Pineapple Salsa
Servings: 16 Servings
Ingredients
- 1 whole pineapple rind and core removed
- ½ jalapeño seeds removed
- ¼ cup purple onion diced
- 2 tablespoons freshly chopped parsley diced
- 1 tablespoon freshly squeezed lime juice optional
- ¼ teaspoon salt
Instructions
- First, remove the top and spiny rind from the pineapple. Then, slice it into quarters and remove the core sections.
- Next, dice the pineapple into ¼ inch cubes.1 whole pineapple
- Afterward, remove the stem and slice the jalapeno in half. Take one-half of the pepper and clean out the seeds and membranes. After that, slice it into thin pieces.½ jalapeño
- Once the pineapple and jalapenos are in a large mixing bowl, clean a purple onion by removing the skin. Dice enough onion to measure out ¼ cup and add it to the other ingredients.¼ cup purple onion
- Last, dice the parsley and add it and the salt into the bowl. Mix everything together. It serves as a condiment for chicken, fish, or even a stand-alone salsa.2 tablespoons freshly chopped parsley, ¼ teaspoon salt
Notes
- The calories listed are an approximation based on the ingredients and a serving size of one-fourth (1/4) of a cup. Actual calories will vary.
- The salsa can be stored in your fridge for up to three days in a sealed container.
- Looking for the Jalapeño Pineapple Salsa recipe from our other site, More Than Meat and Potatoes? You can find it on our Retired Recipes page!
Nutrition Facts
Pineapple Salsa
Serving Size
0.25 cup
Amount per Serving
Calories
30
% Daily Value*
Fat
0.1
g
0
%
Saturated Fat
0.01
g
0
%
Polyunsaturated Fat
0.02
g
Monounsaturated Fat
0.01
g
Sodium
37
mg
2
%
Potassium
69
mg
2
%
Carbohydrates
8
g
3
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
0.4
g
1
%
Vitamin A
80
IU
2
%
Vitamin C
28
mg
34
%
Calcium
9
mg
1
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
