Salsa Bandera with Jicama and Pineapple

Salsa Bandera with Jicama and Pineapple

Salsa Bandera with Jicama and Pineapple

Pico de Gallo con Jícama y Piña

Recipe Yield

3 1/2 cups approximately

Cooking time

15 minutes

Rate this recipe

4.67 from 3 votes


  • 1/2 pound ripe tomatoes cored, seeded and finely diced
  • 1/2 cup finely chopped white onion
  • 1 cup finely diced fresh pineapple
  • 1 cup finely diced jicama
  • 1 to 2 jalapeño or serrano chiles finely chopped, or to taste
  • 1/2 cup coarsely chopped cilantro leaves and upper part of stems
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon kosher or sea salt or to taste
  • 1 tablespoon olive oil

To Prepare

  • In a medium bowl, combine all the ingredients and toss well. Let sit for at least 5 minutes before serving. The salsa will keep for 2 days in the refrigerator.


4comments inSalsa Bandera with Jicama and Pineapple

  1. Lorie

    Jan 10

    I missed the show, what is jicama? I have never had that.

    1. Pati Jinich

      Jan 17

      Jicama is this delicious, crisp, white-fleshed legume that is very widely used in Mexican cooking, even just as a snack with lime juice, salt and chili pepper, yum!

  2. Lisa

    Jan 09

    What would you recommend serving this with?

    1. Pati Jinich

      Jan 10

      Hi Lisa, on the show I served this with the double stacked shrimp tacos, but I can also see it on top of some grilled white fish or as a sort of pico to top tacos 😉

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