Add flavor to anything from fish tacos to chicken burritos with the simple pineapple Pico de Gallo salsa. This sweet and spicy salsa can be a perfect side for your grilled chicken, fish or shrimp.
Finely dice the pineapple, avocado, bell peppers and onion.
Remove the seeds and ribs from the jalapeno/ green chilli and finely chop. Add it to finely chopped cilantro, lime juice and salt in a small bowl. Mix well, toss with the rest of the ingredients and serve.
Serving in a pineapple boat/ bowl
If you are serving in the pineapple boat, cut the pineapple into half lengthwise and cut along the inner rim of the pineapple, leaving about 1/2 inch of flesh from the shell. Now cut the flesh inside into cubes carefully without cutting through the shell, then scoop out the cubes with a spoon.For serving in a pineapple bowl, cut off the top part of the pineapple. Cut out the flesh and proceed as above.
Refrigerate the shell and the salsa separately and assemble just before serving.
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Notes
Himalayan salt, also called pink salt gives a unique flavor to the salsa. But if you can't find one, it's ok to use regular salt.
The quantities can be tweaked according to your personal taste.