Pineapple Pico de Gallo
This Pineapple Pico de Gallo is a sweet and spicy take on a traditional dish. With only a handful of ingredients, this refreshing condiment comes together in no time.
Ingredients
- 1 1/2 cup pineapple diced, fresh
- 1/2 cup red onion diced
- 1/4 cup cilantro chopped
- 1 cup Roma tomato Diced, about 2 tomatoes, seeds removed. Substitute cucumber or jicama, if AIP or nightshade free
- 1-2 jalapeno pepper Membrane and seeds removed then finely diced. Optional if AIP, nightshade free or prefer a milder pico de gallo
- 1 tablespoon lime juice fresh
- 1/2 teaspoon salt
Instructions
- Add all the ingredients in a bowl.
- Stir to combine then serve.
Notes
- If you’re AIP or avoiding nightshades, omit the peppers and tomatoes. Add cucumber or jicama as a substitute.
- Store your pico de gallo in an airtight container for 2-3 days. This recipe will not freeze well.
- If you’ve got some time, let the salsa rest in the fridge for at least 30 minutes to let the flavors combine.
- Make sure to dice all the ingredients the same size. It looks nice plus it helps all the flavors make it into one spoonful or chip.
Nutrition Information
Nutrition Facts
Serving: 3 cups
Amount Per Serving
Calories 64
% Daily Value*
| Serving | 1cup | |
| Calories | 64kcal | 3% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.04g | 0% |
| Sodium | 364mg | 15% |
| Potassium | 314mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 783IU | 16% |
| Vitamin C | 55mg | 61% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.