Pineapple Jalapeño Salsa
Fresh Pineapple Jalapeño Salsa is a 10 minute, sweet and spicy summer cookout favorite! Serve it with chips or spoon it over chicken, fish, salad or tacos.
Servings: 8 servings
Calories: 41kcal
Ingredients
- 1/2 large pineapple 3 cups diced
- 1 jalapeño pepper seeded and minced
- 1/2 bunch cilantro finely chopped
- 1/2 cup red onion finely chopped
- 3 large limes juice of
- 1 tsp chili powder optional
- 1/2 tsp salt
- Ground black pepper to taste
Instructions
- To dice pineapple, using a sharp chef's knife, cut off both ends, stand it upright and remove skin going 1/2 inch deep. Slice in half lengthwise and using a paring knife, remove middle core. Slice into 1 inch thick plates lengthwise and then dice.
- In a large bowl, add diced pineapple, jalapeno, cilantro, red onion, lime juice, chili powder, salt and pepper. Stir, cover and refrigerate for about 15 minutes.
- Serve with tortilla chips. Or pile up on top of grilled chicken, fish, salmon, pork or tacos.
Notes
- Store: Refrigerate covered for up to 2 days.
- Make ahead: Add diced ingredients to a bowl without stirring or adding salt and store covered in the refrigerator. When you are ready to serve, add salt and stir.
- Add more spice: As is salsa is very mild. Add in some of the reserved jalapeno seeds for that extra kick.
- Pineapple: Fresh is really the way to go but canned can be used.
Nutrition
Serving: 1cup | Calories: 41kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 152mg | Fiber: 2g | Sugar: 7g