Description
A fresh, vibrant Pineapple Pico de Gallo perfect as a zesty topping for chicken, tacos, or as a delicious dip with tortilla chips. This tangy and sweet salsa combines juicy pineapple with tomatoes, jalapeños, and cilantro for a refreshing twist on the classic Mexican pico de gallo.
Ingredients
Scale
Pineapple Pico de Gallo Ingredients
- 2 cups fresh pineapple, diced
- 2 cups tomatoes, diced
- 1 cup sweet onion, diced
- ¼ – ½ cup jalapeños, finely diced*
- ¼ cup fresh lime juice, freshly squeezed
- 2 garlic cloves, finely minced
- ¾ cup chopped cilantro
- Salt, to taste
Instructions
- Mix Ingredients: In a large bowl, combine the diced pineapple, diced tomatoes, diced sweet onion, finely diced jalapeños (adjust amount based on desired heat), freshly squeezed lime juice, minced garlic cloves, and chopped cilantro.
- Toss to Combine: Gently toss all the ingredients together until evenly mixed and well combined to allow the flavors to meld.
- Season and Serve: Add salt to taste and give the mixture one final toss. Serve immediately on top of grilled chicken, tacos, or as a refreshing dip with tortilla chips.
Notes
- Adjust jalapeño quantity to control spiciness according to your preference.
- Use fresh lime juice for the best flavor; bottled lime juice may alter the taste.
- This pico de gallo is best served fresh but can be stored covered in the refrigerator for up to 2 days.
- For a milder version, remove the seeds and membranes from the jalapeños before dicing.
- Chilling the mixture for 15-20 minutes before serving enhances the flavor blend.
