Print Recipe

Pineapple Salsa 3

RG

Ingredients

  • 1 (1 1/2 pound) peeled fresh pineapple, with core removed and cut into 1/2-inch dice
  • 1 mango, peeled, pitted and cut into 1/2-inch dice
  • 1 red bell pepper, seeds and membranes removed, cut into 1/3-inch dice
  • 1 green bell pepper, seeds and membranes removed, cut into 1/4-inch dice
  • 1 jalapeno pepper, seeds removed, finely chopped
  • 1 bunch scallions, white part and 2 inches of green tops, finely chopped
  • 3 medium garlic cloves, finely chopped
  • 1/4 cup chopped cilantro
  • 1/2 cup fresh lime juice
  • 1/4 cup honey

Instructions

  1. Combine the pineapple, mango, peppers, scallions, garlic and cilantro in a medium nonreactive mixing bowl. Stir to combine.
  2. Add lime juice and honey and mix well to combine.
  3. To serve, bring to room temperature 30 minutes before serving on grilled chicken or fish.

Yield: 1 1/2 to 2 cups

This may be prepared 1 day ahead, covered and refrigerated.




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