This fresh pineapple pico de gallo recipe features juicy pineapple and tangy tomatoes for a tropical take on a traditional pico de gallo. This spicy pineapple salsa has the perfect balance of flavors, and vibrant colors, and uses simple ingredients.
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This recipe is popular for Cinco de Mayo but I love to serve it all summer long. From pool parties to putting a tropical twist on your taco Tuesdays, this recipe should be on repeat.
Much like our pickle salsa recipe, this one is just a fun take on traditional salsa.
Salsa vs Pico
Salsa is typically smoother and more liquid than pico de gallo, and it often includes additional ingredients like garlic, lime juice, and spices. Salsa can be cooked or raw, and it can be made with a variety of different types of peppers, from mild to spicy.
Pico de gallo, on the other hand, is chunkier and more textured than salsa, and it is typically made with only a few ingredients, including diced tomatoes, onions, and peppers. Pico de gallo is always raw, and it is usually made with milder peppers, such as jalapenos.
🌟Why This Recipe Works
- Versatile- Serve it alongside your favorite Mexican dishes, or use it to top grilled meats or seafood.
- Make it Mild or Spicy- You control the spice level. This recipe can even be made without jalapenos.
- Fresh Flavor- This recipe relies on 100% fresh produce for a fruit salsa recipe that is an unexpected twist on tradtional pico de gallo.
📋Ingredients for Pineapple Pico
Pineapple- This recipe uses a little more than half of a pineapple. Use fresh ripe pineapple not frozen or canned.
Roma Tomatoes- I prefer to use Roma tomatoes in salsa because they have dense, meaty flesh and relatively low moisture content, which makes them easier to chop and reduces the amount of liquid in the salsa. Not a fan of tomatoes? Try a red bell pepper instead.
Red Onion- You can use a white onion in a pinch but I think the purple skin gives a more appealing color to the dish.
Jalapeno Pepper- Fresh jalapenos add light heat to the dish. For a spicy salsa leave the veins and seeds in. Or add a second jalapeno or increase the heat, which may be necessary depending on the spiciness of your jalapenos. You can also substitute serrano or habanero peppers for more heat.
Fresh Lime Juice
Fresh Cilantro- Always use fresh herbs in this type of salsa. If you aren't a cilantro fan, substitute fresh parsley.
See the recipe card for exact quantities.
🍲How to Make Pineapple Pico de Gallo
This is a chunky salsa so be sure to dice the tomatoes and pineapple. The onion should be slightly smaller and the pepper minced.
Then, add them to a large bowl along with some freshly chopped cilantro and lime juice.
tir everything together until well combined, and season with kosher salt to taste. If you like things on the spicy side, feel free to add more jalapeno.
Grilled Pineapple Salsa Variation
For a unique take on this recipe grill the pineapple until soft. Place all the ingredients in a food processor and pulse until combined. The salsa should be slightly chunky still.
🥣 How to Serve Pineapple Salsa
erve with your favorite tortilla chips for a healthy snack. But there are many ways to use this delicious homemade pico de gallo recipe! Here are a few ideas:
- As a topping for tacos, burritos, or fajitas
- As a dip for tortilla chips or vegetables
- As a side dish for grilled meats, seafood, or vegetables
- As a topping for avocado toast or baked sweet potatoes
- As a garnish for soups or stews
- As a filling for quesadillas or empanadas
Use pre-cut pineapple to save time. I find the grocery store does a better job with less waste.
You can store this pineapple pico de gallo salsa in an airtight container in the refrigerator for up to 3 days. To keep the flavors fresh, it's best to make it as close to serving time as possible. However, if you need to make it ahead of time, you can prepare the ingredients and store them separately until you're ready to assemble the pico de gallo.
⏲️Can You Make Ahead?
To make the pico de gallo ahead of time, you can prepare the ingredients as directed and mix them together in a bowl. Cover the bowl with plastic wrap or transfer the pico de gallo to an airtight container and store it in the refrigerator until ready to serve.
Be sure to give it a good stir before serving to redistribute the flavors
❤️More Delicious Sauce Recipes
💬Frequently Asked Questions
Do not freeze pico de gallo. The cell walls of the fresh ingredients will break down causing the dip to become runny and the fruit mushy.
Pineapple Pico de Gallo
- Mixing Bowl
- Chef's Knife
- Cutting Board
- 1 ½ cups pineapple diced
- 1 cup Roma tomatoes diced
- ⅓ cup red onion
- 1-2 jalapenos minced
- 2 Tablespoons fresh lime juice about 1 large lime
- ¼ cup cilantro chopped
- kosher salt to taste
- Cut the tomatoes, pineapple, onion, and jalapenos into small, evenly sized chunks. Place them in a large bowl. Be sure to add all the tomato juice.1 ½ cups pineapple, 1 cup Roma tomatoes, ⅓ cup red onion, 1-2 jalapenos, 2 Tablespoons fresh lime juice
- Finely chop the cilantro and add it to the bowl. Stir the ingredients together until they are well combined. Season to taste with salt. Add more jalapeno if not spicy enough.¼ cup cilantro chopped, kosher salt to taste
- Serve the mixture immediately, or store it in an airtight container in the refrigerator until you're ready to eat. For the best taste and freshness, consume within three days.
- For a spicier pico de gallo substitute either serrano peppers or a single habanero pepper.