Pineapple Pico de Gallo – Fresh & Simple

Pineapple pico de gallo offers a refreshing and vibrant twist on classic Mexican salsa. This tropical dip is perfect for potluck gatherings and pairs well with gluten-free crackers. This post is sponsored by Crunchmaster and contains affiliate links. Please see my disclosures.

The summer is the perfect time to enjoy juicy, sweet pineapples, and there’s no better way to enjoy this delicious fruit than by making this fresh and simple pineapple pico de gallo.

While traditional pico de gallo is made from tomatoes, my tropical version incorporates a ripe pineapple, luscious red bell pepper, and spicy fresh jalapeños.

I love making this recipe for summer BBQs and potlucks, and it pairs perfectly with my absolute favorite gluten-free crackers from Crunchmaster.

Crunchmaster crackers help me scoop this delicious dip into my mouth and add a hint of saltiness and loads of crunch to each bite.

How to Make Pineapple Pico de Gallo

It’s easy to make pineapple pico de gallo, even if you’ve never made homemade salsa or pico before.

Start by chopping some fresh pineapple into small chunks. I tried to dice the pineapple into small squares originally but found the salsa was too chunky, and the pineapple fell apart.

Instead, I chopped up the pineapple with a knife into fine bits. This was easier and made the salsa less chunky and easier to scoop.

I then diced a red bell pepper and jalapeño pepper with my excellent veggie chopper tool. The veggie chopper tool dices everything evenly and within seconds. Alternatively, you could chop everything by hand.

I also finely sliced some green onions (scallions), chopped some fresh cilantro, and topped the final mixture with kosher salt, fresh lime juice, and red pepper flakes.

How Does It Taste?

The sweetness of the pineapple perfectly balances the tanginess of the lime juice. At the same time, the combination of peppers and herbs adds color, flavor, depth, and texture to the tasty pineapple pico de gallo.

I served my pineapple pico inside the pineapple shell. I recommend using this pineapple corer tool to remove the flesh of the pineapple while keeping the pineapple shell intact.

I was shocked at how much salsa fit on top of one Crunchmaster cracker. This mouthful was tangy, sweet, salty, and crunchy all at once. Delicious!

Variations

Want More Heat? Adjust the amount of jalapeño and red pepper flakes to add more or less heat.

Herb It Up! Add fresh herbs, like mint or basil, instead of or in addition to cilantro.

Add More or Different Vegetables: Add finely diced tomatoes, cucumbers, or other vegetables you enjoy.

Fresh or Canned Pineapple? While fresh pineapple is always best, you can also use canned pineapple, especially if you want to enjoy this dip year-round.

Serving Variations: Serve as a dip with Crunchmaster crackers, tortilla chips, or vegetables such as sliced cucumbers, jicama chips, and baby carrots. You can also serve it as a topping on fish tacos or grilled chicken.