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 kosher 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.