Pineapple Pico de Gallo is the best of both worlds—sweet and spicy. This fresh, homemade salsa is full of tomatoes, sweet onions, pineapple, jalapeños, and cilantro.  It makes a wonderful topping for chicken or tacos and can be eaten as a healthy dip!

Gluten-free Pineapple Pico de Gallo with tortilla chips in a bowl for a healthy snack.

As a Texas girl, you know I have some killer salsa recipes in my back pocket. I have experimented with traditional salsa (like this Roasted Tomato Salsa), as well as sweet combos (like this Mango Salsa, Peach Salsa, and Mango Avocado Salsa).

So, it just makes sense to make a salsa with pineapple!

The spicy flavors of pico de gallo combine with the sweetness of pineapple for the ultimate topping for tacos or chicken.

Or… you can just eat it by the tortilla chip scoopful.  (This is my preferred method!)

Benefits of Making Pineapple Pico de Gallo at Home

  • You can easily customize it—make it less or more spicy, leave out the cilantro, etc.
  • It makes WAY more than a store-bought jar.
  • It is so much more affordable, also.
  • This salsa is very versatile! It’s great as a dip with chips or as a topping for grilled chicken, steak, or even salmon
  • You can totally prep ahead of time. The flavors get better after melding together for 24 hours.

The One Major Con of This Recipe

I’d be lying if I left this out. This recipe is definitely in the pico de gallo family, and these salsas are almost ALWAYS made with fresh ingredients that are finely chopped. This takes time! You might want to team up to make it go even faster.

You could take a shortcut and throw some of the larger ingredients into a food processor. However, the texture and consistencies WON’T be the same.

A hand using a tortilla chip to scoop a serving of a Pineapple Pico de Gallo recipe for lunch.
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Ingredients and Substitutions

  • Pineapple. For the absolute BEST salsa, opt for fresh. You can learn How to Cut Pineapple easily. Avoid canned pineapple as the texture and flavor are not the same.
  • Tomatoes. Of course, you can’t have salsa without tomatoes. Look for firm, bright red, large tomatoes. Vine-ripened and Roma tomatoes are best since they have a good amount of flavor and a lot of “meat.” Try to steer clear of smaller varieties.
  • Onion. A sweet onion perfectly complements the spicy jalapeños and sweet pineapple. You can go with a yellow or white onion, as well.
  • Jalapeños. While jalapeños are used to give this pico spice, you can easily opt for extra, or use a hotter pepper for more of a kick.
  • Cilantro. Fresh cilantro is best for the most flavor and a beautiful pop of color. If needed, you can sub in dried cilantro, just use less. Learn How to Chop Cilantro and How to Store Cilantro.

How to Adjust the Level of Spiciness in Pineapple Salsa

To adjust the level of spiciness in the pineapple salsa, you can increase or decrease the amount of jalapeño called for. For an even spicier salsa, try a serrano pepper instead!

How to Make Pineapple Pico de Gallo

Please see the recipe card below for ingredient amounts and more detailed instructions.

1. Prep Ingredients

The hardest part of this recipe is getting everything ready.

You’ll need to dice the pineapple, tomatoes, onion, and jalapeño. You’ll also want to chop the cilantro.

For the pineapple, start by cutting off both ends. Slice away the outer skin by holding the middle section upright and cutting from the top to the bottom. Quarter the middle, then slice away the fibrous core from each section.

Then, cut the pineapple into small pieces.

For more knife skills, check out How to Cut a Pineapple, How to Dice a Tomato, How to Cut an Onion, and How to Chop Cilantro.

2. Combine Ingredients

Once you’ve prepped everything, you only have to throw it together!

Toss everything in a large bowl. Use a spoon to gently mix, so everything is thoroughly incorporated.

Serve it up!

Gluten-free pineapple pico with tortilla chips and lime in a bowl ready for snacking.


Can I use canned pineapple instead of fresh pineapple in the salsa?

Technically, you can use canned pineapple. But, the flavor and texture won’t be nearly as good. Stick with fresh if possible.

How long will pineapple pico de gallo last in the refrigerator, and how should it be stored?

This pineapple salsa will last beautifully in the fridge in a sealed container for up to 2 to 3 days. After that, it will get somewhat soggy and watery.

Can pineapple pico de gallo be frozen for later use, and if so, how should it be thawed and served?

Freezing this salsa is not recommended as the texture will be drastically different upon thawing.

5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

Ways to Enjoy Pineapple Pico

When you’re ready to enjoy this salsa, there are many options! Try any of these recipes next.

Of course, you can simply dig in with some Homemade Tortilla Chips.

It would taste great as a topper for this Pineapple Pulled Pork Tacos or Pineapple Chicken.

Or, serve it on top of some lean meat, like Sheet Pan Chicken and Asparagus, Glazed Balsamic Chicken, or Air Fryer Salmon.

Pico de Gallo made with pineapples and lime in a bowl with tortilla chips.

More Easy Salsa Recipes

You can never have too many salsa recipes! Try one of these easy ones soon.

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5 from 4 votes

Pineapple Pico de Gallo Recipe

Pineapple Pico de Gallo is a fresh homemade salsa full of tomatoes, sweet onions, pineapple, jalapeños, and cilantro. It makes a wonderful topping for chicken or tacos and can be eaten as a healthy dip!
Gluten-free pineapple pico with tortilla chips and lime in a bowl ready for snacking.
Yield 20 servings
Prep 30 minutes
Total 30 minutes
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  • 2 cups fresh pineapple diced
  • 2 cups tomatoes diced
  • 1 cup sweet onion diced
  • ¼ – ½ cup jalapenos finely diced*
  • ¼ cup lime juice freshly squeezed
  • 2 garlic cloves finely minced
  • ¾ cup chopped cilantro
  • Salt to taste


  • Combine all ingredients in a large bowl. Toss to combine.
    2 cups fresh pineapple, 2 cups tomatoes, 1 cup sweet onion, ¼ – ½ cup jalapenos, ¼ cup lime juice, 2 garlic cloves, ¾ cup chopped cilantro, Salt to taste
  • Serve on top of chicken, tacos or eat it as a dip with tortilla chips!
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 4 votes


*Use more or less jalapeno pepper depending on your desired spice level.
Prep-Ahead Instructions: This entire salsa can easily be made a day or two in advance. Or, you can chop the ingredients the day before and simply combine when ready to serve.
Storage Directions: Keep leftover salsa in an airtight container in the fridge for up to 2 to 3 days. After that, it will start to get watery. Freezing is not recommended.


Calories: 15kcal, Carbohydrates: 3g, Sodium: 1mg, Potassium: 72mg, Sugar: 2g, Vitamin A: 185IU, Vitamin C: 12.8mg, Calcium: 6mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!
5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

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    1. Hi Chrissy! I have never personally tried canning it but I am sure it could work! Would love to know if you try it out and how it goes for you!