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Pineapple Pico de Gallo

Yields1 ServingPrep Time20 mins

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.

  1 lb tomatoes such as ~4-6 plum or Roma tomatoes
  1 small red onion (purple onion)
  ¾ - 1¼ cups finely diced pineapple to taste (fresh or canned, see recipe tips below)
  ¼ - ½ cup fresh cilantro leaves diced (to taste)
  ½ - 1 jalapeño pepper (or to taste)
  1.5 - 2 tablespoons fresh lime juice
  ½ - ¾ teaspoon salt to taste
  ½ teaspoon ground black pepper to taste
  ½ teaspoon garlic powder
  ½ teaspoon ground cumin
1

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.

2

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).

3

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

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories36
% Daily Value *
Sodium 149mg7%
Total Carbohydrate 8g3%

Dietary Fiber 1g4%
Total Sugars 5g
Protein 1g
Potassium 190mg5%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.