Easy Pineapple Salsa

Easy Pineapple Salsa requires approximately 10 minutes from start to finish. This recipe serves 6 and costs 40 cents per serving. One serving contains 55 calories, 1g of protein, and 0g of fat. 17 people were glad they tried this recipe. A couple people really liked this Mexican dish. It is brought to you by Budget Bytes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It works well as a very reasonably priced hor d'oeuvre. A mixture of cilantro, jalapeno, lime, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Taking all factors into account, this recipe earns a spoonacular score of 67%, which is pretty good. If you like this recipe, take a look at these similar recipes: Easy Pineapple Salsa, Easy Fish Tacos with Spicy Pineapple Salsa, and Tropical Tilapia with Pineapple Salsan and Coconut Rice – Easy & Special.

Servings: 6

Preparation duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Drain the crushed pineapple well. You can save the juice for smoothies, marinades, or other uses. Place the drained pineapple in a bowl.Cut the onion into a small dice and add it to the bowl. Remove the seeds from the jalapeno by first cutting off the stem, then cutting the pepper in half length-wise. Scrape the seeds out with a spoon and then cut the remaining pepper into a very small dice. Add to the bowl.Wash and shake off as much water from the cilantro as possible. Remove the leaves from the stems and roughly chop them. Add the chopped cilantro to the bowl. Squeeze the juice of one lime into the bowl. Stir everything together.Add salt to your liking. Start with tsp, stir it in, taste it and then add more as needed. I used 1 teaspoon total. Keep the salsa refrigerated until ready to eat. Stir to redistribute juices and flavor before serving.

 

Step by step:

1. Drain the crushed pineapple well. You can save the juice for smoothies, marinades, or other uses.

2. Place the drained pineapple in a bowl.

3. Cut the onion into a small dice and add it to the bowl.

4. Remove the seeds from the jalapeno by first cutting off the stem, then cutting the pepper in half length-wise. Scrape the seeds out with a spoon and then cut the remaining pepper into a very small dice.

5. Add to the bowl.Wash and shake off as much water from the cilantro as possible.

6. Remove the leaves from the stems and roughly chop them.

7. Add the chopped cilantro to the bowl. Squeeze the juice of one lime into the bowl. Stir everything together.

8. Add salt to your liking. Start with tsp, stir it in, taste it and then add more as needed. I used 1 teaspoon total. Keep the salsa refrigerated until ready to eat. Stir to redistribute juices and flavor before serving.

Nutrition Information:

covered percent of daily need