Description
This Pineapple Pico De Gallo is so delicious and easy to make. Fresh Garden ingredients come together to create the perfect appetizer, taco topping, or serve it over fish or chicken! Plus, it only takes 15 minutes to prep.
Ingredients
Scale
- 2 cups fresh pineapple, diced fine
- 2 Roma tomatoes, seeds & stems removed and diced fine
- 1 red bell pepper, seeds and stem removed and diced fine
- 1/4 cup peppadew juanita piquante peppers, chopped fine
- 1/2 cups cilantro, minced
- 2 tablespoons red onion, diced fine
- 1 jalapeños, seed removed and minced
- juice from 2 limes
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
Instructions
- Prepare the Pineapple by slicing off the crown and base (top and bottom) of the pineapple.
- Stand the pineapple upright, it should be able to sit sturdy because of the cut base. Run a chef's knife carefully from top to bottom to remove the skin. Curve the knife down the pineapple and try to remove just the skin, not the pineapple itself.
- Slice down each side of the pineapple as close to the core as possible, making four cuts. Discard the core. Then, dice the pineapple into small pieces.
- Into a large bowl, add in the pineapple, cilantro, bell pepper, piquante peppers, tomato, jalapeño, and red onion. Stir to combine.
- Add in lime juice, salt, cumin, and chili powder and stir well to combine. Refrigerate for 30 minutes before serving.
- Serve and enjoy!
Notes
- I highly recommend fresh pineapple for this recipe versus canned.
- If you're sensitive to spicy, make sure to remove the seeds and membranes (whitish skin), inside the jalapeño.
- Chop everything nice and fine to make it bite sized.
- Prep Time: 15 minutes
- Refrigeration Time: 30 minutes
- Category: Appetizer
- Method: no cook
- Cuisine: Mexican