Pineapple Pico De Gallo
This Pineapple Pico de Gallo is a fresh and flavorful salsa made with juicy pineapple, ripe tomatoes, onion, jalapeno peppers, cilantro, and lime juice. Sweet, tangy, and slightly spicy, it's the perfect topping for fish tacos, grilled chicken, shrimp, burrito bowls, and more.
Servings: 4
Ingredients
- 2 cups fresh pineapple finely diced
- 2 cups Roma tomatoes finely diced
- ½ cup white onion finely diced
- 1-2 jalapeno peppers or serrano peppers, finely diced
- ½ cup fresh cilantro chopped
- Juice of 1 large lime about 2 tablespoons
- 2 tablespoons fresh orange juice
- ¾ teaspoon kosher salt divided
- ¼ teaspoon ground cumin
- Freshly ground black pepper to taste
Instructions
- Prepare the Tomatoes: Place the diced tomatoes in a colander and sprinkle with ¼ teaspoon salt. Let drain for 10 minutes.
- Combine the Ingredients: In a large bowl, combine the pineapple, drained tomatoes, onion, jalapeno peppers, cilantro, lime juice, orange juice, remaining salt, cumin, and black pepper.
- Rest: Mix well and let sit for 15-20 minutes.
- Taste and Adjust: Add more lime juice if needed and adjust the salt to taste.
- Serve immediately or refrigerate until ready to serve.
Notes
- Use fresh pineapple only. Canned pineapple is too soft and sweet.
- Roma tomatoes work best because they contain less water.
- Dice everything into similar-sized pieces for the best texture.
- Letting the pico rest for 20 minutes dramatically improves the flavor.
- Store in an airtight container in the refrigerator for up to 3 days.
- Try Tajín: For an extra burst of sweet, tangy, and mildly spicy flavor, sprinkle ½ teaspoon Tajín seasoning into the pico de gallo just before serving. It pairs especially well with the fresh pineapple and lime.
Nutrition
Calories: 74kcal | Carbohydrates: 18g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 445mg | Potassium: 429mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1216IU | Vitamin C: 64mg | Calcium: 31mg | Iron: 1mg