Pineapple Salsa
This pineapple salsa recipe is made with frozen pineapple chunks, bell peppers, Roma tomatoes, red onion, cilantro, and lime juice. It's so quick to make and pairs well with grilled chicken, tacos, fish, and more!
Servings: 3 cups
Calories: 70cal
Ingredients
- 1 ½ cups DOLE Frozen Pineapple Chunks thawed, drained, and diced small
- 1 to 1 ½ cups bell pepper seeded and diced small (from about 1 small bell pepper; I used yellow, use your favorite color)
- 1 medium Roma tomato diced small
- ½ cup fresh cilantro leaves finely chopped
- ¼ cup red onion peeled and diced small
- about 2 tablespoons lime juice or to taste
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
- pinch granulated sugar optional and to taste
Instructions
- To a large bowl, add all ingredients, stir to combine, taste, and check for flavor balance. Make any necessary tweaks based on personal preference, i.e. more salt, pinch of sugar, etc.
- Serve immediately or cover, refrigerate, and serve chilled.
Notes
Salsa will keep airtight for up to 5 days in the fridge, noting that it will become more watery as time passes as the produce releases its natural juices. I prefer it about 4 to 12 hours later, after the flavors have married and it’s been chilled.
Nutrition
Serving: 1 | Calories: 70cal | Carbohydrates: 18g | Protein: 1g | Sodium: 180mg | Fiber: 1g | Sugar: 15g
