Go Back
+ servings
Pineapple pico de gallo salsa with cherry tomatoes.
Print Recipe
5 from 3 votes

Pineapple Pico de Gallo with Cherry Tomatoes

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!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Appetizer, Snack
Cuisine: American, Mexican
Diet: Gluten Free
Servings: 6
Calories: 29kcal

Ingredients

  • 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

Instructions

  • Chop all ingredients and mix in a bowl until well combined.

Notes

How to Cut Up a Pineapple (see photos above)
  1. 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.
  2. 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. 
  3. 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.

Nutrition

Calories: 29kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 197mg | Potassium: 113mg | Fiber: 1g | Sugar: 5g | Vitamin A: 161IU | Vitamin C: 27mg | Calcium: 11mg | Iron: 0.3mg