Pineapple Pico De Gallo

Sweet, savory and packed with flavor, this fresh pineapple pico de gallo is such a fun and delicious salsa. Super easy and quick to make, it's a great side to add to your next summer barbecue!

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Why You'll love this recipe

• This pineapple salsa is super delicious, sweet, savory and pairs really well with meats like pork, these chicken nachos, fish or shrimp tacos.
• It's so simple and easy to make. Using a handful of fresh ingredients, it only requires a little chopping. It's also such a great salsa to bring to a potluck or a party as it's make-ahead friendly, very colorful, and appealing like my mango corn salsa and my favorite restaurant style salsa.

Key Ingredients and variations

• Pineapple: ideally a fresh ripe one is best, but canned pineapple would work too, just try to get no added sugar and drain it well by placing the pieces on paper towels.
• Roma tomatoes: it's always my preferred kind of tomatoes when I make pico de gallo because they're flavorful but not too watery. But other kind of tomatoes work fine too. Remove the guts and seeds if they're too watery.
• Red onion: finely chopped. Red onion is very good raw, could be replaced with white onion if you prefer.
• Jalapeño: because this salsa is sweet, a little heat will help balance all the flavors. Adjust how spicy you want it but keeping the seeds and membranes or removing them for a milder salsa.
• Cilantro: a must in salsa recipes as long as you like it.
• Lime: the acidity is pretty important in this pineapple salsa to balance the sweetness. Fresh lime is preferred over bottled as it tastes better. Adjust to taste.
• Salt and pepper to taste.

How to make Pineapple Pico De Gallo

Tips

• This salsa is really good cold, let it sit in the fridge to cool before serving, or put the ingredients in the fridge for a couple of hours before making the salsa so they're already cold.
• Try to dice all the ingredients uniformly. It doesn't have to be perfect, just close. You can use a veggie chopper too
• Adjust the lime, salt, pepper and spice level to your taste. You can add a spicy pepper like a serrano.
• If the salsa feels a little watery, drain some of the excess liquid with a spoon.
• Leftovers can be stored refrigerated in an airtight containers for up to 3 days.
  

frequently asked questions