Prep time: 20 mins Cook time: 0 min Rest time: 0 mins Total time: 20 min
Macronutrients per bowl: 0g fat | 0g protein | 110g carbohydrates
Makes: 1 large bowl
A simpler and healthier tomato-free and onion-free salsa with just five ingredients!
What you need to make Pineapple Pico De Gallo Salsa
Ingredients:
- Fresh pineapple chunks
- Apples
- Lime
- Cilantro
- Sea salt (ASHLEYR for 15% off)
Equipment:
-
None
How to make Pineapple Pico De Gallo Salsa
To start – finely chop the pineapple into cubes the size you would tomatoes in standard pico de gallo salsa – about 3/4 in x 3/4 in.
Place the chopped pineapple in a large mixing bowl.
Add the chopped apple to the mixing bowl.
Finely chop the cilantro and add to the mixing bowl.
Juice the limes and add the juice to the mixing bowl.
Now – combine all ingredients, taste, and add sea salt to taste.
Serve and enjoy! Store in the fridge in an airtight container for 4-5 days.
Tips to make the best Pineapple Pico De Gallo Salsa
- If you are going for the texture of standard pico de gallo make sure you finely chop the pineapple, apple, and cilantro accordingly. If the pieces are too big or small, your mixture may resemble a bowl of fruit instead of salsa.
Some more of my favorite sauces and dips:
Make this Pineapple Pico De Gallo Salsa with:
Pineapple Pico De Gallo Salsa
Pineapple Pico De Gallo Salsa
Ingredients
- 16 oz fresh pineapple
- 2 medium apples
- 4 tbsp finely chopped fresh cilantro
- juice of 2 limes
- sea salt, to taste (ASHLEYR for 15% off)
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
- Finely chop the pineapple into cubes the size you would tomatoes in standard pico de gallo salsa - about 3/4 in x 3/4 in. Place the chopped pineapple in a large mixing bowl.
- Finely chop the apple into cubes the size you would onions in standard pico de gallo salsa - a bit smaller than the pineapple, about 1/2 in x 1/2 in. Add the chopped apple to the mixing bowl.
- Finely chop the cilantro and add to the mixing bowl.
- Juice the limes and add the juice to the mixing bowl.
- Combine all ingredients, taste, and add sea salt to taste.
- Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
- Serve and enjoy! Store in the fridge in an airtight container for 4-5 days.
What I used for this recipe:
Looking for other sauce and dip ideas? Try one of these:
Make this Pineapple Pico De Gallo Salsa with:
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Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
Super quick and easy recipe to throw together and it’s delicious! Easy to change around to your liking as well! I added some Avocado to mine!
SOOO good on burgers served with avo!