Pineapple Pico de Gallo
This easy-to-make Pineapple pico de gallo can be served with chips or as the perfect finishing touch to pork or fish tacos.
Ingredients
- 1 - 20 oz can pineapple tidbits drained
- 2 cups diced Roma tomatoes about 4 tomatoes
- 1 serrano or jalapeño stemmed seeded, and finely diced (2 for more heat)
- 1/2 small red onion finely diced
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
- 1/2 teaspoon sea salt or kosher salt
Instructions
- Combine all of the ingredients in a medium bowl.
- Add salt and lime juice to taste.
- Refrigerate for at least 20 minutes before serving
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
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