Description
This Pineapple Pico de Gallo is a vibrant and tropical twist on the classic Mexican salsa, combining juicy pineapple with fresh tomatoes, colorful bell peppers, red onion, cilantro, and a touch of jalapeno for mild heat. Perfectly dressed with fresh lime juice and a hint of salt and black pepper, it offers a refreshing and zesty snack or side dish that's both visually stunning and bursting with flavor.
Ingredients
Fruit and Vegetables
- 1 Whole Pineapple (use rind for bowl)
- 1 ½ cups Fresh Pineapple (diced)
- 1 cup Roma Tomatoes (diced)
- ¼ cup Green Bell Pepper (diced)
- ¼ cup Yellow Pepper (diced)
- ¼ cup Orange Pepper (diced)
- ¼ cup Red Onion (diced)
- 1 tablespoon Jalapeno (diced)
- ⅓ cup Cilantro (finely chopped)
Seasonings and Dressing
- 4 tablespoon Lime Juice (fresh, about 2 medium limes squeezed)
- ¼ teaspoon Black Pepper
- ⅛ teaspoon Salt (to taste)
Instructions
- Dice the Ingredients: Chop all vegetables and fruits into small, evenly sized pieces to ensure a balanced texture and flavor in every bite.
- Prepare Pineapple Boats: Cut the whole pineapple in half lengthwise. Using a smaller knife, carefully run it around the inside edges to loosen the fruit. Then, cut the pineapple flesh lengthwise and crosswise to create chunks. Use a spoon to scoop out the pineapple chunks into a mixing bowl, making sure to discard the hard core pieces.
- Combine Ingredients: Add the diced tomatoes, bell peppers, red onion, jalapeno, and finely chopped cilantro to the bowl with the fresh pineapple chunks. Pour in the fresh lime juice, then season with black pepper and salt to taste. Toss everything gently but thoroughly to combine the flavors.
- Serve: Spoon the colorful pineapple pico de gallo mixture back into the hollowed pineapple halves (pineapple boats) and serve immediately as a fresh, summery appetizer or side dish.
Notes
- Use ripe pineapple for the best flavor and sweetness.
- You can adjust the amount of jalapeno based on your preferred spice level.
- This salsa is best served fresh but can be refrigerated for up to 24 hours.
- Serve with tortilla chips, grilled fish, or alongside your favorite Mexican dishes.
- For a sweeter twist, you can add a teaspoon of honey or agave syrup if desired.
