This fresh pineapple pico de gallo recipe features juicy pineapple and tangy tomatoes for a tropical take on a traditional pico de gallo. This spicy pineapple salsa has the perfect balance of flavors, and vibrant colors, and uses simple ingredients. Great for dipping or topping shrimp tacos.
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This recipe is popular for Cinco de Mayo but I love to serve it all summer long. From pool parties to putting a tropical twist on your taco Tuesdays, this recipe should be on repeat. It is great on BBQ chicken nachos and shrimp tacos.
Much like my pickle salsa recipe, this one is just a fun take on traditional salsa.
📖Why My Recipe Works
- Versatile- Serve it alongside your favorite Mexican dishes, or use it to top grilled meats or seafood.
- Make it Mild or Spicy- You control the spice level. This recipe can even be made without jalapenos.
- Fresh Flavor- This recipe relies on 100% fresh produce for a fruit salsa recipe that is an unexpected twist on tradtional pico de gallo.
🧾Ingredient Notes
- Pineapple- This recipe uses a little more than half of a pineapple. Use fresh ripe pineapple not frozen or canned.
- Roma Tomatoes- I prefer to use Roma tomatoes in salsa because they have dense, meaty flesh and relatively low moisture content, which makes them easier to chop and reduces the amount of liquid in the salsa. Not a fan of tomatoes? Try a red bell pepper instead.
- Red Onion- You can use a white onion in a pinch but I think the purple skin gives a better look.
- Jalapeno Pepper- Fresh jalapenos add light heat to the dish. For a spicy salsa leave the veins and seeds in. Or add a second jalapeno or increase the heat, which may be necessary depending on the spiciness of your jalapenos. You can also substitute serrano or habanero peppers for more heat.
- Fresh Cilantro- Always use fresh herbs in this type of salsa. If you aren't a cilantro fan, substitute fresh parsley.
🍲How to Make Pineapple Pico de Gallo
This is a chunky salsa so be sure to dice the tomatoes and pineapple. The onion should be slightly smaller and the pepper minced.
Then, add them to a large bowl along with some freshly chopped cilantro and lime juice.
Stir everything together until well combined, and season with kosher salt to taste. If you like things on the spicy side, feel free to add more jalapeno.
Grilled Pineapple Salsa Variation
For a unique take on this recipe grill the pineapple until soft. Place all the ingredients in a food processor and pulse until combined. The salsa should be slightly chunky still.
👩🏻🍳 Expert Tip
Use pre-cut pineapple to save time. I find the grocery store does a better job with less waste.
⏲️Can You Make Ahead?
To make the pico de gallo ahead of time, you can prepare the ingredients as directed and mix them together in a bowl. Cover the bowl with plastic wrap or transfer the pico de gallo to an airtight container and store it in the refrigerator until ready to serve.
Be sure to give it a good stir before serving to redistribute the flavors
More Pico and Salsa Recipes
📖 Recipe Card
Pineapple Pico de Gallo
Ingredients
- 1 ½ cup pineapple diced
- 1 cup Roma tomatoes diced
- ⅓ cup red onion
- 1-2 jalapenos minced
- 2 Tablespoons fresh lime juice about 1 large lime
- ¼ cup cilantro chopped
- kosher salt to taste
Instructions
- Cut the tomatoes, pineapple, onion, and jalapenos into small, evenly sized chunks. Place them in a large bowl. Be sure to add all the tomato juice.1 ½ cup pineapple, 1 cup Roma tomatoes, ⅓ cup red onion, 1-2 jalapenos, 2 Tablespoons fresh lime juice
- Finely chop the cilantro and add it to the bowl. Stir the ingredients together until they are well combined. Season to taste with salt. Add more jalapeno if not spicy enough.¼ cup cilantro chopped, kosher salt to taste
Notes
- Serve the mixture immediately, or store it in an airtight container in the refrigerator until you're ready to eat. For the best taste and freshness, consume within three days.
- Do not freeze.
- For a spicier pico de gallo, substitute either serrano peppers or a single habanero pepper.
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