This tropical twist on pico de gallo is my obsession this summer! East Pico de Gallo with pineapple It is incredible as a sauce for tortilla chips, as a dressing for tacosas a dressing for rice, chicken or fish, or simply as a substitute for a salad when you want to spice up a meal.
Make this pineapple pico de gallo with fresh pineapple either canned pineapple!
Pico de gallo with pineapple
I love traditional pico de gallo, but sometimes I wish it was a little less strong. So here is my solution: Pineapple Pico de Gallo! There all the traditional ingredients of the pico de gallo are mixed, plus a little fresh pineapple. The sweetness and juiciness of the pineapple balances the flavor of the lime juice and tomatoes for a super addictive combination!
I also mango pico de gallo regularly, and it has the same vibe as this pineapple, with the sweet mango balancing out the rest of the flavors.
I love this recipe because:
- can be done with new either canned pineapple, so you can do it at any time!
- Its alot versatile and easy to adjust its satisfaction. Be sure to read the ingredient notes and recipe tips below for best results.
- it is COMPLETELY healthy, low in calories and full of fresh vegetables. It takes the place of a vegetarian side dish or salad at our dinner, and our taste buds thank us!
Related recipe: Pineapple and Black Bean Salsa
- 1 pound of tomatoes, like ~4-6 cherry tomatoes or Roma tomatoes
- 1 small red onion (Purple Onion)
- ¾ – 1¼ cups finely chopped pineappleto taste (fresh or canned, see recipe suggestions below)
- ¼ – ½ cup fresh coriander leaves, in cubes (to taste)
- ½ – 1 jalapeno pepper (adjust to taste)
- 1.5 – 2 tablespoons fresh lemon juice
- ½ – ¾ teaspoon salt, taste
- ½ teaspoon ground black pepper, taste
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
Related recipe: charred corn salad
Related recipe: Tomato Apricot Dressing
Notes on ingredients and advice on recipes.
→ Pineapple: Using canned pineapple rings is the easiest way to dice pineapple for this pico de gallo because the rings are already the correct thickness. If you use canned pineapple, be sure to get some packed in water or pineapple juice, NOT syrup. Canned pineapple is usually quite sweet, so you may want to start with ¾ cup of diced pineapple, then add more as needed. If you use fresh pineapple, take the time to cut it into fine cubes, about the size of a small chickpea. I usually use a full, rounded cup when using fresh pineapple because it’s not as sweet.
→ Jalapenos: I like to use a whole jalapeño to add a little spice and balance out the sweetness of this pico de gallo, but start with half a jalapeño in case yours is too hot. and please use disposable gloves when handling jalapeños! There’s nothing worse than forgetting about the chopped jalapeños and rubbing your eyes afterwards.
→ Cilantro: If you don’t like cilantro, reduce the amount to just a couple of tablespoons. Instead, you can add finely chopped parsley or shallot.
→ lime juice: I highly recommend using the fresh lemon juice here for the best flavor! This juicer or juicer is super easy to use and really worth it! I usually end up using 2 full tablespoons of lime juice, but start with 1.5 tablespoons in case the lime is very sour.
→ Pico de gallo storage: Pico de gallo keeps well in the refrigerator for up to 2 days (use a non-reactive bowl so it doesn’t absorb the metal flavor!), although the tomatoes do get a bit softer as they sit in the acidic juices (it does act like a marinade, after all!). If you are serving the pico de gallo after storing it in the refrigerator, I recommend that you transfer the pico de gallo to another container with a slotted spoon or pour it all into a colander.
Step 1: Cut the tomatoes into small pieces, the size of a chickpea. Optional, but helpful step: Place a strainer over a small bowl and place the diced tomato in the strainer to strain out any extra juices.
Step 2: Prepare the rest of the ingredients: Chop the onion, chop the pineapple, chop the coriander leaves. Remove the seeds and pith from the jalapeño and dice the jalapeño (make it smaller than the size of a chickpea).
Step 3: Combine all ingredients in a large bowl and mix well. Adjust flavor with additional salt, jalapenos, and/or lime juice as needed. Serve immediately or chill up to 24 hours before serving. The pico de gallo will release its juices as it sits, this is normal. Simply strain the juice or use a slotted spoon to transfer the pico de gallo to another serving bowl. Cilantro and lime flavored juices would be a great addition to a chicken marinade if you want to cut down on food waste!
