Compliments of David’s Restaurants

Mango Pineapple Pico de Gallo



Yield: 1 QT



1 ½ C Pineapple, small dice

1 ½ C Mango, small dice

1/4 Large red onion, small dice

4 T Red bell pepper, brunoise

½ Jalapeno, seeded, brunoise

2 T Cilantro, minced

3 T Mint, chiffonade

2 Scallions, minced

1 T Lime juice

1 T Honey

½ t Kosher salt

½ t Black pepper

Method of Preparation:

  1. Combine all the ingredients in a mixing bowl. Can be used immediately or will last a week in the refrigerator.

    This is delicious served with my spicy garlic shrimp, with a grilled or roasted fish and is also excellent as a tortilla chip dip with guacamole.


This recipe is for personal use and enjoyment only.