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Pineapple Pico De Gallo

I was invited to a back-to-school brunch and asked to bring something “brunchy”.  I ended up taking this Pineapple Pico – it was super easy, looked Pinterest-worthy, and everyone LOVED the sweet + spicey combination.

FIRST, cut a 1/3 of the side of the pineapple off to created your serving bowl.  I spooned out the pineapple and added it to a container for mixing the ingredients.  {I had to cut some of the chunks of pineapple to keep everything diced consistently.}

NEXT cut + dice + mix these 8 items:

  1. 6 roma tomatoes cut up {I get rid of the seeds to keep the pico lasting a few days longer}
  2. 1/2 bunch cilantro diced
  3. 1/2 sweet red onion diced
  4. 1 tbsp minced garlic
  5. Juice from 1 lime 
  6. Jalapeno pepper diced {if you don’t love spice, it’s ok to skip it}
  7. Salt to taste
  8. Pepper to taste

FINALLY, fill the pineapple bowl and you’re ready to roll.

NOTE: I took the pineapple bowl separate in a cooler and filled it once I arrived at the party.  We used what was left the next night on a spinach salad with grilled chicken and it was still delicious.  Leave a comment to tell me what you think of it + other ways to use it… I’m for sure making this the next time we have fish tacos!! Yummo.

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