This healthy pineapple pico de gallo is so quick and easy to make, plus will add so much freshness to tacos, burgers, salads, rice dishes and much more. It comes together within 10 minutes, provides tons of nutrients and also is naturally vegan and gluten-free.
This might sound off season to share a pineapple pico de gallo right now that the weather is cooling down, but I enjoy all sorts of pico de gallo all year long so I decided not to wait for the summer to get this amazing recipe out!
I made a cucumber pico de gallo already for the blog, which I prep all-the-time, but felt like sharing a fruity pico de gallo this time. I make this spicy peach salsa or this roasted mango habanero salsa when the stone fruits are in season, but pineapples are available most of the year and perfect for a sweet & spicy recipe.
Actually, this pico de gallo is barely considered a recipe, it is so easy and quick to make! It does require some chopping to get the ingredients to a fine texture, but there is no cooking implicated and it comes together within 10 minutes.
It adds a ton of tropical freshness to buddha bowls, tacos and salads and makes for a healthy but simple dip for tortillas chips. Such a healthy addition to get more texture, flavor and color to meals otherwise not that exciting, plus will boost your meal with lots of extra nutrients. It can also make for a beautiful final touch to a heavier meal such as burgers or enchiladas.
And don't be thrown off by the pineapple-tomato combo. Adding tropical fruits to a chunky salsa, especially mango or pineapple, brings a huge punch of sweet and tangy flavor to your meal. If you have never tried that kind of combo, give it a go, it really works well!
Salsa vs pico de gallo
Pico de gallo (salsa fresca) is typically made using fresh ingredients including tomatoes, onion, jalapeño and cilantro. It has a chunky or crumbly texture with every ingredient clearly visible.
A classic salsa often is made by cooking the tomatoes to remove some of their juice and get them to a softer consistency. Similarly to a pico de gallo, it usually includes cilantro, lime juice and jalapeño, but has a much saucier consistency with the ingredients all blending together.
What's to love about this recipe
- SO fresh and tropically delicious!
- Amazing sweet and savory combination
- Versatile and very simple
- Goes great with many meals, especially Mexican inspired dishes
- Healthy, high-fiber and loaded with vitamins
- Oil-free, vegan and gluten-free
Ingredient list and substitutions
- Fresh pineapple: I highly recommend using fresh pineapple to make this recipe. Canned or frozen won't bring that freshness and the texture would not be as great. If you don't want to chop a whole pineapple, then simply grab it all prepared in large cubes at the grocery and simply chop them finer.
- Fresh tomatoes: I used on-the-vine tomatoes that you can find anywhere. BUT, cherry, Roma or cocktail tomatoes would also work well. This pico de gallo will be even better in the summer when the tomatoes are in season!
- Red onion: I always use red onions when making a pico de gallo since they have a milder pungent flavor compared to yellow onions and a nice color as well. Green onions would work too; and if you can handle stronger flavor, then yellow onion would be great.
- Jalapeño: optional if you want to avoid any spiciness at all. I usually remove their seeds so it is not too spicy for my kids, but for a spicier pico de gallo, include the seeds or swap for a Serrano or Habanero pepper. You can also use half of a regular green bell pepper for no spice at all, but to still have some crunchiness and pop of green color.
- Cilantro: I can't imagine making a pico de gallo without it, but if you cannot stand cilantro, then just omit it or swap for some fresh mint or parsley.
- Lime juice: it brings all the ingredients together and adds an amazing zesty and tangy flavor.
How to make a pineapple pico de gallo
You will have to chop all the ingredients in tiny cubes, as small as you can. The fine texture is best so you have all the flavors in each bite and it is easier to scoop, especially if you plan on serving with tortilla chips.
Ideally, you would avoid using a food processor and chop the produce by hand so it does not get all mushy.
Once chopped, combine the ingredients in a bowl and stir well. Add the lime juice, salt to taste and serve!
Watch how to make it
- Pico de gallo will release some juice as it sits and rests, this is expected! You can drain some of it when serving, but then add some extra lime juice as needed to keep the flavor strong.
- Make sure your pineapple is juicy and super sweet for best result. If not ripe enough, the pico de gallo might end up being more tart.
- If you decide to make your pico de gallo ultra spicy by using Habanero peppers, then use gloves when chopping them.
- You can also let your pico de gallo rest in the fridge for about 20 minutes to allow some time for the flavors to infuse together.
Our preferred way to enjoy a pineapple pico de gallo simply is by scooping it with tortilla chips for a healthy snack.
Also makes for an amazing topping for grain bowls (perfect over this Mexican buddha bowl), salads or burgers to add more flavor and texture.
Pico de gallo obviously pairs well with any Mexican-style meals such as tacos, tostadas, quesadilla or even scoop over guacamole for a nice pop in color and layer of texture. We especially love it over these vegan fish tacos!
Stuff it in burritos or tortilla wraps and use leftovers to fold in rice dishes. We even love it over simple baked potatoes!
You can easily play around with the ingredients: there are no rules and I think would be difficult to mess it up!
- Make it creamier: add cubes of avocado to your pico de gallo.
- Change up the fruits: swap the pineapple for mango, strawberries, peaches or even watermelon.
- Boost the flavor: you can add freshly crushed garlic to your pico de gallo for more pungent flavor, if you want.
Keep leftovers in an air-tight container in the fridge for 2-3 days. It will get more liquid-y while storing, which won't change the taste at all. You can drain some of it and add an extra splash of lime juice before using the leftovers.
More pineapple recipes
- Peach pineapple smoothie
- Vegan pineapple upside down cake
- Pineapple vegan cheese ball
- Pineapple slush
- Coconut pineapple tropical rice
- Coconut pineapple chia parfait
- Pina colada mocktail
I hope you like this pineapple pico de gallo as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Pineapple Pico de Gallo
- 1 ½ cups fresh pineapple - finely diced
- 1 ½ cups fresh tomatoes - finely diced
- ½ cup red onion - finely diced
- 1 jalapeño - with or without the seeds, finely diced
- ⅓ cup cilantro - chopped
- 2 tbsp freshly squeezed lime juice
- ½ tsp salt - or to taste
- Clean and dice the pineapple, tomatoes, red onion, jalapeño and roughly chop the cilantro. Also, juice the lime.
- Then, combine in a medium bowl the dice produce, lime juice and add salt to taste. Enjoy!
- Store the pico de gallo in an air-tight container in the fridge for up to 3 days. The salsa will release some liquid as it rests, although this will not change the flavor. Drain and as some more lime juice if needed.
- Use as a simple dip for tortilla chips or garnish over tacos, tostadas, enchiladas, salads, grain bowls, etc. Also amazing in burgers and burritos to add freshness.