fresh pineapple pico de gallo
Pico de Gallo is a popular Mexican salsa made with fresh ingredients, and it offers several health benefits, primarily because it's rich in whole, unprocessed foods.
fresh pineapple pico de gallo
This fresh and summery pineapple pico de gallo takes a few minutes to prepare with only a handful of ingredients and is naturally vegan and gluten-free.
prep time: 15 min | cook time: 30 min
ingredients
4 medium ripe tomatoes, diced
1/2 cup finely chopped red and white onion
1/2 cup fresh cilantro, chopped
1-2 jalapeño peppers, finely chopped (adjust to your desired level of spiciness)
1-2 cloves garlic, minced
2 tablespoons fresh lime juice (1-2 limes)
Sea Salt and pepper to taste
Fresh Pineapple Chunks
instructions
Start by dicing the tomatoes. If the tomatoes are too watery, you can remove the seeds and excess liquid before dicing.
Finely chop the red and white onion and cilantro.
Chop pineapple chunks
Carefully remove the seeds and membranes from the jalapeño peppers if you want a milder pico de gallo. If you prefer it spicier, leave some seeds and membranes. Finely chop the jalapeño peppers.
Mince the garlic cloves.
In a mixing bowl, combine the diced tomatoes, chopped white onion, chopped cilantro, chopped jalapeño peppers, pineapple chunks, and minced garlic.
Squeeze the fresh lime juice over the mixture. Start with one lime and add more to taste if needed.
Season the pico de gallo with sea salt and pepper to your liking. Start with a pinch of sea salt and adjust as needed.
Gently toss all the ingredients together until well combined.
Allow the pico de gallo to sit for at least 15-30 minutes before serving to let the flavors meld. It's even better if you refrigerate it for an hour or so.
Serve your homemade pico de gallo as a topping for vegan/vegetarian tacos, and nachos, or as a dip.
notes:
Pico de Gallo is best when served fresh, but it can be refrigerated for a day or two. Just keep in mind that the tomatoes might release more liquid over time, so you may need to drain excess liquid before serving leftovers.
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