Pineapple pico de gallo is a fresh, tropical twist on a classic salsa. Juicy, sweet pineapple adds a burst of sweetness that balances with tangy lime juice.
Antioxidant-rich, each bite is a perfect combination of sweet and zesty, making it a versatile topping for tacos, fish recipes, or simply enjoyed with tortilla chips!
I was making a bowl with teriyaki salmon bites and had the idea to add pineapple to it for a fun tropical spin. I know not everyone's a fan of adding fruit to savory dishes (pineapple pizza haters) but I'm a huge fan.
After making this salsa we were adding it to tacos, scooping it on chips, and even mixed it up with avocado for a fruity guacamole.
It's a great way to jazz up an otherwise basic weeknight meal or make it a healthy snack.
What's the Difference Between Pico de Gallo and Salsa?
Pico de gallo is a TYPE of salsa, specifically a fresh, chunky, raw salsa. All pico de gallo is salsa, but not all salsa is pico de gallo!
Think of it like this: "Salsa" is the umbrella term (like "soup"), while "pico de gallo" is a specific style (like "chicken noodle soup").
In this recipe, we’re technically making a pico de gallo with pineapple because it's fresh, chunky, and not cooked - but calling it "pineapple salsa" works too since pico IS salsa!
Benefits of Fresh Pineapple
Pineapple packs a punch of vitamin c along with anti-inflamatory bromelain, an enzyme that helps break down proteins, aiding digestion and potentially reducing bloating and indigestion. Add in the other fresh ingredients along with it for a rainbow-colored condiment.
Customize Your Pineapple Salsa
There's no limit to the possible substitutions you can make with this recipe. Aside from the pineapple, fresh cilantro and lime juice, sky's the limit on changes you can make. Here are a few ideas:
- Swap diced scallions, white onion or sweet onion for the diced red onion
- Swap spicy jalapeno or serrano peppers for the red bell pepper
- Add in a ½ cup of roma tomatoes
- Swap out the pineapple with mango to make it mango salsa
- Get extra spicy and add minced habanero pepper
Tips from the Kitchen
This recipe is infinitely more tasty if you use fresh lime juice instead of bottled. There's something about the bottled kind that tastes like window cleaner to me. When you're shopping for limes, look for ones that have a bit of give when you squeeze them. That means they're juicier.
I'm a big believer in dicing things in small pieces. There's something about the texture of a small dice that's so much more appealing to me. I can't explain it! If you don't have the knife skills or sharp knife, a chopper or even the food processor can make a quick job of this type of salsa.
If you are watching your budget, going for a whole fresh pineapple is the way to go. I find it's more than half the cost of pre-cut pineapple at the store. You can use canned pineapple if you like. I recommend going with the pineapple packed in its own juices versus the syrup so you skip the added sugar. Pineapple is sweet enough on its own.
Precision is not key for pineapple pico de gallo. I provide rough quantities in the recipe below. But if you have more pineapple, throw it in. Not enough cilantro? No big deal. The flavors will still come together and taste great. I love a recipe that can't be screwed up!
How to Know if Fresh Pineapple is Ripe
This is what I look for when I'm shopping for pineapple:
- Color: Look for a pineapple that has a golden-yellow color at the base and extending up the sides. A little green is fine, but mostly green pineapples are likely underripe.
- Smell: A ripe pineapple has a sweet, fruity smell at the base. If it smells like fresh pineapple, it is likely ready. If it has no smell, it may not be ripe yet; if it smells fermented with a little sourness, it may be overripe.
- Feel: Gently squeeze the pineapple. It should have a slight give. Too firm means it is probably underripe, and too soft may mean it is overripe.
- Leaves: The leaves at the top should be bright green and pull out easily when gently tugged. If they come out too easily, though, it might be overripe.
Storing Fresh Pineapple Salsa
Keep the salsa in an airtight container for 2 - 3 days. It's just as good the next day as the flavors continue to marinate.
Print
Pineapple Salsa Recipe
- Prep Time: 20 min
- Total Time: 20 minutes
- Yield: 8 servings
- Category: condiment
- Method: mixing
- Cuisine: Mexican
Description
Pineapple pico de gallo is a fresh twist on a classic salsa. Anti-oxidant rich, use it as a topping for fish and chicken or served with chips.
Ingredients
- 1 ½ cups fresh pineapple, diced
- ½ cup red bell pepper, diced (1 medium sized pepper)
- ½ cup onion, diced (1 small red onion)
- ½ cup cilantro, chopped
- 1 Tbs fresh lime-juice
- ¼ tsp salt
Instructions
- Combine all of the ingredients in a medium bowl and toss together.
- Serve the salsa along with chips or as a topping for fish, chicken or tacos.
Nutrition
- Serving Size: 1 serving
- Calories: 23
- Sugar: 3.9 g
- Sodium: 74.3 mg
- Fat: 0.1 g
- Carbohydrates: 5.7 g
- Fiber: 0.8 g
- Protein: 0.4 g
- Cholesterol: 0 mg
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