Pineapple Pico de Gallo is the Flavor-Boost Your Meals are Missing

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You won’t believe how easy it is to make pineapple pico de gallo using fresh or frozen pineapple! This easy recipe is great for tacos, over fish, or as a healthy snack!

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A glass bowl filled with pineapple pico de gallo, containing diced pineapple, avocado, red onion, tomato, cilantro, and lime slices, with a white spoon in the bowl.

Why This Recipe is a Family Favorite

If you’re juggling a busy schedule but want something fresh and homemade to upgrade the wow-factor of your meals, this pico de gallo recipe is exactly what you need!

You can make it in less than 10 minutes, using just a few fresh ingredients, and there is no cooking required! It is unbelievably tasty, with sweet tropical fruit, creamy avocado, tomatoes, and cilantro.

Pineapple salsa is a healthy snack with air fryer tortilla chips, and my kids absolutely love it! The sweet pineapple helps tame the heat of spicy dishes like blackened flounder, too. Oh, and it’s also fantastic on fish tacos!

Happy Kitchen Secrets

Here are the most important mom-tested recipe tips for making this pineapple pico de gallo recipe:

Using frozen pineapple is fine. In fact, it’s easier to dice while it’s frozen, but let the pineapple thaw before combining it with the other ingredients. Otherwise, your salsa will be watery.
If this will be your first time working with a whole pineapple, there are step by step instructions on how to peel, core, and cut it in my post, How to Cut a Pineapple.
Dice everything small so you get a little of each flavor in every bite
Peel and dice the avocado last. As soon as the flesh reaches fresh air, it will begin to oxidize and turn brown. It’s completely edible, but it doesn’t look very appetizing. 😉

Ingredients

Assorted fresh produce including cilantro, avocados, grape tomatoes, a red onion, limes, and a whole pineapple arranged on a white surface with labels.

Substitutions

Fresh pineapple: If you can’t find fresh pineapple and/or peeling it seems intimidating, go ahead and use frozen. Or, consider making mango pico de gallo instead!
Red onion: I use red onion because it’s milder than white or yellow onions, but any color of onion will work.
Cilantro: If you aren’t a fan, flat leaf parsley is a great substitute.

For a spicy kick of flavor, feel free to add some jalapenos or other hot peppers.

How to Make Pineapple Pico de Gallo

This is just a summary of the steps. See the recipe card at the bottom of this post for the full instructions! ⬇️

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A hand slices fresh pineapple into small cubes on a wooden cutting board, with pineapple pieces and a glass bowl nearby.

Chopped pineapple, avocado halves, diced tomatoes, red onion, cilantro, lime halves, salt, and a knife arranged on a countertop for food preparation.

Core, peel and dice the pineapple. For helpful tips, see my post, How to Cut Pineapple.

Prep the other pico de gallo ingredients. To prevent the avocado from turning brown, it’s best to prep it last.

A glass bowl filled with chopped pineapple, avocado, tomato, red onion, and cilantro, with a white and wooden spoon resting inside.

A glass bowl filled with pineapple salsa, containing diced pineapple, avocado, red onion, tomato, cilantro, and lime slices, with a white spoon in the bowl.

Stir everything together until it’s thoroughly combined.

Serve the pineapple salsa right away, or refrigerate until you’re ready to eat.

Storing Leftovers

Pineapple pico de gallo tastes the best when it’s eaten right away, but it will keep in the fridge for a day or two.

If you want to make the pineapple salsa ahead of time, it’s best to wait until just before serving to peel and dice the avocado.

Blackened flounder, plated on a small gray dish and served with cauliflower rice, pineapple salsa, and chili-lime drizzle.

Pico de Gallo Recipe FAQs

Can pico de gallo be frozen?

Technically, fresh salsas will keep in the freezer for about a month. However, freezing fresh pineapple pico de gallo definitely affects its texture and consistency. For this reason, I don’t recommend freezing it.

Think you’ll make this recipe?

If you make this recipe, please give it a star rating and leave a comment below to let me know how it went!

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