Pineapple Pico De Gallo

Pineapple pico de gallo is a tropical twist on a classic recipe that brings a refreshing burst of flavor to any dish. By combining the sweetness of pineapple with the savory elements of traditional pico de gallo, this unique blend strikes a perfect balance. Pair this with your favorite Mexican dishes or enjoy as a crowd-pleasing dip! 

For more Mexican inspired recipes, try this Easy Guacamole, Taco Spaghetti and Birria Quesadillas!

Your next taco night night just got a fun twist with this fresh pineapple pico de gallo recipe! It’s a combination of sweet pineapple, fresh tomatoes, zesty lime juice, and serrano peppers for a nice balance of heat and tropical flavors!

The vibrant colors and simple ingredients make this fresh salsa recipe the perfect topping for steak tacos, fish tacos, poke nachos, or a great side dish with your favorite tortilla chips. 

Why You’ll Love this Recipe

• You only need a handful of ingredients! My favorite part is that you don’t need any fancy ingredients – just fresh vegetables, a little cilantro, and ripe pineapple!
• Homemade pico de gallo is the BEST! When you make anything from home, you can control the ingredients to your liking! 
• Healthy snack and great addition to any spread! This fruity salsa takes classic salsa and adds tropical fruits, making it an ideal snack and an amazing dish for any occasion, especially cookouts or a cinco de mayo party!

What is pico de gallo?

Pico de gallo, also known as salsa fresca, is a type of salsa that originated in Mexico. It consists of fresh chopped tomatoes, onions, jalapeno or serrano peppers, cilantro, fresh lime juice, and salt. 

Occasionally, other ingredients such as garlic, cucumbers, or avocados may be added, depending on personal preference and regional variations.

The name “pico de gallo” translates to “rooster’s beak” in English, and it is also sometimes referred to as salsa fresca.

The ingredients are finely diced and mixed together to create a flavorful and refreshing condiment. Pico de gallo is known for its vibrant colors and crunchy texture. It is often used as a topping or garnish for various dishes, such as tacos, burritos, nachos, grilled meats, or as a dip with tortilla chips.

Ingredients 

(full list of ingredients and exact measurements are in the recipe card)

• Fresh Pineapple 
• Roma Tomatoes
• White Onion
• Fresh Garlic 
• Serrano peppers – you can also use fresh jalapeno peppers, habanero peppers, or if you’re not a fan of spicy flavors, you can opt for bell pepper instead.
• Fresh Cilantro 
• Lime Zest and Lime Juice – for that super fresh flavor!
• Seasonings: chili powder, sugar, and kosher salt

How to dice a Pineapple 

Cutting a pineapple can be a bit tricky, but with the right technique, it becomes much easier. Here’s a step-by-step guide on how to cut a pineapple:

1. Remove the top and bottom: Lay the pineapple horizontally on the cutting board. Hold the top firmly and slice about half an inch from the crown (the leafy top). Repeat the same process for the bottom, removing about half an inch as well.

2. Stand the pineapple upright: Position the pineapple on one of its flat ends, ensuring it’s stable on the cutting board.

3. Peel the skin: Starting from the top to the bottom, use the knife to cut downward, following the contour of the pineapple, removing the skin. Cut deeply enough to remove the prickly “eyes” on the surface. Repeat this process until the entire pineapple is peeled.

4. Slice the pineapple: slice the pineapple lengthwise into quarters, then remove the tough core from each quarter. Finally, cut the quarters into bite-sized chunks.

Tips

When it comes to making pico de gallo, here’s a handy tip to ensure a flavorful and well-balanced result:

• Choose ripe and fresh ingredients: Opt for juicy, ripe tomatoes with vibrant red color. They will provide the perfect base and the best flavor for your pico de gallo. Look for onions that are firm and have a strong aroma. Additionally, select fresh serrano peppers that are firm, glossy, and free from wrinkles.
• Use a sharp knife! There’s nothing more dangerous in a kitchen than a dull knife! Be sure to use a sharp knife when dicing the ingredients.
• Allow time for flavors to meld: After mixing all the ingredients together, let your pico de gallo sit for at least 15 to 20 minutes to allow the flavors to meld together. This resting time allows the ingredients to infuse and create a more cohesive taste.
• Serve and enjoy: Pico de gallo is best enjoyed fresh. Serve it as a topping for tacos, burritos, grilled meats, or even as a dip with tortilla chips. 
• Finely chop your veggies! By finely chopping the tomatoes, onions, and peppers. 
• Adjust the spice level by removing the seeds and membranes from the serrano peppers or jalapenos for a milder taste or leaving them in for more heat.

How to make Pineapple Pico de Gallo

• Add pineapple, tomatoes, onion, garlic, cilantro, and lime zest to a large bowl. 
• Add lime juice, chili powder, sugar, and kosher salt and toss together. Cover with plastic wrap or add to an airtight container and refrigerate for 20 minutes.

• Serve with your favorite tortilla chips or add on top of your favorite dishes (tacos, burgers, burritos, etc.)

What to eat with Pico de Gallo

If I could eat this pineapple pico on everything, I probably would. It goes so well with just about anything summery and savory! Add this spicy salsa on top of shrimp tacos, chicken tacos or add a tropical twist to a blackened mahi mahi. It’s also super delish on top of these chicken enchiladas and pairs exceptionally well with shredded beef tacos too! 

Fresh fruit salsas are also great served as a simple side with tortilla chips or served on top of scrambled eggs, smoked chicken, and elotes fries! For more heat, add some mango habanero salsa on top!

How to store, making ahead, and freezing

Storing: place in an airtight container and store in the refrigerator for 2-3 days.

Making Ahead: pico de gallo is best served the same day, however, can be eaten up to 2-3 days after its been prepared.

Freezing: you can however the texture will be different and the ingredients may become a bit soggy. It will still taste great but I do not recommend freezing pico.

Recipe FAQs