A fun twist on salsa brings you this sweet and spicy pineapple pico de gallo. It’s refreshing and sweet from fresh pineapple combined with spicy jalapeno (or serrano) peppers. With just 6 ingredients, you can whip this up in no time.
Pico de gallo is often served with Mexican staples like tacos, burritos, and tortilla chips. But I’d even top this fresh salsa recipe on burgers, mixed into quinoa or brown rice, or loaded on this Mexican casserole.
This pineapple pico de gallo recipe makes a healthy snack that’s low in calories and virtually fat free. It’s inspired by my mango habanero salsa on the blog, and I highly recommend trying both, if you haven’t already. 😉
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What’s the difference between salsa and pico de gallo?
Pico de gallo (also known as salsa fresca) is made using fresh ingredients that are roughly chopped and tossed with lime juice.
Salsa also uses fresh ingredients, however, it is most often cooked down and gently mashed or blended.
Ingredients + Substitutions
Here’s what you’ll need:
- Tomato: I like the robust flavour of beefsteak tomatoes (also known as hot house tomatoes). But roma tomatoes also work very well here.
- Pineapple: Choose fresh over canned or frozen for the best flavour. Make sure to use ripe pineapple for natural sweetness to balance the heat from the jalapeno pepper.
- Onion: White onion is best for its strong flavour and crisp texture and it won’t get too soft after sitting with the lime juice. If you prefer a sweeter flavour, you may use yellow onion, or choose red onion for zesty flavour.
- Jalapenos: You may also use serrano peppers, but I didn’t have any luck finding those in a store near me. I went with two jalapenos and included the seeds and membranes which made this pico nice and spicy. If you prefer a mild spice level, use only one pepper, and/or remove the seeds before finely chopping.
- Fresh cilantro: Adds fresh flavour throughout, and is a classic staple in pico de gallo, but if you’re not a cilantro fan, you may omit or use parsley instead.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
To prepare this easy pineapple pico de gallo, just dice and chop your ingredients.
Add all the ingredients to a medium bowl.
Then mix well to thoroughly combine the flavours.
That’s it! Easy peasy lemon (err… lime) squeezy. 😉
Serve with homemade tortilla chips, or grab a spoon and dig in.
Variations
You can change up the fruit choice in this pico de gallo each time you make it for a fun twist. Here are some fun and delicious alternative ideas for you:
- Peach pico – swap the pineapple for diced peaches.
- Mango pico – swap the pineapple for diced mango.
- Strawberry pico – use sliced or diced strawberries instead of pineapple.
- Blueberry pineapple pico – keep the recipe as is, but add half a cup of fresh blueberries to the mix. Or make it blueberry mango!
You can also experiment with different heat levels. Try habanero peppers, jalapeno peppers, serrano peppers, and hot banana peppers, or keep it sweet by using red or yellow bell peppers.
You may also want to check out my sweet and spicy mango habanero salsa.
Storage
Keep any leftover pico in an airtight container in your fridge for 2-3 days. It will get more liquidy the longer it sits, but the flavour is still delicious even after a few days.
These ingredients do not stand up well to freezing.
Expert Tips
- For less heat, remove the seeds and membranes of your pepper before chopping.
- Wear gloves when handling spicy peppers, and make sure to thoroughly wash your hands when you’re done. Avoid touching your eyes and face!
- Let your pico rest in the fridge for 1 hour before serving to give the flavours time to blend nicely.
More Delicious Dips
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito
Rosa
📖 Recipe
Ingredients
- 1.5 cups diced pineapple
- 2 cups diced tomato approx. 2 medium tomatoes
- ½ cup diced white onion
- ⅓ cup cilantro chopped
- 1-2 jalapeno or serrano peppers finely chopped
- 1 tablespoon lime juice approx. half a large lime
- ⅛ teaspoon sea salt or to taste, optional
Instructions
- Dice and chop all the ingredients and add them to a mixing bowl. Then squeeze the fresh lime juice on top and mix well to evenly distribute.
- Taste and add ⅛ teaspoon of salt, if needed, or salt to your taste. Mix well and refrigerate for 1 hour or serve right away.
elcee
Bright, tart, refreshing. Substitutions: diced red bell pepper for jalapeno/Serrano; diced red onion for white onion.
Addition: 1/4 tsp Grace green Scotch Bonnet hot sauce.
Draining the liquid from the tomatoes lets the fresh lime juice shine. Perfect for hot summer snack.
Rosa
So glad you enjoyed it! Thanks for sharing. 🙂
Susan
I made this last night. Wow! This is bursting with flavor and SO delicious. AND it’s nutritious. What more could you ask for?
Rosa
Thrilled you enjoyed it Susan! Thanks so much for the kind review. 🙂