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Pineapple Jalapeno Salsa

by on April 17, 2011 in Appetizers, Salsas April 17, 2011 AppetizersSalsas
See post on Lindsay {Eighty Twenty Dietitian}’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

I used canned pineapple for this recipe but you may use fresh as well! Pineapple is canned in juice, so therefore no sugar is added during the processing. Canned pineapple is heated to reduce bacteria formation, but the nutritional value is still the same.

Ingredients

  • 20 ounces, weight Pineapple Tidbits, Drained Or 2 Cups Fresh Pineapple Chopped Into Small Pieces
  • 1 whole Jalapeno Pepper, Seeded And Chopped
  • 2 whole Green Onions, Sliced Thin
  • 3 Tablespoons Fresh Cilantro, Chopped
  • 3 Tablespoons Fresh Lime Juice
  • 1 Tablespoon Honey
  • ¼ teaspoons Salt
  • ¼ teaspoons Fresh Ground Black Pepper

Preparation

Combine all ingredients in a medium bowl and mix well. Place in refrigerator for at least one hour prior to serving.

Nutrition Information per 1/4 cup salsa: 116 calories, 0 g fat, 1 g protein, 29 g carbohydrates, 1.5g fiber

One Comment

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mandy staas on 4.18.2011

looks great I love pineapple and salsa ..so looks like a winner

2 Reviews

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Dyedinthewoolcook on 8.20.2012

Awesome recipe! I didn’t use any honey because I used a really sweet and ripe fresh pineapple. My family loved this salsa with shrimp tacos. I’ll definitely be making this again!

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shoppingjen on 7.7.2011

I made this salsa tonight for soft chicken tacos and it was delicious! I used 1/2 the jalapeno and seeded it (I’m not a fan of super hot). I found it was still hot, but perfectly so. I can’t wait to try this with fish or shrimp tacos. So refreshing for summer! I will definitely keep this on my rotation.

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