Pineapple Pico de Gallo

This incredibly flavorful, fresh, tropical Pineapple Pico de Gallo can be used on everything from nachos to salads to steak. Just chop the ingredients, mix them together, dress with lime juice, and enjoy!

5 from 85 votes

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Course: Condiment, Sauce, Side Dish

Cuisine: Mexican, Tex-Mex

Prep Time: 10

Cook Time: 0

Total Time: 10

Servings: approximately ½-cup servings

Calories: 47kcal

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

General

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.

Storage

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.

Nutrition