Pineapple Pico de Gallo
This Pineapple Pico de Gallo is a sweet and spicy take on a traditional dish. With only a handful of ingredients, this refreshing condiment comes together in no time.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Appetizer, Snack
Cuisine: American, Mexican
Servings: 3.25 cups
Calories: 64kcal
- 1 1/2 cup Fresh Pineapple diced
- 1/2 cup Red Onion diced
- 1/4 cup Cilantro chopped
- 1 cup Roma Tomatoes Diced, about 2 tomatoes, seeds removed. Substitute cucumber or jicama, if AIP or nightshade free.
- 1-2 Jalapeño Peppers Membrane and seeds removed then finely diced. Optional if AIP, nightshade free or prefer a milder pico de gallo
- 1 tablespoon Fresh Lime Juice
- 1/2 teaspoon Salt
- If you’re AIP or avoiding nightshades, omit the peppers and tomatoes. Add cucumber or jicama as a substitute.
- Store your pico de gallo in an airtight container for 2-3 days. This recipe will not freeze well.
- If you’ve got some time, let the salsa rest in the fridge for at least 30 minutes to let the flavors combine.
- Make sure to dice all the ingredients the same size. It looks nice plus it helps all the flavors make it into one spoonful or chip.
Serving: 1cup | Calories: 64kcal | Carbohydrates: 16g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 364mg | Potassium: 314mg | Fiber: 3g | Sugar: 11g | Vitamin A: 783IU | Vitamin C: 55mg | Calcium: 25mg | Iron: 1mg