Pineapple Pico de Gallo
This sweet and spicy pineapple Pico de Gallo is the perfect fresh salsa to make and enjoy with your tacos, nachos and other Mexican favorites!
Servings: 2 servings
Calories: 196kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 196kcal | Carbohydrates: 49g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 1882mg | Potassium: 751mg | Fiber: 7g | Sugar: 34g | Vitamin A: 2206IU | Vitamin C: 181mg | Calcium: 68mg | Iron: 2mg