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Roasted Pineapple Salsa
6 min prep time
2 min cook time
20servings
Recipe by
Kelley Cleary Coffeen, PhD
Source
Tex Mex Diabetes Cooking
Photo by
Mittera
How to Make Roasted Pineapple Salsa
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!
6 min prep time
2 min cook time
20servings
2 tbsp
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Step-By-Step Instructions:
- In a skillet over high heat, cook pineapple chunks until slightly charred, about 2 minutes. Remove from skillet and cool to room temperature.
- Refrigerate in an airtight container, stirring occasionally, for 1 hour or up to 24 hours.
- Place pineapple chunks in a large bowl. Add onion, bell pepper, jalapeno, and green onions. Mix well.
Nutrition facts
20 Servings
-
Serving Size
2 tbsp
- Amount per serving Calories 15
-
Total Fat
0g
- Saturated Fat 0g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 0mg
-
Total Carbohydrate
3g
- Dietary Fiber 0g
- Total Sugars 3g
- Added Sugars 0g
- Protein 0g
- Potassium 40mg
- Phosphorous 5mg
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
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