Name: Pineapple Pico de Gallo
Prep time: 20 min
Total time: 20 min
Cuisine: Mexican-Inspired
Ingredients: 1½ cups fresh pineapple, diced; 1 cup Roma tomatoes, diced; ¼ cup green bell pepper, diced; ¼ cup yellow bell pepper, diced; ¼ cup orange bell pepper, diced; ¼ cup red onion, diced; ⅓ cup cilantro, finely chopped; 4 tablespoons fresh lime juice (about 2 limes); ¼ teaspoon black pepper; ⅛ teaspoon salt, or to taste; 1 tablespoon jalapeño, diced

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A fresh twist on traditional salsa, Pineapple Pico de Gallo is a sweet, spicy, and tangy medley of tropical flavors and crunchy textures. I like making this whenever I want to add some vibrant, fruity flair to grilled meats or simply enjoy a bright, refreshing dip with tortilla chips. It’s light, juicy, and bursting with the zesty zing of lime and the subtle kick of jalapeño.

Pineapple Pico de Gallo

Why You’ll Love This Recipe

Flexible Recipe: I can easily adjust this based on what I have in the fridge. Whether I’m out of one type of pepper or want to try a new fruit, it still turns out delicious.
Perfect Appetizer: It comes together in about 20 minutes, making it a fantastic last-minute party dish.
Sweet and Delicious: All the ingredients are fresh and natural — no additives or preservatives, just bold, bright flavors.
Great for Sharing: This salsa never lasts long at any get-together. It’s a colorful crowd-pleaser that’s easy to double or triple for larger gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 whole pineapple (use rind for bowl presentation if desired)
1½ cups fresh pineapple, diced
1 cup Roma tomatoes, diced
¼ cup green bell pepper, diced
¼ cup yellow bell pepper, diced
¼ cup orange bell pepper, diced
¼ cup red onion, diced
⅓ cup cilantro, finely chopped
4 tablespoons fresh lime juice (about 2 limes)
¼ teaspoon black pepper
⅛ teaspoon salt, or to taste
1 tablespoon jalapeño, diced

Directions

I start by chopping all the fruits and vegetables into small, even pieces for the best texture.
Next, I cut the pineapple in half lengthwise. Using a small knife, I run along the inside edges, then cut the fruit both lengthwise and crosswise. A spoon helps me scoop out the chunks, leaving behind a beautiful pineapple “boat.”
I discard the tough pineapple core and toss the diced pineapple into a mixing bowl.
Then, I add the tomatoes, bell peppers, red onion, jalapeño, cilantro, lime juice, salt, and black pepper. I give everything a good mix until it’s well combined.
Finally, I scoop the salsa back into the pineapple halves for a fun presentation and serve it right away with chips or as a topping.

Servings and timing

This recipe makes enough for about 10 to 12 servings as a dip or topping. It only takes about 20 minutes from start to finish — no cooking required.

Variations

Mango Twist: I sometimes swap the pineapple for mango or add a bit of both for a tropical fusion.
Grilled Pineapple: Grilling the pineapple first adds a caramelized, smoky depth to the salsa.
Protein Boost: Adding black beans or chickpeas turns this into a heartier dip or salad.
Spicy Kick: I use serrano peppers when I want more heat, but I cut back on the amount since they’re hotter than jalapeños.
No Cilantro: If I’m not a fan of cilantro, I just leave it out — the salsa still tastes amazing.

Storage/Reheating

I store leftovers in an airtight container in the fridge, where they stay fresh for up to 5 days. I avoid keeping the pineapple boat in the fridge, though — it doesn’t hold up as well after the first day. This salsa is best enjoyed cold and doesn’t need reheating.

FAQs

What’s the difference between pineapple salsa and pineapple pico de gallo?

Pineapple salsa is often smoother or more blended, while pineapple pico de gallo has a chunkier texture. I like the pico version when I want each ingredient to stand out in every bite.

Can I use canned pineapple?

Yes, I’ve used canned pineapple in a pinch. It still tastes great, but I always drain it well to avoid extra liquid in the salsa.

Is this recipe very spicy?

Not really. One jalapeño adds a mild kick. If I want it hotter, I leave in some seeds or use a second pepper. For a milder version, I remove all the seeds or skip the pepper entirely.

Can I make this in advance?

Yes, I often make it a few hours ahead. The flavors blend even better with a little time in the fridge, but I serve it the same day for the freshest taste.

What do I serve pineapple pico de gallo with?

I love it with tortilla chips, grilled chicken, fish tacos, or even spooned over rice. It’s incredibly versatile and brightens up almost any dish.

Conclusion

Pineapple Pico de Gallo is my go-to when I want something fresh, fruity, and a little fiery. It’s quick, colorful, and always a hit whether I’m serving it as a party dip or a side to grilled mains. With its juicy pineapple chunks, crisp veggies, and zesty lime flavor, it’s a summer staple that never goes out of style.