This pineapple pico de gallo is a unique and fun spin on your favorite Mexican salsa.
It has all the tangy, sweet and spicy flavors you’re looking for, but taken to the next level.
This one bowl wonder is a great gluten-free, dairy-free and vegan recipe that you can enjoy with your tortilla chips, tacos and other favorite Mexican dishes.
I love hosting house parties and having people over, and quite naturally, meal prepping runs in my blood.
You’ll always find me experimenting and trying out quick, easy and low prep appetizers, snacks and sides, and quite naturally, I just had to give this sweet and spicy pineapple pico de gallo recipe a try too.
- What's So Great About the Recipe?
- Ingredients For the Pineapple Pico de Gallo
- How to Make Pineapple Pico de Gallo
- Substitutions & Variations
- 💭Top Tip
- How to Store the Leftover Pineapple Salsa
- Tips & Tricks to Nail the Recipe
- How to Serve Pineapple Pico de Gallo
- Related Recipes
- Pineapple Pico de Gallo
- Food Safety
What's So Great About the Recipe?
The tomatoes and pineapple bring in some incredibly fruity and tangy flavors, which is well balanced with the salty, spicy and pungent flavors from the other ingredients.
Ingredients For the Pineapple Pico de Gallo
You’ll need just a few ingredients to make this pineapple pico de gallo.
Tomatoes: Choose fresh, juicy and plump tomatoes. You can use Roma tomatoes or even some cherry tomatoes if you have them at hand.
Pineapple: Fresh pineapple is the star ingredient in this pineapple pico de gallo salsa recipe.
Red bell pepper: I also added in a red bell pepper to bring a nice pop of color to the salsa.
Red onion: A chopped red onion adds a nice crunchy texture to this fruity salsa.
Jalapeños: Spicy jalapeno peppers add that much needed kick of heat to balance out the flavor from the sweet pineapple. I would highly recommend using fresh jalapenos as opposed to the pickled variety.
Lime juice: A squeeze of fresh lime juice is another absolute must in every fresh salsa recipe.
Cilantro: Some chopped fresh cilantro can lend the pineapple salsa a nice pop of color.
Seasonings: I used the classics- salt, pepper and a bit of sugar to season the salsa. You can also use a homemade Tajin spice mix.
See recipe card for quantities.
How to Make Pineapple Pico de Gallo
Ready to make this easy Mexican recipe? Here’s the step by step rundown of what you should do to make this recipe.
Cut the pineapple and red bell pepper into small chunks. Remember to use ripe pineapple to make this salsa fresca.
Combine the fresh diced pineapple with the other ingredients in a mixing bowl, ensuring everything is finely diced, ideally the same size.
Mix everything together.
Let the fresh pineapple pico de gallo sit in the refrigerator for 10-15 minutes and allow the flavors to develop before you serve it.
Substitutions & Variations
- Red onion has a much more pungent flavor which works well along with the other ingredients in the recipe. If you don’t prefer using it, you can use a white onion instead.
- If you don’t have jalapenos or are just looking to bring in a bit of a flavor variation, you can use serrano peppers or habanero peppers and turn it into a nice habanero salsa.
- To tone down the spice level, bell peppers can also be a great choice.
You could also use up some of your leftover pineapple from the recipe, and make a nice jalapeno pineapple salsa. This pineapple recipe works wonderfully when you’re hosting and serving an assortment of salsas and dips.
How to Store the Leftover Pineapple Salsa
This recipe comes together in just under 10 minutes, which is why I would highly recommend making it fresh.
If you really want to prep the pico de gallo with pineapple ahead of time, skip adding the salt, pepper, sugar and lime juice, and mix them in towards the end.
You can store the fruit salsa in an airtight container in the refrigerator.
I’m a big fan of the Rubbermaid Brilliance containers. They’re leak proof, see-through and while they can be a teeny bit of an investment, they’re perfect for storing leftovers and meal prepping.
That said, it is best to store your salsa and pico de gallo for no more than 3 days. And if you’re wondering if you can freeze pico de gallo, I’ve put down a detailed post about it too!
Tips & Tricks to Nail the Recipe
While making pico de gallo is super easy and simple, here are some expert tips to help you nail the recipe.
- I like to manually chop all the ingredients that the recipe calls for using a sharp, serrated knife. If you like your salsa to be slightly less chunky, you can blitz everything together in a food processor.
- Remember to wear gloves while handling the spicy peppers that you’re using. You can also choose to core and remove the center of the peppers if you want to dial down the heat.
- If you want the salsa to have some juiciness, you can choose to leave the center of the tomatoes in, or else just remove them before you begin the chopping.
How to Serve Pineapple Pico de Gallo
You can enjoy your homemade pico de gallo in a ton of different ways. Here are some ideas to get you inspired.
With a Snack
This pineapple pico de gallo is a healthy snack that you can team up with your tortilla chips and nachos and serve at your next Cinco de Mayo party.
Like a Traditional Salsa
This Mexican pico de gallo has the perfect sweet pineapple and spicy jalapeno flavors, which makes it a great choice to be served as a salsa to go with any of your party foods or to serve as an appetizer.
With Mexican Food
This pico de gallo is the perfect accompaniment to practically any Mexican recipe you’re trying out.
You can team up this chunky salsa with your fish tacos, or on top of chicken that’s been grilled or baked.
This salsa is usually made using a whole pineapple, but you can also choose to use a pre-cut pineapple to cut down the prep time. You’ll need about 1 ½ cups of diced pineapple for this recipe.
While it is best to use fresh ingredients when it comes to making fresh fruit salsas, you can make do with canned pineapple too. Just make sure you drain the liquid and use only the chunks for that perfect pineapple flavor.
Looking for other recipes like this? Try these:
Pineapple Pico de Gallo
- 1 cup Roma tomatoes diced
- 3 cups pineapple diced
- 1 cup red onion diced
- ½ red bell pepper chopped
- 1 jalapeno chopped
- 2 teaspoon lime juice
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon sugar
- 1 tablespoon cilantro
- Cut the pineapple and red bell pepper into small chunks. Remember to use ripe pineapple to make this salsa fresca.
- Combine the fresh diced pineapple with the other ingredients in a mixing bowl, ensuring everything is finely diced, ideally the same size.
- Let the fresh pineapple pico de gallo sit in the refrigerator for 10-15 minutes and allow the flavors to develop before you serve it.
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove