy and before it releases too much juices.
We always have tortilla chips for dipping and scooping the pico de gallo, but my favorite way to use it is with other recipes. It kind of takes the place of a vegetable side dish because this healthy appetizer is already loaded with vegetables! This pineapple pico de gallo is particularly amazing on:
- Trout tacos
- Grilled chicken or blackened chicken
- Chili lime fish fillets
- Baked potatoes
- Plain rice, or rice and beans
- Ground pork tacos
- These blackened salmon rice bowls
How would you serve it??
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Pineapple Pico de Gallo
Ingredients
- 1 lb tomatoes - such as ~4-6 plum or Roma tomatoes
- 1 small red onion - (purple onion)
- ¾ - 1¼ cups finely diced pineapple - to taste (fresh or canned, see recipe tips below)
- ¼ - ½ cup fresh cilantro leaves - diced (to taste)
- ½ - 1 jalapeño pepper - (or to taste)
- 1.5 - 2 tablespoons fresh lime juice
- ½ - ¾ teaspoon salt - to taste
- ½ teaspoon ground black pepper - to taste
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
Special equipment
- Sharp serrated knife for cutting tomatoes easily
- Colander to strain tomato juices (optional)
- Disposable kitchen gloves for handling jalapeños
- Large nonreactive bowl for mixing the pico de gallo (such as stainless steel, glass, or ceramic)
Instructions
- Dice the tomatoes into small pieces, about the size of a chickpea. Optional, but helpful step: set up a colander over a small bowl and place to diced tomato in the colander to strain the extra juices.
- Prepare the rest of the ingredients: Dice the onion into small pieces, dice the pineapple, dice the cilantro leaves. Remove the seeds and pith from the jalapeño and finely dice the jalapeño (make it smaller than chickpea sized).
- Combine all the ingredients in a large bowl and mix well. Adjust the flavor with additional salt, jalapeños, and/or lime juice, as needed. Serve immediately, or chill for up to 24 hours before serving.
Notes
Nutrition
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.