Pineapple Habanero Pico De Gallo
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Whether you’re gathering to cheer on your favorite team, planning snacks for movie night, or looking to add a little extra flair to Taco Tuesday, this quick and easy Pico de Gallo delivers the perfect balance of sweetness, spice, and freshness. It’s just as good scooped up with chips as it is spooned over a fish taco—very much ceviche-adjacent energy.
Our star ingredient (and inspiration) is Mikey V’s Pineapple Habanero Hot Sauce from our January Hot & Spicy Box. It adds a subtle, fruity heat that enhances the bright, fresh flavors without overpowering them. Love it extra spicy? Feel free to turn up the heat with more sauce or an extra jalapeño.
What You’ll Need
- 4 Roma tomatoes
- 1 poblano pepper, seeds removed
- 1 jalapeño (remove seeds for less heat, leave them in for more)
- 1 shallot
- ½ cup pineapple chunks
- ¼ cup Mikey V’s Pineapple Habanero Hot Sauce
- Juice of 1 lime
- ¼ cup cilantro (optional, but highly recommended)
Method
- Chop the veggies: Dice all vegetables and pineapple into small, uniform pieces, removing seeds as desired. Chop cilantro if using.
- Combine: Add everything to a bowl and stir until well combined.
- Serve: Enjoy with chips (we love Masa chips by Ancient Crunch), as part of a taco spread, or as a topping for grilled chicken or fish.
Foodie Box Love Notes & Tips
- Let it marinate: If time allows, refrigerate for about an hour to let the flavors meld.
- Restaurant-style salsa: Pulse briefly in a food processor, blender, or with an immersion blender for a smoother texture.
- Make it your own: Craving more heat? Add extra jalapeño, chili peppers, or even habanero. Swap the shallot for red onion for a bolder bite.