Try this pineapple pico de gallo for a fresh, juicy twist on regular pico de gallo. Pineapple chunks are combined with onions, tomatoes, jalapenos, lime, and cilantro, creating a zesty, vibrant flavor. It’s the perfect garnish for grilled tofu or dip with crunchy tortilla chips!
Pineapple pico de gallo is one of my favorite salsas to make in the summer! It’s so refreshing and requires very little prep work, which is always a win in my books. For another Mexican recipe, try my pickled onions.
Why I love this recipe
This pineapple pico de gallo recipe comes together in 20 minutes and requires only 7 ingredients. In fact, you likely already have most of them at home! The tropical sweetness of the pineapple balances perfectly with the zesty onions, tangy tomatoes, and spicy jalapenos.
All you have to do is chop your fruit and veggies and mix everything in a bowl, meaning clean-up is a breeze. Plus, the vibrant colors and fresh flavors make it a crowd-pleaser at any backyard barbecue or potluck gathering!
You can enjoy it on top of grilled tofu and tempeh, alongside roasted cauliflower and other vegetables, or as a dip with corn tortilla chips. The options are virtually endless!
Ingredient notes
Here is a breakdown of the ingredients you’ll need for this pineapple pico de gallo recipe:
- Red tomatoes: Provide a juicy, slightly tart base. I recommend using Roma tomatoes since they contain less water and seeds than other varieties.
- Pineapple: Adds a sweet, tropical flavor. Make sure your pineapple is golden and aromatic for the best results.
- White onion: Gives this fresh salsa a sharp, zesty bite.
- Jalapeño peppers: Add some heat and a fresh, peppery taste.
- Lime juice: Use freshly squeezed lime juice, not lime juice from concentrate.
- Salt: Enhances all the flavors. Use sea salt for the ideal results.
- Fresh cilantro: Adds a bright, herbal note with citrus undertones.
Substitutions
- Pineapple: You can use an equal amount of mango instead of pineapple for a different tropical twist. Mango adds a slightly softer texture and a sweeter flavor.
- Onion: Try red onion in place of white onion for a pop of color.
- Peppers: For more of a kick, replace jalapenos with serrano peppers.
- Lime: If you don’t have any limes, lemons will work in a pinch. Use the same amount.
- Cilantro: If you’re not a cilantro fan, try flat-leaf parsley or simply omit it.
How to make
This pineapple pico de gallo recipe is unbelievably simple to throw together! Just follow my tips for the best results.
Preparation
Wash and deseed your tomatoes. Finely dice the tomatoes, pineapple, onion and jalapeño. Squeeze the lime juice, and finely chop the cilantro.
Cooking
Step 1
Combine the diced onions, jalapeños, lime juice, and salt in a mixing bowl. Let the mixture marinate for 10 minutes. Marinating helps the flavors meld together and tames the raw onion's sharpness.
Step 2
Add the tomatoes, pineapple, and fresh cilantro to the bowl. Toss everything together. Mix the salsa gently to keep the tomatoes and pineapple pieces intact and prevent them from becoming mushy.
Step 3
Taste and adjust the salt if needed, then let the mixture marinate in the fridge for another 10 minutes before serving. Chilling your pineapple pico de gallo gives the flavors time to meld and enhances the overall taste.
Expert tip
Since this pineapple pico de gallo recipe is so simple and requires no cooking, it’s important to ensure all your ingredients are fresh and ripe. Fresh, ripe pineapple adds the perfect amount of sweetness that balances the heat from the jalapeños.
Marinating the onions and jalapeños in lime juice not only tames their raw flavors but also infuses the dish with a bright, tangy undertone. And don’t forget to let the pico de gallo rest in the fridge for at least 10 minutes before serving to allow the flavors to meld perfectly.
Cooking tips
Uniformly dice the veggies: Dice all your ingredients to a similar size to ensure an even distribution of flavors in every bite.
Adjust the heat: If you prefer a milder pineapple pico de gallo, remove the seeds from the jalapeños before chopping them. This reduces the spiciness without sacrificing flavor.
Add salt gradually: Add salt a little at a time and taste as you go. This helps prevent over-salting the salsa and allows you to achieve the perfect balance of flavors.
Seed the tomatoes: To prevent a watery salsa, I suggest removing the seeds from your tomatoes before chopping them.
Frequently asked questions
Fresh pineapple is best for this recipe, but canned pineapple chunks can be used in a pinch. Just ensure they are well-drained to avoid excess moisture in your salsa.
It should have mild-medium heat, but the spice level can be adjusted by seeding the jalapeños or using less. You can also substitute them with a milder option, like Anaheim peppers.
I don’t recommend freezing pineapple pico de gallo since the texture of the fresh ingredients will change too much when thawed. It's best to prepare and eat it fresh.
Storing
If you have leftover pineapple pico de gallo, store it in an airtight container in the fridge for up to 2 days. The flavors meld even more after sitting, making it even more delicious a few hours later or the next day.
More vegan sauces
Pineapple Pico De Gallo
DESCRIPTION
INGREDIENTS
- 2 cups red tomatoes (riped) Deseeded and finely diced
- 1 cup pineapple Finely diced
- 1 cup white onion Finely diced
- ¼ cup jalapeños Finely diced. Note - Deseed the jalapeños before chopping, if too spicy for your taste.
- ⅓ cup lime juice Freshly squeezed
- 2 teaspoon salt
- 1 cup fresh cilantro Finely chopped
- 2 tablespoon maple syrup optional
METHOD
- Combine onions, jalapeños, lime juice, and salt together in a mixing bowl. Then let it marinate for 10 minutes.
- Remove the seeds from the tomatoes before dicing them to avoid too much water and to achieve a better texture.
- Add tomatoes, pineapples, and fresh cilantro to the mix. Toss together, then taste and adjust salt, if needed. Optional: If you want to balance out with a little more sweetness, then add maple syrup to the mix.
- Let the mixture marinate in the refrigerator for 10 minutes before serving.
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