Pineapple Pico de Gallo
A tropical twist on pico de gallo! This Pineapple Pico de Gallo has a hint of sweetness from the juicy pineapple. It can be made with fresh or canned pineapple (read the notes below for tips!), and is amazing as a dip for tortilla chips, on top of tacos, over rice or rice bowls, or over grilled chicken or fish.
Dice the tomatoes into small pieces, about the size of a chickpea. Optional, but helpful step: set up a colander over a small bowl and place to diced tomato in the colander to strain the extra juices.
Prepare the rest of the ingredients: Dice the onion into small pieces, dice the pineapple, dice the cilantro leaves. Remove the seeds and pith from the jalapeño and finely dice the jalapeño (make it smaller than chickpea sized).
Combine all the ingredients in a large bowl and mix well. Adjust the flavor with additional salt, jalapeños, and/or lime juice, as needed. Serve immediately, or chill for up to 24 hours before serving
Ingredient notes and recipe tips:
→ Pineapple: If using canned pineapple, make sure to get some that is packed in water or pineapple juices, NOT in syrup. Canned pineapple is typically pretty sweet so start with ¾ cup diced pineapple and then add more as needed. If using fresh pineapple, take the time to dice it finely. I typically use a full rounded cup when using fresh pineapple because it is not as sweet.
→ Jalapeños: Start with half of a jalapeño pepper just in case yours is a spicy one, then add more if needed. Please use disposable gloves when handling jalapeños!
→ Cilantro: If you're not into cilantro, cut the amount down to just a couple of tablespoons. You can add finely diced parsley or scallions in its place.
→ Lime juice: Use fresh lime juice here for the best flavor! I usually end up using a full 2 tablespoons of lime juice, but start with 1.5 tablespoons just in case your lime is super tart.
→ Storing pico de gallo: Pico de gallo will keep well in the fridge for up to 2 days, though the tomatoes do get a little mushier as they sit in the juices. If serving pico de gallo after keeping it in the fridge, use a slotted spoon to transfer the pico de gallo to another bowl, or strain the whole thing through a colander.
Serve with tortilla chips, on tacos, over grilled or blackened fish or chicken, over rice or burrito bowls.
Ingredients
Directions
Dice the tomatoes into small pieces, about the size of a chickpea. Optional, but helpful step: set up a colander over a small bowl and place to diced tomato in the colander to strain the extra juices.
Prepare the rest of the ingredients: Dice the onion into small pieces, dice the pineapple, dice the cilantro leaves. Remove the seeds and pith from the jalapeño and finely dice the jalapeño (make it smaller than chickpea sized).
Combine all the ingredients in a large bowl and mix well. Adjust the flavor with additional salt, jalapeños, and/or lime juice, as needed. Serve immediately, or chill for up to 24 hours before serving