Name: Pineapple Pico de Gallo
Prep time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 - 20 oz can pineapple tidbits, drained; 2 cups diced Roma tomatoes, about 4 tomatoes; 1 serrano or jalapeño stemmed, seeded, and finely diced (2 for more heat); 1/2 small red onion, finely diced; 1/4 cup chopped cilantro; 1 tablespoon lime juice; 1/2 teaspoon sea salt or kosher salt

Pineapple Pico de Gallo, a mixture of juicy pineapple tidbits, diced tomato, jalapeno pepper, salt, and a handful of other ingredients are all it takes to make this recipe so yummy!

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Do You Love Pico de Gallo salsa?

This variation of Pico de Gallo will have you making this salsa over and over again!! I pile it on fish tacos, grilled shrimp tostadas, or on top of chicken tinga tostadas.

Got Pineapple?

Sweet pineapple tidbits balance perfectly with tart lime, and the jalepeño intensifies the sweetness of the pineapple in this Pico de Gallo variation.

Pineapple Pico de Gallo, it’s super fresh, packed with flavor, and always seems to leave you with the feeling of having one more "spoonful.” The best part is, that you can throw together the best Pineapple pico de gallo you’ve ever had with ingredients that are probably already in your kitchen.

Is Pineapple Pico de Gallo a salsa?

Pico de gallo is a raw, fresh salsa, also known as salsa fresca (fresh sauce), salsa cruda (raw sauce), or salsa Mexicana.

Pineapple Pico de Gallo, is just one of the variations of Pico de Gallo with the addition of pineapple, keeping this salsa fresh and healthy. Love salsa? try these recipes...Restaurant-style salsa, Spicy Black Bean Corn Salsa, and Mango Pineapple Salsa.

Ingredients in Pineapple Pico de Gallo

You only need Seven ingredients for this delicious salsa

✱Pineapple tidbits - Fresh or canned, Mango can be added or substitute for pineapple
✱Tomatoes - Roma tomatoes, diced
✱Onions - Red or white, diced
✱Cilantro - Chopped
✱Chile Pepper - Serrano or Jalapeño
✱Lime juice - Fresh squeezed
✱Salt to taste

🞺Tip: Red ripe Roma tomatoes are what I prefer to use for this recipe. Roma (Plum) tomatoes are less watery and have fewer seeds. If you use another type of tomatoes, you can deseed them.