Pineapple Pico de Gallo is a fresh, tangy condiment that takes only a few minutes to make. This unique twist on a classic salsa recipe will be your go-to for summer barbecues and Mexican food nights.
It's just sweet enough and the perfect addition to tacos, grilled chicken or fish, or a party platter with chips and guacamole.
Why You’ll Love This Pico de Gallo
It’s easy! You can make it in your sleep.
Less than 10 minutes to chop up the ingredients and you’re ready to rock and roll. It’s also fresh!
With so many tomatoes, jalapeños and cilantro, it’s a healthy alternative for nachos, tacos, or chips. Also, Pico de Gallo is versatile!
You can use it as a dip or throw it on top of one of several Mexican dishes, like tacos, burritos, or enchiladas. It takes up little space.
If you have a cutting board and a knife you have all the tools necessary to whip up some pico de gallo, making it a great dish for college students or people with small kitchens. The best part is, that you can make it a day ahead of time!
The full ingredient list and directions are found below in the printable recipe card
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Equipment Needed To Make Pico de Gallo
Ingredients For Pineapple Pico de Gallo
- Red onion
- Olive oil
- Lime juice
- Chili powder
- Salt and pepper to taste
How To Make A Pineapple Pico de Gallo
- Chop the tomatoes, pineapple, and red onion into small cubes. Transfer to a bowl.
- Mince the garlic and transfer it to the bowl with the rest of the chopped ingredients.
- Add the olive oil, lime juice, cumin, paprika, chili and salt, and pepper and toss to combine. Let it rest for 10 minutes before serving it.
What to Serve with Your Pineapple Pico de Gallo
Sides: It goes well with rice, scrambled eggs, grilled vegetables, and Guacamole, and is served with tortilla chips, tostadas, or in burritos and quesadillas.
Desserts: Strawberry Mango Pico de Gallo
Cocktails: Paloma Cocktail, Classic Margarita
Popular Substitutions & Additions
How To Reheat & Store Pineapple Pico de Gallo
Pico de gallo, a brightly-flavored and colorful Mexican salsa, is a great condiment to have on hand for game day. But you don't want to eat the entire batch of this pineapple pico de gallo in one sitting.
So what's the best way to store it?
While some salsa recipes, especially those with tomatoes or other acidic ingredients, can be stored in the refrigerator in an airtight container for up to one week, this particular recipe calls for fresh pineapple and mango, which contain enzymes that break down the structure of other ingredients as they sit together. These enzymes also make it difficult to reheat the salsa without affecting its flavor — if you even can reheat it at all.
The good news is that this doesn't mean you have to eat a whole batch of salsa in one sitting, but you do need to plan ahead if you want leftovers. There are two ways to go about this: either freeze the pico de gallo overnight or divide it into smaller portions and refrigerate it.
Best Way To Store Pico de Gallo
To store pico de gallo, cover the salsa with plastic wrap and refrigerate it for up to one week. If you have a large batch, store some in the fridge and freeze the rest for up to three months.
Before freezing, place the salsa in resealable freezer bags or plastic containers. Be sure to label everything clearly with both the date and contents.
Although pico de gallo is best when eaten fresh, freezing it allows you to enjoy your homemade salsa at any time of year.
How Long Will Pineapple Pico de Gallo Last in The Fridge?
Because it's made with fresh tomatoes and other raw ingredients, pineapple pico de gallo doesn't keep for long after it's been made. It should be stored in an airtight container in the refrigerator and eaten within two to three days of being prepared.
If you've got more pico than you'll be able to eat in that timeframe, consider freezing some in small portions so you can enjoy it later on as well. Frozen pico should last for about three months.
Can I Freeze Pico de Gallo?
Pico de gallo (also known as salsa Fresca) is an uncooked mixture of chopped tomatoes, onions, jalapeños or other chiles, cilantro, and salt. It's great with chips or on tacos, but it doesn't last long in the fridge and goes bad if you wait too long to eat it.
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Can you freeze it?
The short answer is yes — freezing pico de gallo will preserve it so that you can enjoy it later. However, there are some things to be aware of before you toss your salsa in the freezer.
The main issue is that pico de gallo contains watery vegetables like onions, tomatoes and cilantro. Once frozen and thawed, that excess liquid will need to go somewhere.
If you don't drain it off before freezing, your pico de gallo may lose all its texture and become a soupy mess once thawed.
How To Reheat Pico de Gallo
To reheat Pico de Gallo, place it in a microwave-safe bowl and add 2 tablespoons of water. Stir the ingredients together, then cover the bowl with plastic wrap.
Heat the Pico in 30-second increments until it is warm, then stir it again before serving. The extra water will help keep the Pico from drying out during reheating!
If you have leftover rice and beans, reheat those as well. Place them on a plate and microwave for about 1 minute or until warm.
You may need to stir them once or twice if they are not completely heated through.
Pineapple Pico de Gallo FAQs
Can I make this pineapple pico de gallo ahead of time?
Absolutely! In fact, I recommend it.
Allowing the flavors to blend together for at least 30 minutes will make for a more flavorful salsa. It can be made up to two days in advance, but you’ll want to store it in an airtight container in the refrigerator until ready to serve.
Is pico de gallo healthy?
Yes! Fresh fruit salsas like Pina Colada Pico de Gallo are usually considered lower in calories than cooked salsas like Salsa Roja or Salsa Verde.
Like most fresh fruit salsas, this pico de gallo has no added sugar, but it does have sugar from the pineapple and honeydew.
Why is there an onion in the pico de gallo mix?
The onion is added for a little extra crunch and to help balance out the sweet flavor of the pineapple. It’s also a good source of vitamin C and fiber.
I have a bunch of tomatoes, peppers, and onions that need to be used up and I want to make pico de gallo. Can I freeze this?
Yes, you can! A great option is to chop the ingredients and then freeze them in a plastic bag into desired portions.
Thaw by placing the frozen contents of the bag into a heatproof container and thaw under running water or in the microwave. Drain off excess liquid before serving.
You can also freeze your pico de gallo already mixed together and thaw it in the same manner.
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Other Recipes You’ll Love
- Classic Pico de Gallo
- Mango Pico de Gallo
- Pico De Gallo De Frutas
Pineapple Pico de Gallo Recipe
Pineapple Pico de Gallo
- 4 Tomatoes
- 1 Cup pineapple
- 1 Garlic clove
- 1/2 Cup red onion
- 2 Tbsp olive oil
- 2 Tbsp lime juice
- 1/2 Tsp cumin
- 1/2 Tsp paprika
- 1/2 Tsp chili powder adjust to your won taste
- Salt and pepper to taste
- Chop the tomatoes, pineapple and red onion into small cubes.
- Transfer to a bowl.
- Mince the garlic and transfer to the bowl with the rets of the chopped ingredients.
- Add the olive oil, lime juice, cumin, paprika, chili and salta and pepper and toss to combine.
- Let it rest for 10 minutes before serving it.
Don’t Forget To Come Back And Let Me Know How Your Pineapple Pico De Gallo Turned Out!
If you enjoyed this recipe, make sure to check out my other blog for more delicious recipes!
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