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Pineapple Pico De Gallo served in a whole pineapple

Fresh Pineapple Pico de Gallo

Print Recipe
This Sweet and Spicy Pineapple Pico de Gallo is a vibrant addition of fresh flavor to enhance your fish tacos, tasty rice bowl, or just eat on its own with chips.
Course Appetizers
Cuisine Mexican
Diet Vegan
Keyword 30 Minutes or Less, Easy, Healthy, One-Bowl, Pineapple Salsa, Summer, Sweet Salsa, Taco Salsa
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings

Ingredients

  • 1 cup diced fresh pineapple 1 fresh pineapple = approx. 3 cups diced
  • 1 cup diced tomato 1 Beefsteak or slicing tomato = approx. 1 cup diced
  • 1 cup diced red onion ½ red onion = approx. 1 cup diced
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons lime juice 1 lime = approx. 2 tablespoons juice
  • teaspoon cayenne pepper
  • ¼ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Prep all your ingredients by dicing tomato, pineapple, and onion and chopping your fresh cilantro.
    1 cup diced tomato, 1 cup diced fresh pineapple, 1 cup diced red onion, ¼ cup chopped fresh cilantro
    Diced pineapple, tomato, red onion, and cilantro
  • To a large mixing bowl, add the diced tomato, pineapple, onion, and cilantro. Squeeze the lime juice on top and sprinkle on the cumin, cayenne pepper, salt and pepper. Stir and taste to adjust spice and salt levels.
    2 tablespoons lime juice, ⅛ teaspoon cayenne pepper, ¼ teaspoon cumin, ½ teaspoon salt, ¼ teaspoon black pepper
    Tossing all pineapple pico de gallo ingredients together in a bowl
  • Serve cold or at room temperature with tortilla chips or on a sandwich, in a wrap, or on Fish Tacos!

Notes

  • Parsley can be substituted for the cilantro if you're not a cilantro fan, or just left out altogether. 
  • 1/8 teaspoon cayenne pepper makes this Pico de Gallo moderately spicy, but you can add more or less depending on your desired spice level. 
  • Aside from fish tacos, this Pineapple Pico de Gallo goes great on these Salmon Sliders, over this Blackened Cod, and atop this Cast Iron Asparagus