This bright, fresh Pineapple Pico de Gallo combines ripe tomatoes, spicy jalapeño, sweet pineapple, earthy cilantro, and tart lime juice for a lively, tropical salsa recipe that will bring any dish to life!
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Why You'll Love This Pineapple Pico de Gallo Recipe
First, this sweet and spicy pineapple pico is packed with fresh ingredients and bursting with flavor. Ripe pineapple that's sweet and just a bit tart, juicy fresh tomatoes, zesty fresh lime juice, bold onion, and earthy cilantro combine to create the perfect pineapple salsa.
Plus, it's so easy. There's no cooking needed to create this wildly flavorful dip or condiment. Just chop your ingredients, dress them with lime juice, season with salt, and it's ready to serve!
It's also super versatile! This recipe works on your favorite Mexican dishes, mixed into salads, or as a condiment for pork, chicken, fish, or steak. It's delicious with scrambled eggs, served as a snack with tortilla chips, or on a simple meal of beans and rice.
With just a handful of ingredients and a few minutes of prep, you'll have a new favorite fresh salsa recipe!
What You'll Need
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- Roma Tomatoes You can also use other varieties of tomato - whatever looks best and is available to you. The key is to find a good balance between your ingredients.
- Pineapple You can use fresh pineapple or canned pineapple here. Be sure to drain the pineapple if it is canned.
- White Onion You could also try a red onion or a sweet onion. White onion is the most traditional here.
- Fresh Cilantro I would not substitute this for another fresh herb or a dried herb.
- Fresh Garlic A clove or two of minced garlic is a nice addition to this recipe. Again, I would not substitute with garlic powder here. If you don't have fresh garlic available, feel free to omit.
- Fresh Limes You can also use an equivalent amount of bottled lime juice.
- Kosher Salt This is my favorite kosher salt to cook with. Kosher salt is an excellent option for cooking because it is less concentrated, making it easier to salt to taste without oversalting.
How to Make Pineapple Pico de Gallo
Step One Finely dice the pineapple.
Step Two Finely dice the tomatoes.
Step Three Finely dice the onion.
Step Four Chop the cilantro.
Step Five Devein the jalapeño by cutting it in half and using a spoon to scoop out the membrane and seeds. To adjust the spice level, you can leave more or less of the membrane intact. The more you leave, the spicier the salsa will be.
Step Six Add all of the chopped ingredients to a large mixing bowl. Mince the garlic, if using, and it as well.
Step Seven Dress with lime juice and season with plenty of kosher salt. Taste for seasoning.
Step Eight You can serve right away, but salsa is best after sitting in the fridge for a few hours to let the flavors combine.
Variations
Traditional Pico de Gallo Remove the pineapple for a traditional pico de gallo.
Different Tropical Fruit Try making a salsa made with fresh mango in place of pineapple for another variety of sweet, fresh fruit salsa.
Spicy Pineapple Pico de Gallo In place of jalapeño, use a serrano pepper (or a habanero pepper if you really want to blow your hair back).
FAQ
The most common version of pico de gallo you will encounter in the US is a fresh salsa made with tomatoes, onion, lime juice, cilantro, and a hot pepper like jalapeños or serranos.
Pico de gallo is a type of salsa. "Salsa" literally translates to "sauce" and can mean a wide variety of different condiments.
The three primary sauces are: pico de gallo, salsa roja (red salsa with cooked, blended ingredients), and salsa verde (green sauce using tomatillos in place of tomatoes). Check out this article on the 7 most popular types of salsa for more information!
It can be. There is typically either jalapeño or serrano in pico de gallo, which can be quite hot. You can minimize the spice by deveining the peppers or using a smaller amount than the recipe calls for.
Yes. Be sure to store it in the fridge in an airtight container with a lid, or seal the bowl with a fresh piece of plastic wrap each time you take some salsa out of the container.
While the markers for a healthy dish can be different depending on your diet, pico de gallo has fresh produce, no preservatives, no added sugar or fat, and very few calories.
It contains vitamins C, A, E, K, potassium, phosphorus, calcium, iron, zinc, and magnesium. For more information, you can read this article about the health benefits of salsa. And be sure to check the recipe card for full nutritional information!
Expert Tips
- For spicier pico de gallo, skip deveining your jalapeño, or add two. You could also try using serrano peppers in place of jalapeños.
- Taste your salsa as you go. You may need more salt than you think, but you will want to add it incrementally to avoid oversalting. Add just a bit, taste, then add more if needed, keeping in mind that flavors will intensify as it sits in the fridge.
- If anything seems off balance, try adding more of the other ingredients to balance it. If it's too sweet, add salt or jalapeño. If it's too salty, add more tomato, pineapple, and lime.