How to serve pico de gallo
Many recipes call for letting the finished pico de gallo sit for a few hours to blend the flavors, but I don’t think that’s necessary. I think it is fantastic served immediately, before the tomatoes go mushy and before they release too much juices.
we always have tortilla chips for dipping and dipping pico de gallo, but my favorite way to use it is with other recipes. Take the place of a vegetable side dish because this healthy appetizer is already packed with veggies! This pineapple pico de gallo is especially striking in:
how would you serve it?
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Pico de Gallo with pineapple
A tropical touch to pico de gallo! This pineapple pico de gallo has a hint of sweetness from juicy pineapple. It can be made with fresh or canned pineapple (see notes below for tips!), and is great as a dip for tortilla chips, on top of tacos, on top of rice or rice bowls, or on top of chicken fish.
Preparation time 20 min
Cooking time 0 min
Total time 20 minutes
Course: Appetizer, Garnish
Cuisine: American, Tex-Mex
Diet: gluten free, vegan, vegetarian
Servings: 8 appetizer servings (or 4 side servings)
Cooking mode: prevent the screen from dimming
- 1 pound Tomatoes like ~4-6 cherry tomatoes or Roma tomatoes
- 1 Red onion (Purple Onion)
- ¾ – 1¼ cups finely chopped pineapple to taste (fresh or canned, see recipe suggestions below)
- ¼ – ½ cup fresh coriander leaves in cubes (to taste)
- ½ – 1 jalapeno pepper (or at will)
- 1.5 – 2 tablespoons fresh lemon juice
- ½ – ¾ teaspoon Salt taste
- ½ teaspoon Black pepper taste
- ½ teaspoon garlic powder
- ½ teaspoon cumin powder
Given the Tomatoes into small pieces, about the size of a chickpea. Optional but useful step: Place a strainer in a small bowl and place tomato cubes in the strainer to filter out any extra juices.
Prepare the rest of the ingredients: cut into cubes onion in small pieces, diced pineapplediced cilantro sheets. Remove the seeds and pith from jalapeno and chop the jalapeño (make it smaller than the size of a chickpea).
Combine all the ingredients in a large bowl and mix well. Adjust flavor with additional salt, jalapenos, and/or lime juice as needed. Serve immediately or chill up to 24 hours before serving.
Ingredient Notes and Recipe Tips:
→ Pineapple: If you use canned pineapple, be sure to buy it packed in water or pineapple juice, NOT syrup. Canned pineapple is usually quite sweet, so start with ¾ cup of diced pineapple, then add more as needed. If you’re using fresh pineapple, take the time to finely dice it. I usually use a full, rounded cup when using fresh pineapple because it’s not as sweet.
→ Jalapenos: Start with half a jalapeno pepper in case yours is hot, then add more as needed. Wear disposable gloves when handling jalapeños!
→ Coriander: If you don’t like cilantro, reduce the amount to just a couple of tablespoons. Instead, you can add finely chopped parsley or shallot.
→ Lime juice: Use fresh lime juice here for the best flavor! I usually end up using 2 full tablespoons of lime juice, but start with 1.5 tablespoons in case the lime is very sour.
→ Memorization of pico de gallo: Pico de gallo keeps well in the fridge for up to 2 days, although the tomatoes do get a little softer as they sit in the juices. If you are serving pico de gallo after storing it in the refrigerator, use a slotted spoon to transfer the pico de gallo to another bowl or drain in a colander. Serve with tortilla chips, in tacos, on grilled or blackened fish or chicken, in rice or burrito bowls.
Calories: 36kcal (2%) | Carbs: 8g (3%) | Protein: 1g (2%) | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated fat: 0.1 g | Monounsaturated fat: 0.04 g | Sodium: 149mg (6%) | Potassium: 190mg (5%) | Fiber: 1g (4%) | Sugar: 5g (6%) | Vitamin A: 533IU (11%) | Vitamin C: 27mg (33%) | Calcium: 14mg (1%) | Iron: 0.4mg (2%)