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Colorful pineapple pico de gallo in a white bowl on a black plate with tortilla chips.

Pineapple Pico de Gallo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Veronika | thehealthfulideas
  • Prep Time: 20 mins
  • Total Time: 20 minutes
  • Yield: 4-6 1x
  • Category: Appetizer
  • Method: No cook
  • Cuisine: Mexican
  • Diet: Vegan


This Pineapple Pico de Gallo is a tropical twist on the classic fresh salsa. Try it with tortilla chips or in tacos!


Units Scale
  • 1 pineapple, diced
  • 4 Roma tomatoes, seeds removed, finely chopped (2 cups)
  • 1 cup packed finely chopped fresh cilantro
  • 1 medium red onion, finely chopped (1 cup)
  • 1 jalapeno, finely chopped (remove seeds or leave them in based on heat preference)
  • 2 limes, juiced (approx. 3 tbsp juice)
  • 1/2 tsp sea salt
  • Black pepper to taste
  • Tajin (optional)
  • Tortilla chips for serving (optional)


  1. Add chopped pineapple, tomatoes, cilantro, red onion, and jalapeno to a large mixing bowl.
  2. Add lime juice, sea salt, black pepper, and tajin if using, toss, and serve.
  3. Serve the pico de gallo with tortilla chips as an appetizer or in tacos, burritos, bowls, salads, or as a side with protein.


Storing: Once you add the juice and salt, the tomatoes will release a lot of water so I recommend adding them right before serving. If you're planning to store the salsa and serve it in a few hours instead of right away, I recommend storing it without the lime juice and salt. It's ok to be stored with them, it will just release a lot of water. The salsa will keep in an airtight container in the fridge for 2-3 days.