Pineapple & Jalapeño Salsa

By Logo inline

Try this spicy pineapple salsa with grilled or broiled tuna, sautéed scallops, or chicken, turkey or ham.

 Pineapple & Jalapeño Salsa
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 20 minutes

  • 1 small ripe pineapple

  • 1/4 cup minced scallions

  • 3 tablespoons chopped fresh cilantro

  • 3 tablespoons lime juice

  • 2 tablespoons minced fresh jalapeño pepper, (about 1 large)

  • 1 tablespoon canola oil

  • 1/4 teaspoon salt

  • Freshly ground pepper, to taste

Directions
  1. Cover and refrigerate the salsa for up to 1 day.

  2. About 4 cups

  3. Cut the top and skin off pineapple, remove the eyes and core. Finely dice the pineapple (you will have about 4 cups diced pineapple) and place in a medium bowl. Add scallions, cilantro, lime juice, jalapeno and oil. Toss to mix. Season with salt and pepper. Serve immediately or cover and refrigerate for about 1 hour to allow flavors to blend.


Nutritional Facts

Servings
16
Per 1/4-cup serving
Calories
30
Carbohydrates
6g
Fat
1g
Saturated Fat
0g
Monounsaturated Fat
1g
Protein
0g
Cholesterol
0mg
Dietary Fiber
1g
Potassium
56mg
Sodium
37mg
Added Sugars
0g
Exchanges
1/2 fruit
Carbohydrate Servings
1/2
Vitamin C (37% daily value)

In partnership with EatingWell EATINGWELL® is a registered trademark of EatingWell, Inc.

caribbean side dish eatingwell winter vegetarian summer spring savory sauces quick picnic no cook fall entertainment easy central/latin/south american vegetables

2 replies

Gabby
GabbyPA 2013-09-07 09:48:17 -0500 Report

If you roast the jalapenos they loose some of the heat but keep the flavor. Or you can try sweet peppers.