Description
This Pineapple Pico de Gallo is a tropical twist on the classic fresh salsa. Try it with tortilla chips or in tacos!
Ingredients
Units
Scale
- 1 pineapple, peeled, core removed, diced into small bite-sized pieces
- 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)
Instructions
- To dice the pineapple, remove the top and bottom of your pineapple and cut along the skin, removing all of it while trying to cut off as little pineapple as possible.
- Cut around the middle core and dice the pineapple into small, bite-sized pieces.
- Cut your tomatoes into quarters and remove the seeds. Dice them into similar-sized small pieces as the pineapple.
- Add the chopped pineapple, tomatoes, cilantro, red onion, and jalapeno to a large mixing bowl.
- Add lime juice, sea salt, black pepper, and tajin (if using).
- Toss everything gently together to mix.
- Serve the pico de gallo with tortilla chips as an appetizer or in tacos, burritos, bowls, salads, or as a side with protein.
Notes
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.