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bowl of pineapple pico de gallo surrounded by cilantro, limes, tortilla chips
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5 from 1 vote

Pineapple Pico de Gallo

This Pineapple Pico de Gallo is a sweet and spicy take on a traditional dish. With only a handful of ingredients, this refreshing condiment comes together in no time.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer, Snack
Cuisine: American, Mexican
Servings: 3.25 cups
Calories: 64kcal
Author: Beth Chen

Ingredients

  • 1 1/2 cup Fresh Pineapple diced
  • 1/2 cup Red Onion diced
  • 1/4 cup Cilantro chopped
  • 1 cup Roma Tomatoes Diced, about 2 tomatoes, seeds removed. Substitute cucumber or jicama, if AIP or nightshade free.
  • 1-2 Jalapeño Peppers Membrane and seeds removed then finely diced. Optional if AIP, nightshade free or prefer a milder pico de gallo
  • 1 tablespoon Fresh Lime Juice
  • 1/2 teaspoon Salt

Instructions

  • Add all the ingredients in a bowl.
  • Stir to combine then serve.

Video

Notes

  • If you’re AIP or avoiding nightshades, omit the peppers and tomatoes. Add cucumber or jicama as a substitute.
  • Store your pico de gallo in an airtight container for 2-3 days. This recipe will not freeze well.
  • If you’ve got some time, let the salsa rest in the fridge for at least 30 minutes to let the flavors combine.
  • Make sure to dice all the ingredients the same size. It looks nice plus it helps all the flavors make it into one spoonful or chip.

Nutrition

Serving: 1cup | Calories: 64kcal | Carbohydrates: 16g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 364mg | Potassium: 314mg | Fiber: 3g | Sugar: 11g | Vitamin A: 783IU | Vitamin C: 55mg | Calcium: 25mg | Iron: 1mg