Pineapple Pico de Gallo

Ingredients

• 2 cups fresh pineapple, small dice

• ½ cup red onion, finely diced

• 1–2 serrano peppers, finely diced

• ¼ cup fresh cilantro, chopped

• Juice of 1–2 limes

• Zest of ½ lime

• ½ tsp kosher salt, or to taste

Directions

1. Dice the pineapple, red onion and serrano into small, even pieces.

2. Add everything to a mixing bowl.

3. Add chopped cilantro, lime juice and lime zest.

4. Season with kosher salt.

5. Gently toss until well combined.

6. Refrigerate for 15–30 minutes before serving to let the flavors come together.

Chef Scout Tip

Keep the pineapple pico relatively dry. Fresh pineapple releases quite a bit of juice, so don’t drown it in lime juice. You want the finished pico to be bright and juicy, but still have enough structure to sit on a chip, tostada or taco without immediately making it soggy.