Description
This Pineapple Pico de Gallo is a fresh, sweet, and slightly spicy salsa made with juicy pineapple, crisp bell pepper, red onion, cilantro, jalapeño, and lime. It’s ready in just 10 minutes and perfect for tacos, grilled chicken, fish, or tortilla chips.
Ingredients
Scale
- 2 cups fresh pineapple, diced
- 1 red bell pepper, finely diced
- 1/2 small red onion, finely diced
- 1 cup fresh cilantro, chopped
- 1 jalapeño, finely diced (seeds removed for milder heat)
- Juice of 1 lime
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Tajín, for garnish (optional)
Instructions
- Add the diced pineapple, red bell pepper, red onion, jalapeño, and chopped cilantro to a large mixing bowl.
- Squeeze the juice of one fresh lime over the mixture.
- Add salt and black pepper.
- Stir everything together until well combined.
- Taste and adjust lime juice, salt, or pepper as needed.
- If desired, sprinkle Tajín on top just before serving.
- Serve immediately or refrigerate for 15–30 minutes to allow flavors to blend.
Notes
- For less heat, remove jalapeño seeds and membranes.
- For extra spice, leave the seeds in or add a second jalapeño.
- If the onion tastes too strong, rinse it under cold water before mixing.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Fresh pineapple works best, but canned (well-drained) can be used in a pinch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No cook
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/2 cup
- Calories: 60 kcal
- Sugar: 9 g
- Sodium: 150 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg