Pineapple Salsa

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Pineapple, Canned by the US Department of Agriculture, public domain government resource—original source of recipe

  • Serves: 8


  • 1 (20-ounce) can crushed or diced pineapple, drained
  • 2 tablespoons lime juice
  • 1 small red bell pepper, chopped (½ cup)
  • 1 small red onion, finely chopped (¼ cup)
  • 1 small jalapeño, seeded and finely chopped (½ teaspoon), optional
  • 2 tablespoons chopped fresh cilantro (optional)


  1. Mix all ingredients in a glass or plastic bowl.
  2. Cover and refrigerate at least 1 hour to blend flavors.
  3. Serve with grilled meat, poultry, fish, or tortilla chips.