Pineapple pico de gallo

I love Mexican food. Specifically Mexican condiments.
Green and vibrant tomatillo salsa, spicy cayenne pepper sauces, and my all time favorite… pico de gallo.
I love pico!
I don’t make it as often as I’d like to, but I really need to get into that habit.
Habits of making batches of pico de gallo are habits I can live with. 

This morning I stopped at my local farmer’s market and picked up a fresh pineapple. Pineapples are pretty high in sugar, however, when paired with other ingredients, the pineapple can give a bit of sweetness to any dish, without adding any refined sugars to your recipes. Pineapple also helps with digestion, is packed with vitamins, and can help stop or slow macular degeneration. Well, aren’t you sweet, pineapple! (source)

As I sliced through the pineapple, I thought about what to do with these little juicy yellow gems. Then it hit me: pineapple salsa! Wait- pineapple pico de gallo! Yes and YES! 

Pineapple Jalapeno pico de gallo
Sweet and spicy, this chunky salsa-like condiment is sure to please the pineapple (and Mexican food) lovers in your life. Use it to top burgers. Or chicken! Or fish! Or toss with grilled shrimp and serve over rice! Or eat it right out of a bowl with a spoon. Or shovel it into your mouth out of the mixing bowl with the spatula you used to mix it.

No judgement. unnamed (11)


Pineapple pico de gallo
Serves 2
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Prep Time
10 min
Prep Time
10 min
  1. 1/4 red onion, finely chopped
  2. 1 large (or 2 small) fresh jalapenos-seeds and rib removed; finely chopped
  3. 1/2 cup small grape tomatoes, quartered
  4. the juice of 2 limes
  5. 1/2 cup fresh pineapple, diced into small chunks
  6. fresh chopped cilantro (sub parsley if you don't like cilantro)
  7. 1 tsp. sea salt
  8. 1 tsp. cracked black pepper
  1. Combine all ingredients into a bowl and stir well.
  2. Season with salt and fresh cracked black pepper.
  3. The longer it sits, the better it gets, so make ahead and let it refrigerate for a few hours before serving. This will last up to a week in a tightly sealed container in your fridge! It can also be easily doubled! You'll want extras, so go for it!
  1. Since I removed the seeds and ribs from the peppers, this pico de gallo isn't really spicy. But if you're worried, consider substituting the jalapeno peppers for poblano or sweet peppers. If you like it extra spicy, leave a few of the seeds/jalapeno ribs in! Also- it's best to wear gloves when working with jalapenos!



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