This Pineapple Pico De Gallo is perfect for summer! It is fresh and oh so delicious and has a nice tropical twist.This pineapple salsa takes minutes to prep and goes great with just about anything. We love eating it with fish, chips and vegetables.This healthy snack is sweet and fresh but still has the kick from the fresh raw red onion.
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, Buffalo Shrimp Tacos, Salmon in the Air Fryer, Air Fryer Salmon Bites and Frozen Pork Chops in the Air Fryer. If I am making this recipe to dip with chips, I like to also serve it with my Pork Belly Guacamole and Mango Pico de Gallo.
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Why You Will Love My Pineapple Pico de Gallo Recipe
- It is so simple! You simple cut up and prepare all of your ingredients and mix them together.
- This recipe requires minimal fresh ingredients that you can find at just about any grocery store.
- This perfect topping is naturally gluten free, dairy free, soy free, vegan, and paleo
- Fresh fruit salsas make a great addition to just about any meal.
- I love to make my pan seared sea bass and pair it with this pico de gallo.
- The tropical flavors in this dish will scream summer!
- Unlike traditional pico de gallo, this pineapple version is located with vibrant colors and tropical fruits.
Ingredients
- Whole 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. The sweetness of the pineapple is what makes this recipe!
- Red pepper-Compliments the pineapple well, but any colored pepper will work.
- Cilantro-I like fresh cilantro, it enhances the flavor big time.
- Fresh zesty 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
- Other fruits- This recipe would also taste great with fresh mango in place of the pineapple to make mango pico de gallo.
- White onion-White onion is more of a sweet onion. If you do not like the sweet and salty taste, you can use white onion. You can also use yellow onion or add green onions in for additional flavor and texture!
- Peppers or ripe tomatoes- For additional spice and flavor you could add in finely spicy jalapeño peppers, serrano peppers,
- Fresh herbs-You can also add fresh parsley into the mix!
- Added sugar-While I think this recipe is perfect without sugar and I am not a big fan of adding unnecessary sugars into the mix, you can add some sugar if you are usied to adding sugar into your own salsa.
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!
How To Make The Best Fruity Salsa
Step #1: First, start by washing your fresh produce and chopping all of your ingredients. Then, add the fresh lime juice and remaining ingredients into a blender and blend until your desired consistency.
Equipment Needed
Expert Tips
- 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.
Recipe FAQ’s
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.
Using a sharp knife and cutting board, first cut off the top of the pineapple, then stand the pineapple upright and cut off the skin on the sides. Then slice into pieces.
Storage Instructions
- This recipe can be stored in an airtight 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
Equipment
- knife
- cutting board
Ingredients
- 1 whole pineapple skinned and cubed into 1/2 inch pieces
- 1 whole red pepper chopped into small pieces
- 1 whole red onion chopped
- 1/2 tsp sea salt
- 4 whole limes juiced
- 1/2 cup fresh cilantro
Instructions
- Place all ingredients in a bowl together and mix!
Deborah L Anderson says
How much salt
1/2 tsp! The recipe card has been updated!
Lori says
Light, fresh, so flavorful! I like serving this on the side with fish dishes!
Allianna Moximchalk says
Perfect for fish! So glad you enjoyed!
Doreen says
This recipe is fresh, easy and so tasty. It will be in rotation for summer sides, toppings and to snack on. Day1.- we had it on top of grilled pineapple bacon chicken sausage
Day 2- had it on top of grilled chicken….
allianna says
This makes me so happy to hear! Thanks for making my recipe, Doreen!