This pineapple pico de gallo is a delicious Mexican-style salsa recipe. It's a burst of flavors and zest, with a satisfying crunch and refreshing taste. It's a perfect condiment for grilled meat or simply enjoyed as a dip for tortilla chips.
Why do we all love this recipe?
Firstly, the Texture: The softness of the pineapple, the crunchiness of the onions, and the tenderness of the tomatoes, combined with the refreshing flavors of cilantro and jalapeño(like this roasted jalapeno salsa or this roasted green tomato salsa), make it one of the best salsas that my family and I enjoy(I make this often when the pineapples are at their peak!).
Secondly, It's Visually Pleasing: The vibrant combination of yellow, green, and red ingredients makes it incredibly appetizing and appealing(similar to this pineapple habanero salsa).
Lastly, it's a Favorite Summer Dish: It's excellent for hot summer days and a fabulous alternative to store-bought salsa. Plus, it's a crowd-pleaser, a flavorful side dish for potlucks or parties.
How to make Pineapple Pico De Gallo?
The Ingredients
Pineapple: Choose a ripe pineapple(with a bright golden-yellow color at the bottom). Ripe pineapples boast a beautiful blend of sweet and tangy tropical flavors that work best in this recipe. If fresh pineapples are inaccessible, you can substitute them with canned pineapple, but drain them before incorporating them into the salsa.
Tomatoes: I used plum tomatoes today; feel free to use any type of tomato(like cherry or Roma tomatoes) for this recipe.
Red Onion: Its crunchy, moist textures absorb and balance well with the flavors of pineapple and tomatoes. Yellow onion also works fine.
Cilantro: My family loves cilantro, so I added a handful. However, if you're not fond of cilantro, you can skip adding it.
Jalapeño pepper: This one ingredient can make the salsa mild or hot, so add it mindfully. If you prefer the salsa to be super hot, chop the jalapeños with their seeds and ribs(or double up the quantity). On the other hand, if you prefer the salsa to be mild, remove the seeds and the white membrane from its center(which holds most of the heat).
Lime juice: It tames the sharp tastes of the other ingredients and enhances the overall flavor of this pineapple pico de gallo.
The Directions
Prepare the Ingredients: Use a sharp knife to carefully remove the hard, thick skin of the pineapple. Discard the eyes(which can provide an irritating sensation after eating) and chop them finely.
Prepare the Other Ingredients: Chop the tomatoes, red onion, cilantro, and jalapeño pepper finely to match the size of the chopped pineapple.
Prepare the Jalapeños: Wear gloves if you're new to handling spicy peppers or have sensitive skin. Slice the jalapeños lengthwise, then remove the seeds and white membrane using a spoon. Reserve them if you want to adjust the heat later. Finally, chop them.
Toss the chopped: Add pineapple, onions, tomatoes, cilantro, jalapeño pepper, lime juice, and salt to a medium-sized mixing bowl.
Combine: Mix well using a spatula.
Serve: Your pineapple pico de gallo is now ready to enjoy!
Storage Ideas
- Refrigeration: Store the leftover pineapple pico de gallo in an airtight container in the refrigerator for up to three days. Before serving, gently stir for the best flavors.
- Freezing: If you prefer to store it longer, use a freezer-safe container and transfer the leftovers to the freezer for up to three months. Freezing can cause the texture of the salsa to become softer, but it still tastes delicious.
- To Thaw: When ready to use, transfer the frozen pico de gallo to the refrigerator overnight to thaw.
- Reheating: This pineapple pico de gallo is best enjoyed fresh and chilled, so it does not require reheating.
What to Serve With
- As a Topping: Serve this pineapple pico de gallo as a top layer over tacos, burgers, or sandwiches.
- As a Condiment: Enjoy with grilled seafood or meats.
- With chips: The best way to enjoy pineapple pico de gallo is with classic or spicy tortilla chips. The crunchiness of the chips combined with the soft and flavorful salsa makes for a delicious snack or appetizer.
- In burrito bowls: Don't limit yourself to burrito bowls; enjoy this pineapple pico de gallo with rice for a vibrant meal.
Recipe Tips & Tricks
For a creamy finish: Incorporate ripe avocado into the salsa by blending it.
Serve Chilled: This salsa is best enjoyed fresh and chilled. Allow it to sit in the refrigerator for 30 minutes to enhance the flavors.
Juicy Pineapple: The juicy pineapple may release liquid. Instead of discarding it, consider using it in drinks.
Frequently Asked Questions
It is a variation of the classic Mexican salsa, incorporating pineapple for a sweet and tangy twist on this traditional condiment.
To increase the spiciness, chop the jalapeño peppers along with the seeds and ribs and add them to the dish. Alternatively, to keep it mild, remove the seeds and ribs of the jalapeño before adding them.
Yes, you can prepare pineapple pico de gallo up to three hours before serving. Be sure to refrigerate it for the best textures and flavors.
Printable recipe card
Pineapple pico de gallo
Ingredients
- 2 cups pineapple
- 1 cup tomatoes
- ½ cup red onion
- ¼ cup cilantro
- 1 jalapeño pepper seeded and finely chopped
- 1 tablespoon lime juice
- ½ teaspoon salt /to taste
Instructions
- Add the finely chopped pineapple, tomatoes, red onion, cilantro, jalapeño pepper, lime juice, and salt to a large bowl.
- Toss until well combined.
- Serve immediately as a topping for tacos, grilled fish, or refreshing salsa with tortilla chips.
- Enjoy your homemade pineapple pico de gallo!
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