1/2 teaspoon salt
1 clove garlic, minced (optional)
1 cup pineapple, diced
1 avocado, diced
Directions
1. In a large mixing bowl, combine the diced tomatoes, red onion, and jalapeño.
2. Add the chopped cilantro and squeeze in the lime juice.
3. Season with salt and add the minced garlic if using.
4. Gently fold in the diced pineapple and avocado, being careful not to mash the avocado.
5. Transfer the pico de gallo to a glass jar or airtight container.
6. Seal and refrigerate for at least an hour to allow the flavors to meld.
7. Serve chilled with your choice of sides or as a topping.
Variations & Tips
For a milder version, omit the jalapeño or use a milder pepper like a poblano. If you have picky eaters, you can serve the pineapple and avocado on the side for them to add as they like. For an extra burst of flavor, try adding a splash of orange juice or a pinch of cumin. You can also experiment with different types of tomatoes, such as cherry or heirloom, for a unique twist.
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