Are you a salsa fan or a pic de gallo fan? Or are you like me and love both? Pineapple pico de gallo adds a wonderful sweet, tangy and tropical zip to tacos or grilled seafood. It’s especially delicious and a favorite topping of mine with pork carnitas, shrimp or fish tacos. You’ll love it with my Instant Pot Carnitas Tacos. The tender pulled pork and pineapple pico de gallo are a match made in heaven.
Pico de gallo is also known as salsa fresca or salsa cruda which perfectly describes it’s freshness since it is made with fresh chopped tomatoes, onion, spicy peppers and cilantro. It differs from salsa in that it contains less liquid and is not cooked. Pineapple pico de gallo adds in additional sweetness from fresh pineapple. I also like to add in a fresh squeeze of lime. It balances the sweet and tart. And the fresh tomatoes marry it all together.
How to pick a perfect pineapple
Deciding when a pineapple is ripe and ready can be a little tricky. In choosing a pineapple, I generally go with smell over looks. A ripe pineapple has a distinctive sweet and stronger pineapple smell. It also has a little bit of give in the flesh without being too soft (the squeeze test). Smell the bottom of the pineapple rather than the top leafy part. If it doesn’t smell like a sweet fresh pineapple, choose another. It will likely mean it was picked too early. Having bright green leaves on the crown is also a good sign.
When it comes to measuring and slicing all the ingredients for the pineapple pico de gallo, exact amounts aren’t completely necessary. I almost rarely ever measure exact amounts and follow a general rule of thumb where I keep about the same proportions of tomatoes to onion to pineapple. You can adjust the spiciness or amount of onion you prefer to your tastes. When it comes to choosing what type of tomatoes to use, choose any kind you like as long as they are fresh. It’s fun to mix in different types of tomatoes or colors (such as yellow tomatoes or fresh hot house tomatoes with fresh cherry tomatoes).
Do you have a favorite topping for tacos? I think you’ll love pineapple pico de gallo when you’re in the mood for something a little tropical and really fresh. Give it a try and leave me a comment below.
If you’re active on Instagram, please give me a follow at @pineneedlesinmysalad I’d love to hear from you. If you make any of my recipes, use #pineneedlesinmysalad and share your photo.
Pineapple pico de gallo adds a wonderful sweet, tangy and tropical zip to tacos or grilled seafood. It's especially delicious and a favorite topping of mine with pork carnitas, shrimp or fish tacos.
- 1 cup tomatoes chopped
- 3/4 - 1 cup white onion chopped
- 1 cup fresh pineapple chopped
- 1/2 cup cilantro chopped
- 1/2 - 1 jalapeno or serrano pepper diced (amount to taste)
- 1 juice of a lime
- 1 generous pinch sea salt
- 1 pinch freshly ground pepper
Combine all the ingredients in a bowl and mix together. Taste and adjust seasoning to your tastes. Serve immediately. Cover and store in the fridge 2 - 3 days.
Did you try this recipe? I'd love to hear about your experience. Please leave me a comment on this recipe's blog page. Also, subscribe to my weekly email newsletter. No spam, just great recipes. https://pineneedlesinmysalad.com.pineapple-pico-de-gallo