This pineapple pico de gallo is incredibly easy to make, comes together in less than 10 minutes, and is perfect to bring to parties. If you’re looking for something that’s easy to make and packed with flavor, this is the perfect recipe.
Why I Love This Pineapple Pico de Gallo Salsa Recipe
- Great balance of sweet and spicy – the sweetness of pineapple contrasted with the spicy jalapeno and crisp onion create the perfect contrast.
- Easy to make – you really only have to chop and combine. There are no complicated steps.
- Light and refreshing – the pineapple provides a light and refreshing take on your traditional pico de gallo.
- Versatile – this pineapple pico de gallo salsa pairs so well with a variety of dishes.
- Healthy benefits – not only is it low calorie and naturally gluten-free but this pico de gallo recipe is also packed full of nutrients and makes a healthy snack.
Pineapple Pico Ingredients
- Pineapple – I like to grab golden pineapple when available
- Jalapeno – you’ll want to remove the seeds and ribs for less spice
- Red Onion – red onion gives the best flavor
- Fresh Cilantro – key to pico de gallo
- Fresh Lime Juice – fresh squeezed will always give the best results
How to Make Pineapple Pico de Gallo
Detailed instructions and measurements to make pineapple pico de gallo are listed in the recipe card at the bottom of this page.
- Start by chopping the pineapple, jalapeno, red onion, and cilantro into bite-size pieces. I like to use a vegetable chopper for this to make it easy work.
- Add them all to a medium bowl.
- Slice the lime and squeeze all of the juice over the mixture.
- Mix it all to combine and serve!
How to Serve Fresh Pineapple Pico de Gallo
- on pizza
- over chicken or seafood
- in fish tacos or chicken tacos
- with a bowl of chips
- as a side dish
- in a burrito bowl
- in lettuce wraps
Pico de Gallo with Pineapple Tips, Tricks, and FAQs
- Be sure to use a ripe pineapple. It helps with both texture and taste. Fresh ingredients are key to an excellent pineapple fruit salsa.
- Make sure your ingredients are finely chopped so that you can have a little of everything in each bite.
- When choosing a jalapeno, keep in mind that those with stretch marks are generally hotter and have more spice.
- If you want to keep the heat down, be sure to remove the ribs and seeds of your jalapeno before chopping. It will lower the spiciness of your jalapenos.
- As soon as your pineapple is ripe (whether you cut it or not), place it in the refrigerator. This will ensure that it doesn’t go bad before you use it.
Yes, if you don’t like cilantro feel free to omit it entirely.
Pico de gallo is a chunkier “fresh” style salsa.
Pineapple is high in fiber, full of vitamins (vitamin C, manganese, vitamin B6, folate, potassium, magnesium, and more), and contains antioxidants.
Pineapple also contains bromelain which is a group of digestive enzymes. These can help break down protein and make digestion easier.
When you translate pico de gallo from Spanish to English, it is “beak of rooster” or “rooster’s bill”.
There are two theories as to why it was named this. One state that it was originally named this because of the way people ate pico de gallo. They would take it and pinch it between their pointer and thumb like a rooster’s beak.
The other theory is that since serrano peppers are often used in pico de gallo and they look like the shape of a rooster’s beak.
Pico de gallo is made from delicious, nutrient-dense foods so it’s an excellent part of a healthy diet. By keeping the recipe simple, you’re adding great fruits and vegetables.
Yes, pico de gallo is actually Mexican. Its origin comes from Mexico.
In Mexico, the pico de gallo we are familiar with is often referred to as salsa Mexicana or salsa bandera.
Pineapple Pico Substitutions and Alterations
- Cilantro – if you aren’t a fan of cilantro, you can omit it entirely.
- If you find the jalapeno to be too spicy, be sure to remove the ribs and seeds. When shopping for jalapenos, look for those without “stretch marks”. The stretch marks indicate that it will be spicier.
- You can season with salt as well if you like. Some people like the contrast of salt to the sweet pineapple.
- I would stick with red onion because a sweet onion works best. I would not replace it with yellow onion or white onions.
- I would not use canned pineapple. You really want fresh pineapple cubes for the best results.
How to Pick a Pineapple
- Golden pineapples have the sweetest flavor, so if you can find that variety I would choose that type
- Look for a pineapple with healthy, green leaves
- Avoid any pineapple that is completely brown. It’s past it’s peak of ripeness.
- When you squeeze the pineapple, it should be firm but have a slight give. It shouldn’t have any mushy spots.
- If you smell the base of the pineapple, it should smell slightly sweet.
You want to look for a pineapple that is yellow in color on the outside. Avoid those that have begun to turn orange because they have passed the peak of ripeness.
The best way to choose a ripe pineapple is to look at its overall color, texture, and shape.
The leaves should be green and healthy. When you squeeze it, it should be firm, but have just a slight give. It should not be mushy.
You can also smell the base of the pineapple. It should smell sweet.
Golden pineapples are the sweetest variety. I can often find them at Costco and my local HEB. They’re slightly smaller but have excellent flavor.
They technically can not ripen further once picked. Although a pineapple will become sweeter and slightly juicier in about 1 to 2 days when left at room temperature.
No, a pineapple will not ripen after it is cut. A pineapple actually will not ripen any further once it’s picked.
There are a few signs you can look for that a pineapple has gone bad. The skin will begin to look orange, grey, or brown. Other signs include the leaves crinkled (no longer green), and the texture of the base of the pineapple being mushy and no longer firm.
How to Store this Pineapple Pico de Gallo Recipe
I store mine in the refrigerator in an airtight container. My favorite airtight container is the Rubbermaid Brilliance container.
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Pineapple Pico de Gallo Recipe
Instructions
- Chop the pineapple, jalapeno, red onion, and cilantro in bite size pieces. Add them to a mixing bowl.
- Slice the lime and squeeze all of the juice over the mixture. Mix it all to combine and serve!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
oh, my goodness! Why have I never had this before. Amazing recipe! Thank you so much.
This is such a great alternative to the tomato-based pico, especially since I am a big fan of pineapple. Also thanks for including the tips on buying pineapple, those are very helpful.
love the pineapple addition to this pico de Gallo!
This pineapple pico de gallo was so fresh and tasty I’m making another batch for Cinco de Mayo. This one was my ‘test batch’ and it was gone in a hurry.
This is a MUST try. It didn’t last long in my house- the entire family loved it! I served it initially with chips and made a batch the next day to serve over grilled chicken. Delicious!
This is such a bright, flavorful and colorful dish. Perfect for fish tacos!
Thanks! Fish tacos is one of my favorites ways to use it.