Pineapple Mango Pico De Gallo
Whip up this Pineapple Mango Pico de Gallo for a sweet, spicy kick at your next BBQ or taco night—simple, fresh, and utterly delicious!
Servings: 8
Calories: 29 kcal
Ingredients
- 2 Cups Pineapple diced
- 1 Mango diced
- 1 Red Bell Pepper seeded and diced
- 1 Jalapeño seeded and diced
- ½ Cup Red Onion diced
- 1 Lime juiced
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- 2 Tablespoons Fresh Cilantro chopped
Instructions
- Tip: If you want to use the pineapple rind as a serving dish for the salsa, do not peel the pineapple. Instead, follow the directions in the notes below to remove the pineapple flesh but leave the rind intact.
- Add the diced ingredients to a large bowl. Mix well to combine.2 Cups Pineapple, 1 Mango, 1 Red Bell Pepper, 1 Jalapeño, ½ Cup Red Onion
- Add the lime juice and fresh cilantro, and stir well. Add kosher salt and freshly ground pepper to taste.1 Lime, ¼ teaspoon Kosher Salt, ¼ teaspoon Black Pepper, 2 Tablespoons Fresh Cilantro
Notes
TIP: If you want to use the pineapple as a serving dish for the salsa, do not peel the pineapple. Instead, cut the pineapple lengthwise from top to bottom through the core. Use a sharp serrated knife to cut all the way around the edge of the pineapple. Be careful not to cut too deeply or too close to the edge so you leave the pineapple rind intact. Slice the flesh in the middle of the pineapple into squares and scoop it out with a spoon.
STORAGE: Store leftovers in an airtight container in the refrigerator for up to 3 days.