This delicious Pineapple Pico de Gallo comes together in just 10 minutes with 5 simple ingredients. Serve it with your favorite tortilla chips for an appetizer or over tacos or grilled meats to add a boost of fresh flavor.
Classic Pico de Gallo is a combination of fresh diced tomatoes, onion, cilantro and lime juice, sometimes with garlic or jalapeno. In this Pineapple Pico de Gallo recipe, I've taken a basic Pico de Gallo and replaced the tomatoes with fresh pineapple for a tropical twist with a nice balance of sweet and tart flavors. This tropical Pico de Gallo is vegan, dairy-free, gluten-free and grain-free so it works for a variety of dietary restrictions.
Here's what you need to make Pineapple Pico de Gallo:
- fresh pineapple
- red onion
- fresh lime
- fresh cilantro
See recipe card for quantities.
Here's how to make Pineapple Pico de Gallo:
First, prepare the ingredients by juicing the lime, washing and chopping the cilantro and dicing the pineapple and red onion.
Add the fresh lime juice and salt to a medium mixing bowl, stirring to combine. Then, add the chopped cilantro, diced pineapple and diced red onion, giving everything one final stir. Serve immediately, or refrigerate up to 8 hours prior to serving.
Hint: Watch this video to learn how to core and cut a pineapple.
Want to substitute an ingredient in this recipe? Here's how:
- Pineapple - use diced peaches, mango, watermelon, grapefruit, canteloupe or another fruit in place of the pineapple.
- Red onion - use 2 sliced green onions in place of the red onion.
- Fresh lime juice - use 2 tablespoons of bottled lime juice in place of the fresh lime juice.
- Cilantro - use fresh basil or mint in place of the cilantro for a different twist.
Try one of these variations of fresh Pineapple Salsa:
- Spicy - add a diced jalapeno or serrano pepper for Spicy Pineapple Pico de Gallo.
- Avocado - add diced avocado to your Pico de Gallo for a creamier texture.
- Bell pepper - add a diced colored bell pepper to add some texture to your Pico de Gallo.
This equipment comes in handy when making Pico de Gallo:
Store leftover Pineapple Pico de Gallo in an airtight container in the refrigerator for up to 3 days.
For the best results, make this Pico de Gallo at least 1 hour prior to serving to allow the flavors to fuse together.
I don't recommend freezing Pico de Gallo as it compromises the texture of the fresh ingredients resulting in a mushy concoction.
Looking for other easy appetizer recipes like this? Try these:
Serve with one of these Mexican dishes for a balanced meal the whole family will love:
Pineapple Pico de Gallo
- First, prepare the ingredients by juicing the lime, washing and chopping the cilantro and dicing the pineapple and red onion.
- Add the fresh lime juice and salt to a medium mixing bowl, stirring to combine. Then, add the chopped cilantro, diced pineapple and diced red onion, giving everything one final stir. Serve immediately, or refrigerate up to 8 hours prior to serving.
- Don't leave food sitting out at room temperature for extended periods