Pineapple Pico de Gallo
Chunky, fresh, and fruity condiment that will brighten up your favorite protein or simply use as a chip dip!
Ingredients
- 4 Roma Tomatoes, diced Discard the seeds
- 1-2 Jalapenos, diced Optional to seed depending on heat preference
- 1 Red onion, diced If a large onion use ½ to ⅔ of an onion
- 1 Pineapple, cored and diced We used about ¾ of ours
- 1 Lime, juiced
- 10 - 15 Sprigs of Cilantro, chopped
- Salt, to taste Several cranks should do.
Instructions
- Simply combine all prepped ingredients in a mixing bowl and mix thoroughly. Can be used right away or stored for use the following 1 - 2 days.
Notes
Jalapenos can vary quite a bit in heat. You can seed the jalapeno(s) and stick to just one if you are more sensitive to heat. Conversely, you can add a 2nd jalapeno and leave the seeds in tact to spice up this pico. We recommend taste testing a small dice to get a proper gauge of the heat in your jalapeno. Always be careful when handling spicy chiles.