Pineapple Pico de Gallo

Use this spicy fresh garnish with Pineapple Pico cocktail or as a garnish on grilled fish or shrimp, on top of ice cream or panna cotta or as a dip with chips.

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  • Servings: Makes about 1 1/4 cups

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  • 1/4 cup pineapple jam
  • 2 tablespoons chopped cilantro
  • 1/4 cup diced strawberries
  • 3/4 cup diced pineapple
  • 1 tablespoon minced jalapeño

How to make this recipe

  1. In a small bowl, combine the pineapple jam with the pineapple, strawberries, cilantro and jalapeño. Refrigerate, covered, for up to 2 days.

Contributed By Photo © Tina Rupp

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