How to Store Homemade Pico de Gallo
Fridge This salsa is best stored in the fridge in an airtight container for up to 4 days.
Freezer I do not recommend freezing as the texture will be pretty unusual when you defrost it.
How to Serve Pico de Gallo with Pineapple
This salsa is perfect for a dip with chips or as a topping for lots a variety of dishes. Here are some ideas:
Steak Grill up some carne asada, make a carne asada quesdilla and spoon some of this salsa over top.
Mexican Dishes Add a scoop to your favorite Mexican dishes - tacos like these spicy potato soft tacos or blackened fish tacos, or slow cooker chicken enchiladas. You can also spice up your favorite taco salad with a scoop of pico.
Breakfast Try potatoes with bacon or sausage, and scrambled eggs with a spoonful of this salsa. Or add some to this delicious carne asada breakfast burrito!
Tortilla Chips Add some of this salsa to a bowl and serve with your favorite tortilla chips, or use it to top your nachos.
Fish or Chicken Serve as a condiment for grilled chicken or fish. Or serve on top of this delicious blackened ahi tuna.
Beans and Rice Add a tropical twist to beans and rice with the addition of this pico de gallo.
Looking for more flavorful condiments? Try this pineapple habanero sauce, this Skhug recipe, or chipotle southwest sauce!
More Salsa Recipes to Try
📖 Recipe
Pineapple Pico de Gallo
Equipment
Ingredients
- 4 roma tomatoes small to medium
- ½ onion white
- 1 clove garlic
- 2 cups pineapple
- 1 jalapeño
- 1 cup cilantro
- 4 to 8 tablespoons lime juice from 2 to 4 fresh limes
- kosher salt to taste
Instructions
- Devein jalapeño by slicing in half lengthwise and using a spoon to scoop out the membrane and seeds. Finely dice the jalapeño.
- Finely dice the tomato, pineapple, and onion.
- Mince and add the garlic. Chop and add the cilantro.
- Dress with lime juice and season with plenty of salt.
- Pico de gallo is best when it sits in the fridge for 20 minutes to 2 hours before serving to let flavors mingle, but feel free to serve when ready!
Notes
- You can make this recipe less spicy by using half of a jalapeño or more spicy by using serrano peppers.
- Taste your salsa as you go. You may need more salt than you think, but you will want to add it incrementally to avoid oversalting.
- If anything seems off balance, try adding more of the other ingredients to balance it. If it's too sweet, add salt or jalapeño. If it's too salty, add more tomato, pineapple, and lime.
- Fridge This salsa is best stored in the fridge in an airtight container for up to 4 days.
- Freezer I do not recommend freezing as the texture will be pretty unusual when you defrost it.
Dana says
This pico went so fast! We loved the fresh, bright flavor. Way better than store bought!!
Genevieve says
Thank you! I definitely prefer it to jarred salsa. So happy you enjoyed it!
Emily says
This was super addicting. I'm going to have to make another batch of it today!
Genevieve says
Thanks Emily! So glad you enjoyed it!
MacKenzie says
Loved, loved, loved this pico recipe. The pineapple adds the perfect amount of color and flavor.
Genevieve says
So happy to hear that, MacKenzie! I love how colorful this is, too.
Jennifer says
I didn't think tomato and pineapple would work but wowsers! This has to be my new fav pico! Yum!
Genevieve says
Yay! Thank you, Jennifer!
Journa Liz Ramirez says
This pico de gallo recipe made our tortilla more lively and vibrant! The pineapple fits so well. Highly recommended!
Genevieve says
Thank you, Journa! I'm glad you liked it.
Heidi says
This was perfect for our game night! We had it with tortilla chips. Everyone loved the addition of pineapple sweetness to the pico de gallo. I wish I would have made more!
Genevieve says
Yay! Thanks Heidi!
Jamie N says
Loved the pineapple in this pico de gallo! So fresh and delicious!
Genevieve says
Thanks Jamie!
Glenda says
Absolutely mouthwateringly delicious! The pineapple and tomato complement each other so well and that little pop of tart sweet was a surprising and welcome addition. We loved it!
Genevieve says
Thanks so much, Glenda! So happy you liked it!
Cindy says
I absolutely love this “tropical” twist! So tasty and fresh. Thanks for a great recipe:)
Genevieve says
Thanks Cindy! I'm glad you enjoyed it.
Rebekah Kuk says
I make Mexican food every week, and sometimes it gets a little hum drum. I made this pineapple pico de gallo to freshen up our typical beans and tortillas, and it was amazing! Will definitely be making it again. 🙂
Genevieve says
Thanks Rebekah! I put this salsa on eggs for the same reason. Adds a little kick to a plain meal!