Sweet and spicy, this tropical treat is a perfect topping for tacos and grilled pork. If you don’t want to fuss with a whole pineapple, pick up pre-cubed or cored pineapple in your grocery’s produce section. Be sure to serve this salsa at room temperature for the most flavor. If making ahead, stir in cilantro just before serving.

Ivy Odom
This Story Originally Appeared On cookinglight.com

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Jennifer Causey

Recipe Summary

Yield:
Serves 8 (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together finely chopped fresh pineapple (about 12 oz.), thinly sliced scallions, seeded and finely chopped red Fresno chile, seeded and finely chopped serrano chile, chopped fresh cilantro, lime zest, and kosher salt in a medium bowl. Serve immediately, or store covered in refrigerator up to 2 days.

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Nutrition Facts

24 calories; fat 0g; protein 0g; carbohydrates 6g; fiber 1g; sugars 4g; added sugar 0g; sodium 62mg; calcium 0 1% DV; potassium 0 2% DV.
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