Pineapple-Pecan Salsa

Oxmoor House


4 cups


+ Add To Shopping List
1/2 cup chopped onion
2 tablespoons olive oil
2 garlic cloves, minced
1/2 cup pineapple juice
4 cups finely chopped fresh pineapple
2 tablespoons chopped fresh sage
1/4 teaspoon dried crushed red pepper (optional)
Pinch of salt
3/4 cup chopped pecans, toasted


Prep: 19 Minutes
Cook: 10 Minutes

Sauté onion in olive oil in a medium skillet over medium heat 5 minutes or until tender. Add garlic; cook 1 minute, stirring constantly. Add pineapple juice; cook over medium-high heat until liquid is reduced by half (about 3 minutes).

Combine pineapple and next 3 ingredients in a large bowl; stir in onion mixture. Cover and chill up to 24 hours. Stir in pecans just before serving.

Fix it Faster: Start with a cored fresh pineapple to speed things up when making this salsa.

Created date

August 2009