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.
This Pico de Gallo recipe is my favorite to make when my garden starts producing. It's so yummy! I prep it a few hours before we go on the boat because it is an awesome summer snack.
Serve it up at the pool, lake or the beach. You simply can't go wrong with fresh pico de gallo on a hot day. Be sure to give my mango pico de gallo recipe a try too!
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Why You'll Love This Recipe:
- Healthy and Fresh. It is so healthy to eat and uses garden fresh and seasonal ingredients.
- Quick. The recipe takes less than 15 minutes to prep.
- No Cooking Required. Just chopping and juicing for this easy pico de gallo recipe.
- Versatile. Serve it as an appetizer with tortilla chips or top tacos, chicken or fish. Try it over this Blackened Mahi Mahi.
For more easy appetizer recipes, check out these Panko Cauliflower Bites, Redneck Caviar and Fried Pickle Dip.
The Ingredients:
Pineapple- Sweet and acidic fruit with a bit of tart and lots of flavor! It pairs wonderfully with pico de gallos and salsas.
Tomatoes- Usually the star of the pico de gallo, but it has a supporting role in this recipe. I recommend Roma tomatoes or any firm tomato, and I like to remove all the seeds from the tomatoes, then chop very fine.
Bell Pepper-For a burst of sweetness and crunch. I prefer red bell peppers in this recipe for their color and sweetness versus green bell peppers.
Peppadew Juanita Piquante Peppers- A sweet and spicy pickled pepper. You can find these in the jar near the olives in the grocery store. I use them on pizzas and usually in Italian cooking, but they are fabulous in this pico de Gallo too!
Cilantro- One of my favorite herbs. A classic, fresh Mexican ingredient.
Lime Juice- Adds a citrus flavor and acidity to help keep ingredients fresh. It also acts as a marinade and flavors the ingredients in the pico de Gallo.
Red Onion- The best onion for pico de gallo and salsa for it's bite and hint of spice.
Jalapeños- For the crunch and a bit of heat.
Salt, Cumin and Chili Powder- Spices to add in Mexican flavor and pair really well with the pineapple.
See the recipe card below for the full list of ingredients and quantities.
Substitutions and Variations:
Other tomatoes can be substituted for the Romas. I just recommend a firm texture and to remove the seeds before chopping. If you use a large round tomato, you'll only need one.
The red onion can be substituted with white onion if you prefer the flavor. White onion is a traditionally used ingredient in Mexican cooking.
Want more fruit? Add in one fresh mango or peach and dice in similar size as the pineapple.
For more heat, add in some hot sauce or double up the jalapeño.
Do not use imitation lime juice. It should be fresh squeezed for the most authentic flavors.
If you're looking for similar flavors with a thinner texture, try this Mango Habanero Salsa.
How to Make Pineapple Pico De Gallo:
Step 1: Prepare the Pineapple by slicing off the crown and base (top and bottom) of the pineapple.
Step 2: Stand the pineapple upright, it should be able to sit sturdy because of the flat base. Run a chef's knife carefully from top to bottom, around the outside, to remove the skin. Curve the knife down the pineapple and try to remove just the skin, not the pineapple itself.
Step 3: 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.
Step 4: Into a large bowl, add in the pineapple, cilantro, bell pepper, piquante peppers, tomato, jalapeño, and red onion. Stir to combine.
Step 5: Toss in lime juice, salt, cumin, and chili powder and stir well to combine. Refrigerate for 30 minutes before serving.
Step 6: Serve and enjoy! I like my pico with a scoop tortilla chip so I can pile the pico de gallo onto the chip.
Expert Tips:
- 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.
Love Pineapple Recipes? Try these Chicken Pineapple Teriyaki Meatballs, Spicy Pineapple Margarita and Mango Pineapple Smoothie.
Recipe FAQs:
If refrigerated properly in a sealed container it will stay fresh for up to 3 days. I prefer using glass food storage containers for maximum freshness.
It can be if the jalapeños are really hot. You can use less of them if you don't like heat, and also be sure to remove all the seeds and membranes of the peppers.
In my opinion, it's got to be red onion for salsa and pico de gallo. It just packs the bite and crunch you need in Mexican recipes. White onions are also used frequently in Mexican cooking.
I choose tomatoes that are ripe, firm, and never mushy or mealy. Roma are excellent for their texture.
More Summer Recipes You'll Love:
If you tried this Pineapple Pico de Gallo Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
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Pineapple Pico De Gallo Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
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
- 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
- ¼ cup peppadew juanita piquante peppers, chopped fine
- ½ cups cilantro, minced
- 2 tablespoons red onion, diced fine
- 1 jalapeños, seed removed and minced
- juice from 2 limes
- 1 teaspoon salt
- ½ teaspoon chili powder
- ½ 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
lisa
So fresh! I made it with all my garden veggies!