Pineapple Pico de Gallo with Cherry Tomatoes is a delicious twist on the classic salsa! This tropical fruit pico de gallo blends natural sweetness with a hint of spicy for a zesty appetizer or healthy addition to taco night! It's great spooned over chicken or fish with rice too!
Fresh salsa is just the BEST, especially when cherry tomatoes are in season! Adding pineapple for a fruit pico de gallo is really an amazing flavor! It's sweet and spicy, and really vibrant and fresh!
All those fruits and veggies make this a really healthy snack too! Perfect for a game day appetizer or a summer barbecue.
When cherry tomatoes are bursting from the garden, try this Cherry Tomato Pico de Gallo. In the winter we often stick to this 5 Minute Blender Salsa with canned tomatoes.
Ingredients & Substitutions
Quick and easy with only 8 ingredients, this pineapple pico de gallo salsa is made from lots of fresh fruits and veggies!
- Pineapple - I recommend using a fresh pineapple for this recipe over canned or frozen.
- Cherry Tomatoes - They bring their own sweetness to this salsa and bold pops of red color. You can use any kind of tomato. Red bell pepper is a great substitution, use about ¼ cup chopped.
- Red Onion - I like red onion mainly for its extra color and sharp flavor. Really any onion will work, including milder scallions.
- Jalapeño Pepper - A little heat is really delicious to balance the sweetness of the pineapple. You can use as much or as little as you like, or can leave it out altogether. You can also substitute any type of hot pepper. To keep it mild, you could use a sweet mini or regular bell pepper in any color. The heat is most intense in the ribs and seeds. I used a quarter of a fresh jalapeño pepper with the ribs and seeds removed.
- Garlic - A fresh clove of garlic adds a lot of flavor to this salsa. Garlic is not a must however, and can be left out if you don't have it.
- Cilantro - Fresh cilantro is essential in pico de gallo! You do not need to pick the leaves from the stems, they are edible. Just cut off the bottom inch or so and give the whole thing a rough chop. If you bought a big bunch of cilantro for this recipe, use the extra in this Cilantro Hummus!
- Lime - A acidity of a fresh lime brings this tropical pico de gallo to life! I love lime juice and always keep a few stashed in the fridge. If you don't have it, you can substitute a splash of orange juice.
- Kosher Salt - Always important! Salt is a natural flavor enhancer that heightens the taste of all ingredients.
See recipe card for quantities.
How to Cut Up a Pineapple
A pineapple can be a little intimidating, but really it's pretty easy to cut up. I like to use a serrated bread knife, because it's a little flexible when cutting off the peel. Start by slicing off the top and bottom ends. Then slice off the peel by cutting from top to bottom in an arc motions. Try to waste as little of the flesh as possible.
When you are all the way around, go back and cut away any spots you missed. A little bit of the brown circles are ok, some people are pickier about this than others.
Next, cut the pineapple into quarters, lengthwise down through the core. If you have a pineapple corer, you could do that instead, but this method will work if you don't have one.
Lay the 4 sections flat on a cutting board with the core facing to the right. With your knife in your right hand, cut out the core piece at a diagonal from each section.
Next, slice a section of the pineapple in half to create 2 thin flat layers. Then cut those layers into strips, then chop them into cubes.
You will not need the entire pineapple for this salsa recipe, maybe only a quarter or half of it. The rest of the pineapple can be chopped in bigger pieces to eat fresh, or frozen for smoothies.
Step 1 - Cut your pineapple into cubes as shown above. Chop the rest of the veggies.
Step 2 - Add all ingredients to a bowl and mix until well combined.
Step 3 - Serve with tortilla chips.
Fresh salsa is so amazing and there are so many different ways to make it! Try this basic pico de gallo recipe with different twists!
- Grilled Pineapple - Grilling pineapple brings on a whole new flavor! It always reminds me of roasting marshmallows, because you get that toasted sugar smell. Grill the pineapple in larger pieces, then chop it up and add to the salsa.
- Other Fruits - The pineapple in this basic fruit pico de gallo could be substituted with mango or peaches for a delicious variation!
- Red Bell Pepper - Change up the ingredients by adding bell peppers in addition or in place of the tomatoes.
Pineapple salsa is super healthy, as well as being vegan, gluten-free, and dairy-free.
Storage & Make Ahead Instructions
- Storage - Extra pineapple pico de gallo can be stored in a jar in the fridge for up to 3 days.
- Make Ahead - You can easily make this salsa a a few hours or even a day in advance for an easy party appetizer! Cover and store in the fridge.
- Freezer - This salsa can be frozen, but it's really best eaten fresh. If you do freeze it, thaw it overnight in the fridge to use. The texture will not be quite as good, and it will be a bit watery. You could give it a few pulses in a food processor and eat it as a blended salsa.
What to Serve With Pineapple Salsa
- Appetizer - Serve with tortilla chips, always a crowd pleaser!
- Taco Night - This jalapeño pineapple salsa is a great addition to any taco night! It's great with chicken, shredded pork, fish, shrimp, or steak tacos! Add guacamole too!
- Healthy Snack - A great recipe to meal prep to add healthy fruits and veggies to snacks and lunch throughout the week.
- Other Dinner Ideas - Pineapple salsa over salmon or chicken with rice is delicious! It's also great as a side dish for barbecue chicken or ribs.
- Game Day Menu - It pairs well with a pot of chili and other game day snacks!
Making fresh salsa is really easy and forgiving! The amounts here don't need to be exact. So, if you're serving a big crowd, add a little more pineapple. Don't really like onions? Use less, leave them out, or sub scallions. If it's garden season, add more cherry tomatoes, or substitute any kind of tomatoes or bell pepper.
More Recipes You May Like!
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Pineapple Pico de Gallo with Cherry Tomatoes
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- 1½ cups pineapple diced
- 1 cup cherry tomatoes cut in half or quarters
- ¼ cup red onion diced
- ¼ jalapeno pepper minced (to taste)
- 1 clove garlic minced
- 2 Tablespoons cilantro chopped
- 1 juice of a lime
- ½ teaspoon kosher salt
- Chop all ingredients and mix in a bowl until well combined.
- Use a serrated bread knife and slice off the top and bottom ends. Going around the pineapple, slice off the peel by cutting in an arc motion from top to bottom. Try to waste as little of the flesh as possible. Go back and cut away any spots you missed.
- Next, cut the pineapple into quarters, lengthwise down through the core. Lay the 4 sections down on a cutting board and cut out the core piece from each section at a diagonal.
- Slice a section of the pineapple in half to create 2 thin flat layers. Then cut those layers into strips, then chop them into cubes. You will not need the entire pineapple for this salsa recipe.
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