The pineapple pico de gallo is the perfect way to spice up your summer celebration. Is fresh, mid-spicy, super easy to make, and ready in just 10 minutes! Use it to top tacos, as a side for grilled meats, or to serve as an appetizer with tortilla chips.
▢1 pineapple (about 2 pounds)
▢2 large tomatoes (diced)
▢1 medium onion (chopped)
▢2 jalapenos (chopped)
▢2 limes (juice)
▢1 bunch cilantro (finely chopped)
▢salt (to taste)
Wash, dry, and cut the pineapple in half lengthwise. Lave the stem attached (read note 1).
Cut through the flesh in a grid pattern making sure you don’t cut through the sides or bottom of the pineapple.
Cut around the edges too then use a spoon to scoop out the fruit chunks.
Chop the pineapple chunks into small bits and set aside along with the juices released.
Place the two pineapple shells in the refrigerator until needed.
Add tomatoes, onions, chilies, and fresh cilantro to a mixing bowl along with diced pineapple.
Add first the juice of one lime (you can add more later) and season with salt. Mix to combine everything.
Adjust salt and lime juice to taste, if you want, add more chilies too.
Chill the salsa in the fridge for 15 minutes.
When ready to serve, fill the pineapple shells with the pico salsa and bring them to the table.
Extra seasonings. You can also add pepper and a pinch of ground cumin for an earthy taste, but make sure the flavors don’t overwhelm the freshness of this salsa.
Other veggies. Crispy veggies like radishes, spring onions, and bell peppers work nicely in this recipe. You can also try with cucumber to make a cucumber pico!