Pineapple Pico de Gallo

5 from 55 votes

Sweet pineapple and spicy salsa ingredients make this pineapple pico de gallo a perfect appetizer or topping on everything from favorite Mexican food to burgers!

Prep Time15

Total Time15

Course: Appetizer

Cuisine: Mexican

Diet: Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian

Servings: 2 tablespoon servings (total recipe: 3 ½ cups)

Calories: 8kcal

Author: Toni Dash

Ingredients

1 ¾ cups diced fresh pineapple
1 cup diced tomatoes seeded Roma tomatoes are a great choice
½ cup diced orange bell pepper
⅓ cup chopped cilantro
¼ cup diced red onion
1 tablespoon diced serrano chili stemmed and seeded (you can also use a jalapeño pepper if you want it milder)
1 ½ tablespoons freshly squeezed lime juice
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Instructions

In a medium bowl, mix together diced pineapple, tomatoes, bell pepper, cilantro, red onion, serrano chilies, lime juice, salt and black pepper. Stir until well combined.
1 ¾ cups diced fresh pineapple, 1 cup diced tomatoes, ½ cup diced orange bell pepper, ⅓ cup chopped cilantro, ¼ cup diced red onion, 1 tablespoon diced serrano chili, 1 ½ tablespoons freshly squeezed lime juice, ¼ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
Serve room temperature or chilled. If serving immediately allow the fresh salsa to sit for 20 minutes for the flavors to blend first.

Notes

Note about chile peppers

Serrano chilies are hotter than jalapeno peppers. If you want a less spicy salsa substitute jalapeno peppers.
Remove the stems and seeds from the chile peppers before dicing. Use the end of a dining spoon to scrape out the seeds.
Always wash hands well (or wear gloves) after handling chile peppers. Do not touch eyes, nose or mouth before washing hands.

How to Store

Store the pineapple salsa in an airtight container in the refrigerator for up to 3 days. The flavors will continue to blend and the salsa will soften when stored.

Nutrition