Ingredients
Scale
- ½ fresh pineapple
- ¼ cup fresh red bell pepper, finely diced
- ¼ cup fresh cilantro, chopped
- 2 cloves of garlic, minced
- 1 lime, at room temperature
- 1 teaspoon kosher salt
Instructions
- Slice pineapple into quarters, removing core and skin. Dice into ½-inch pieces and place in a mixing bowl.
- Finely dice the red pepper and add to the bowl.
- Chop the cilantro and mince the garlic. Add both to the bowl.
- Roll lime firmly on a cutting board, then slice in half and squeeze the juice into the bowl.
- Add the kosher salt and toss gently to combine.
- Serve immediately or refrigerate for 30 minutes to let the flavors meld.
Notes
- Fresh pineapple only. Canned pineapple is too watery and will make the salsa loose and flat.
- Roll lime before juicing. Rolling it firmly on the counter breaks up the juice pods and gives you significantly more juice.
- Make ahead. This salsa is best made a few hours ahead or the night before. Store in an airtight container in the refrigerator for up to 3 days.
- Leftover pineapple? Grill the extra spears over low heat. It releases the natural juices and makes a great side.
- Prep Time: 20 mins
- Category: Side Dish
Nutrition
- Serving Size: 1/2 C
- Calories: 56
- Sugar: 8.6 g
- Sodium: 209.2 mg
- Fat: 0.7 g
- Carbohydrates: 13.8 g
- Protein: 1 g
- Cholesterol: 0 mg