Pineapple Pico de Gallo
A recipe from Georgia Department of Education School Nutrition
This fresh, house‑made salsa gets a tropical twist from canned pineapple tidbits, creating a bright sweet‑heat flavor. Delicious with Latin, Caribbean, Polynesian, Southeast Asian, and Southwest–style rice bowls, nachos, and tacos.
Ingredients:
- 1 1/2 gal + 2 cup Pico de Gallo
- 1 #10 can Pineapple, tidbits, canned
Steps:
- Prepare the Pico de Gallo base following the recipe.
- Drain the pineapple: Open the canned pineapple tidbits. Drain thoroughly using a colander over a clean container.
- In a large mixing bowl, combine the prepped Pico de Gallo and the drained pineapple tidbits.
- Mix gently until ingredients are evenly distributed.
- Transfer to 2-inch skinny pans for the service line. Cover and keep in the cooler.
- Serving size is 1-ounce (No. 30 scoop).
No bare hand contact with ready to eat food.
Hold at 41°F or below.
Reserve the juice! Store in a covered container and refrigerate. Use as a liquid replacement for cooking rice, flavoring marinades, or in smoothies and overnight oats.
Avoid over-mixing to keep the diced tomato and pineapple tidbits intact.
For the best taste, cover and refrigerate for at least 1 hour before service. This allows the sweetness of the pineapple to balance with the lime and onion.
Hold at 41°F or below.
Recipe Details
Harvest of The Month
HACCP Category:
Process #1 (No Cook)
Yield:
300
Portion Size:
1-ounce
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 11 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | <1 | g |
| Sodium: | 49 | mg |
