Pico de gallo is so easy to make and it is a yummy addition to any taco. When there is pineapple involved though, it takes on a whole new level of yumminess. The spicy jalapenos combined with the sweetness of the pineapple will make your taste buds explode with flavor.
It does not matter what you add this pineapple pico on top of. It is so good i could just eat it with a spoon! I like to eat it just like a salsa with tortilla chips or add on top of some seafood tacos, and chicken or beef fajitas to add a bit of sweet and spicy to your dish.
When buying pineapple, I like it to set on the counter for a few days. If it is all green then, it will more than likely not be very ripe. I wait until my pineapple has a good mix of yellow in the green skin.
But don’t wait to long, when your yellow spots start turning brown it might be too ripe. You should also be able to smell the pineapple as well. If you stick your nose close to the bottom and smell that sweet pineapple then it is ready.
This pineapple pico de gallo can be made in advance if needed and will keep in the fridge for at least 3-4 days. If you are short on time, a lot of grocery stores sell pico de gallo already prepared. You can add diced up pineapple to the store bought pico and it will be just as good!
If you prefer canned pineapple that will work as well. Just be sure to drain and cut the chunks into smaller pieces, if desired. You don’t have to stop at pineapple too, if you like mango add it, or use instead of the pineapple.
What else can I use Pineapple Pico de Gallo for?
You can really put this on whatever you like! If you think it will make your dish better, add it! Some of my favorite uses for this pineapple pico are:
- fish or shrimp tacos
- beef or chicken fajitas
- fajita salad
- toppings for nachos
- as a salsa with tortilla chips
- on top of grilled chicken
- veggie tacos
This is really an easy recipe that you can tailor to your liking and use on whatever you would like! If you are going for a more mild taste, then be sure to take out your jalapeno seeds and the green flesh that is a part of the seeds. If you want to go for hot and spicy, leave all the light green flesh and seeds.
I have also recently learned that jalapenos will get spicier as they ripen. So if you have a really wrinkly jalapeno, you can bet that it will probably be spicy, especially if you leave the seeds and flesh in.
Feel free to add more pineapple and less cilantro, whatever your taste buds prefer. I also like to add a little salt, pepper and a tiny bit of cumin to our pineapple salsa.
Add this pineapple pico to some spicy shrimp tacos and be sure to whip up a batch of my quick pickled purple cabbage for an explosion of flavor! You will not be disappointed!
I hope you enjoy this recipe as much as I do. It is very simple to put together and has such a punch of flavor, which is exactly my kind of recipe!
If you make this recipe, be sure to tag me using #moerecipes so I can see what you are adding this delicious pico too!
Pineapple Pico de Gallo
This pineapple pico de gallo is the perfect balance between spicy and sweet. It will make your taste buds sing and you will be begging yourself to make more! Perfect for shrimp or fish tacos, fajitas or just by itself!
- 1 large tomato
- 1/2 medium purple onion
- 1 whole jalapeno
- 1 bunch of cilantro
- 1/2 large pineapple
- 1/2 lime
- salt and pepper to taste
Dice all ingredients and add to a large bowl. Be sure to de-seed the jalapeno if you do not want it to be spicy.
Squeeze the juice of the lime into the diced ingredients.
Mix all ingredients together and add salt and pepper to taste. Enjoy.
Feel free to add as much pineapple as you would like. If you do not like a lot of cilantro then do not use as much. This recipe can be made to your liking so use as much or little of an ingredient as you wish. Serve on top of tacos, or with chips, plus so much more!