Roasted Pineapple Salsa

Roasted Pineapple Salsa
Source: Tex Mex Diabetes Cooking. Recipe Credit: . Photo Credit: Mittera.
Summary
Pineapple and high temperatures were made for each other, and this recipe concentrates the flavors with a quick skillet roast. That said, if the weather is nice, an outdoor grill will do the job just as well. Mixed with the right amount of pepper to give a Southwestern kick, this sweet, spicy combination is especially tasty on warm tortilla chips. 

Find this recipe and more in our cookbook Tex Mex Diabetes Cooking. To order directly from the American Diabetes Assocation, click here!

  • Prep time
    6 min
  • Cook time
    2 min
  • Servings
    20 Servings
  • Serving size
    2 tbsp
Nutrition Facts

Nutrition Facts

20 Servings

  • Serving Size
    2 tbsp
  • Amount per serving Calories 15

  • Total Fat 0g
    • Saturated Fat 0g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 0mg
  • Total Carbohydrate 3g
    • Dietary Fiber 0g
    • Total Sugars 3g
  • Protein 0g
  • Potassium 40mg
  • Phosphorus 5mg
Ingredients

Ingredients

  • canned pineapple chunks (drained and chopped)
    2 cups
  • red onion (minced)
    1/4 cup
  • red bell pepper (diced)
    1/4 cup
  • jalapeño pepper (seeded and minced)
    1
  • green onion (scallion) (green part only, chopped)
    3
Directions

Directions

  1. In a skillet over high heat, cook pineapple chunks until slightly charred, about 2 minutes. Remove from skillet and cool to room temperature.

  2. Refrigerate in an airtight container, stirring occasionally, for 1 hour or up to 24 hours.

  3. Place pineapple chunks in a large bowl. Add onion, bell pepper, jalapeno, and green onions. Mix well.

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