Pineapple Pico De Gallo

5 from 3 votes
Jump to Recipe

This post may contain affiliate links.

Super easy, tasty, pineapple pico de gallo. Full of crunch, spice and sweet notes from chopped pineapple. Perfect for tacos!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Why Make Pineapple Pico De Gallo

This pico de gallo is so simple to whip up for tacos or for parties. It works as a dip, or topping to anything spicy. It pairs great with fish, shrimp or chicken. This pico de gallo gets better as it sits in the fridge so making it ahead of time is great, hello meal prep friendly salsa! Also try my Mango Pico De Gallo. You will love this spicy, sweet pico on so many meals.

What Is Pico De Gallo

Pico de gallo, also called “salsa fresca,” is a type of salsa commonly used in Mexican inspired cuisine. It is traditionally made from chopped tomatoes, onion, and peppers, with salt, lime juice, and cilantro. Super fresh and easy with bold flavors!

Ingredients Needed

Ingredients in bowls on a counter.

Pineapple. Use fresh cut or canned pineapple depending on the tie of year, I use both when I need to. Fresh cut is always best and offers the best nutrition and flavor.

Jalapeño. Fresh jalapeño adds color, spice and crunch.

Tomatoes. I usually use roma tomatoes for this recipe, but any tomatoes of choice will work.

Cilantro. This adds flavor and colors.

Red Onion. Adds a peppery strong onion flavor and beautiful color to the fresh pico de gallo.

Lime. Lime juice is what brings everything together. Fresh lime is the best to use.

Oil. Neutral olive oil which adds a little flavor and brings the juices together.

Seasoning. Salt and cayenne pepper. The cayenne adds some extra heat and the salt marries the flavors together and brings out the sweetness in the pineapple.

Recipe Variations

Pineapple. You can use mango or peach in place of the pineapple if needed. Use fresh or canned pineapple depending on if pineapple is in season.

Jalapeño. If you are very sensitive to spice, you can use bell pepper in place if needed.

Steps To Make This Recipe

Step One. Finely chop the pineapple, jalapeño, red onion, tomato, cilantro and add to a large bowl. Add in seasoning, lime juice and mix well. Let it sit for at least 10 minutes and serve as is for a dip or over Blackened Salmon Tacos.

Pineapple, tomatoes and cilantro in a bowl up close.

FAQ’s & Tips

Is this pineapple pico de gallo spicy?

No, it’s not overly spicy, I would say it’s medium spice. You can make it less or more spicy with the jalapeño and cayenne pepper.

What can I eat with this?

Eat this pineapple pico de gallo with tacos, chicken, fish, shrimp or just dip tortilla chips right into it and enjoy.

Make Ahead & Storage Tips

This recipe can easily be made ahead of time, in fact I suggest it. As it marinates in the juices, it gets more flavorful. This makes for a great dish to make ahead before guests arrive or for meal prep!

Recipe Pairings

This Pico is great as a dip or you can top my BBQ Chicken Flatbread with it, add it to Mushroom Asada Tacos or Salmon Tacos

Other Side Dishes To Enjoy

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Grey bowl with pineapple, tomatoes, jalapeños and more.
5 from 3 votes

Pineapple Pico De Gallo

Super easy, tasty, pineapple pico de gallo. Full of crunch, spice and sweet notes from chopped pineapple. Perfect for tacos! 
Prep: 15 minutes
Servings: 4

Equipment

  • sharp knife
  • cutting board

Ingredients 

  • cup pineapple, chopped, *see notes
  • cup red onion, chopped, 1 small onion
  • 1 cup roma tomatoes, chopped , about 3 roma tomatoes
  • ¼ cup cilantro
  • 2 Jalapeños
  • ½ tsp cayenne pepper
  • ¼ tsp sea salt, more to taste
  • 1 Tbsp olive oil
  • 3 Tbsp lime juice, about 2 limes

Instructions 

  • Finely chop the pineapple, jalapeño, red onion, tomato, cilantro and add to a large bowl. Add in seasoning, lime juice, oil and mix well. Let it sit for at least 10 minutes and serve as is for a dip or over Blackened Salmon Tacos.

Notes

*use fresh pineapple if available otherwise canned pineapple will work great. 

Nutrition

Serving: 0.25cup | Calories: 79kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 276mg | Potassium: 254mg | Fiber: 2g | Sugar: 8g | Vitamin A: 828IU | Vitamin C: 38mg | Calcium: 20mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 15 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 4
Calories: 79
Keyword: 15 minute, Side Dish
Like this recipe? Leave a comment below!

About Bailey


You may also like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




7 Comments

  1. 5 stars
    This was fabulous. We ate it with tortilla chips and as a salsa

  2. Great recipe! Making it again today with the salmon tacos

  3. 5 stars
    Really great recipe, I made this for a party over this weekend and everyone asked for the recipe.

    1. So glad to hear you loved this recipe. Thanks for the feedback.