My F&W
quick save (...)
Pineapple Pico de Gallo
© Tina Rupp

Pineapple Pico de Gallo

  • SERVINGS: Makes about 1 1/4 cups

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.

  1. 1/4 cup pineapple jam
  2. 2 tablespoons chopped cilantro
  3. 1/4 cup diced strawberries
  4. 3/4 cup diced pineapple
  5. 1 tablespoon minced jalapeño
  1. In a small bowl, combine the pineapple jam with the pineapple, strawberries, cilantro and jalapeño. Refrigerate, covered, for up to 2 days.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.