Fresh Pico de Gallo is Best
Fresh ingredients are the secret to being a good cook. If you can chop, then consider yourself a chef. All you need is a knife, a chopping board and the best fruits and vegetables that the market has to offer. Voila! You are a-cookin’.
I love this tomato-less version of Pico de Gallo because the pineapple is such an unusual addition. Gorgeous with any grilled meat, such as pork chops or grilled chicken, it is equally delicious with a pan grilled trout, or even stir fried tofu over rice. In fact, I especially love Pineapple Pico de Gallo on grilled hot dogs. Yep, it rocks!
Try changing the recipe by using green onions, instead of white, or add parsley or chopped basil is you are not a fan of cilantro. Once you have your knife and chopping board, you are the chef, and you can create the flavors you like!
You can even add hotter chiles. I selected a fresh jalapeño as they are mild and crisp. If you want a pico de gallo with no heat, simply substitute bell pepper. More heat? Try serrano chiles, or even fresh habaneros. Leave the seeds in for a killer spicy Pico. Avoid canned chiles with this recipe, as the focus here is fresh.
If you are a beginner cook, this is a great opportunity to brush up on on your knife skills. Make sure your knives are sharp, and get chopping!
Easy Pineapple Pico de Gallo with AvocadoPrint
Easy Pineapple Pico de Gallo with Avocado
A quick, easy garnish for absolutely anything!
- Prep Time: 10 minutes
- Cook Time: 0 mins
- Total Time: 10 minutes
- Yield: 2.5 Cups
- Category: Salsas
- Cuisine: Mexican
- 1 cup chopped pineapple (240gr)
- 1 cup chopped onion (150gr)
- 1 tbsp. lemon or lime juice (30ml)
- 1 medium avocado, seeded and chopped
- 1 large fresh jalapeño, seeded and chopped.
- 1/4 cup chopped cilantro (20gr)
- Salt to taste
- Place ingredients in a large mixing bowl and toss to combine well. Serve immediately