This Pineapple Pico De Gallo is perfect for summer! It is fresh and oh so delicious. It takes minutes to prep and goes great with just about anything. We love eating it with fish, chips and vegetables. It is sweet and fresh but still has the kick from the fresh raw red onion. It can be paired for either a sweet or savory dish.
This dish is a staple in my house during the summer months. I love to pair it with just about any seafood or just eat it with chips on its own. I will make a large bowl of this for any cookout I attend during the warm months and it is always a hit. I love to pair it with my halibut fish tacos!
Why You Will Love This Recipe
- It is so simple! You simple cut up and prepare all of your ingredients and mix them together.
- This dish is naturally gluten free, dairy free, soy free, vegan, and paleo.
- Kids will love this dish as well! Some kids may prefer less raw red onion so you may have to adjust the recipe some.
- I love to make my pan seared sea bass and pair it with this pico de gallo.
- The fresh flavors of this dish will scream summer!
- This would fair well with gluten free tortilla chips or add to the sweetness with cinnamon sugar tortilla chips.
- Pineapple-We like to use a whole one and make plenty for leftovers to use with an appetizer. Chop this baby up into small 1 inch cubes.
- Red pepper-Compliments the pineapple well, but any colored pepper will work.
- Cilantro-I like fresh cilantro, it enhances the flavor big time.
- Fresh lime juice-To keep this pico nice and fresh with adding a citrus touch to the sweet pineapple.
- Red onions-For a nice crunch. I like red onions because they are more savory in this recipe. I use yellow onions for things where I want a sweet flavor.
- Salt – This will help offset the sweet fruit. I prefer to use pink Himalayan sea salt.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- This recipe would also taste great with fresh mango in place of the pineapple.
- For additional spice, you could add in finely diced jalapeño peppers.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
- Tip # 1: You will want to make sure to use red, yellow, or orange bell peppers in this dish. They will be more sweet than a green bell pepper. I prefer to use a red bell pepper because the added color makes this dish even more beautiful.
- Tip # 2: Depending on the dish you are pairing this pico de gallo with, you can choose the size you chop your ingredients based on the meal. Depending the pairing, you. may want smaller chunks than others.
- Tip # 3: Limes are commonly seedless. When you juice your limes you can squeeze directly into the bowl.
I love eating fresh pico de gallo with any kind of white fish, chips, or even vegetables! I love to make this pico to be served over salmon. It goes so well with my Frozen Salmon In The Air Fryer. I love this recipe because you do not even need to thaw your fish!
Cilantro is definitely a love it or leave it herb. If you are one of the ones who don’t like it, I would recommend to lower the amount of cilantro in this dish and also chop it finer. The other flavors of this dish will help to mark the taste of the cilantro.
I don’t recommend frozen pineapple for this dish because it will have additional liquid and also be softer when you thaw it.
- This recipe can be stored in an air tight container in the refrigerator for up to 5 days.
Other Fresh Sides You Will Love
Want a free guide to my go to healthy alternatives?
Pineapple Pico De Gallo
- cutting board
- 1 whole pineapple skinned and cubed into 1/2 inch pieces
- 1 whole red pepper chopped into small pieces
- 1 whole red onion chopped
- 4 whole limes juiced
- 1/2 cup fresh cilantro
- Place all ingredients in a bowl together and mix!