Pineapple Pico De Gallo

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I make this Pineapple Pico de Gallo when I want something fresh, bright, and a little dramatic. Juicy sweet pineapple, ripe tomato, zesty lime, and jalapeno heat come together perfectly, and suddenly tortilla chips are a real event. This takes a total cooking time of 15 minutes, and all you need is a knife and a chopping board.

It is no secret that I love Mexican food and all the trimmings that go with it. That is why there is always a fresh jar of this pineapple pico gallo in my fridge. The first time I made this, it was meant to be a quick topping for my vegan birria tacos. I thought the pineapple would complement the smoky flavor nicely. Then I blinked, and my kids were standing at the counter eating it with tortilla chips. I followed their lead and tried it… and you should too! 

Before I started getting a little adventurous and testing the limits of my children’s palates, I would stick to serving my chipotle corn salsa, and it is a great, safe option too. But recently, my kids have been loving this take. Homemade salsa can somehow sound boring, but also like a project at the same time. But this one is unfairly easy and super impressive. You just dice a few ingredients, and you are done.

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🥘 Ingredients

The ingredients could not be simpler. I recommend using only fresh ingredients, as this is what makes the pico de gallo stand out.

Tomatoes: I use ripe, fresh tomatoes for the best flavor and texture. Roma tomatoes work really well as they are naturally sweet and not too watery.

Diced pineapple: Using fresh pineapple is non-negotiable. I prefer not to use precut pineapple as it loses a lot of its natural sweetness and flavor. 

Red Onion: Red onion gives this pico a little bite and crunch. If the raw onion flavor is too strong, you can soak your onion in cold water for 10 minutes. 

Jalapeno pepper: I remove the seeds from my jalapeno pepper along with the white membranes for a milder heat profile.

Cilantro and salt: Fresh cilantro gives this pico that classic flavor that pulls everything together. In this recipe, the salt actually enhances the sweetness of the pineapple. 

Lime juice: Freshly squeezed lime juice gives my pico de gallo the finishing touch that makes the entire bowl crisp. 

🔪 How To Make

I cannot stress enough just how easy this recipe is. Just have a look below. 

Prep tomatoes: I cut the tomatoes in half, scoop out the seeds and watery centers.

Dice fresh ingredients: Next, I dice the tomatoes, pineapple, red onion, and jalapeno. Then I add it to a large mixing bowl.

Mix remaining ingredients: I add lime juice, cilantro, and salt to the bowl and gently mix until everything is combined. Taste and adjust the salt or lime if needed.

Refrigerate and serve: Finally, I cover the bowl and refrigerate for 30 minutes, to help the flavors blend. Then it is ready to serve.

📖 Variations

This is another one of those recipes that I can really play around with. And the best part is, I have yet to try a variation that does not taste amazing. They all work in their own unique way.

Apple mint swap: I swap out the pineapple for the same amount of finely diced apple. And instead of cilantro, I use a few sprigs of fresh mint. Tart apples like Granny Smith work best. 

Serrano heat boost: I have used serrano peppers instead of jalapeno for an adventurous amount of heat. I start small and adjust it to my liking.

Tropical mango blend: For this variation, I use half the amount of pineapple and replace the other half with diced mango. This is a tropical take that adds a cooling effect for those extra hot dishes. I prefer to use firmer mangoes for this recipe. 

🍽 Serving Suggestions

My kids have taken a real liking to this pineapple pico de gallo. I have seen them add it to nearly every Mexican dish I put in front of them. As if my loaded vegan nachos were not enough, I have even seen them spoon it on top of their edamame guacamole.

I also love doing a build-your-own burrito spread for my family. All the Mexican staples are there, but it’s the toppings that really get everyone excited. Of course, the pineapple pico de gallo is there along with a bowl of my tomatillo salsa verde, and my much-loved creamy vegan queso fresco. I always make sure there is a bowl of air fryer tortilla chips as well, so that the adornments really get their time to shine.

🧊 Storing And ♨️ Reheating

Refrigeration: I store my pineapple pico de gallo in an airtight container in the fridge for up to 3 days. Before serving, I like to give it a quick stir to redistribute the juices. 

Freezing: I do not recommend freezing this pico de gallo. The pineapple and tomatoes release a lot of water as they thaw, and the texture becomes soft and mushy instead of crisp.

Reheating: Pico de gallo is always served cold or at room temperature, and I do not recommend reheating it. 

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