Name: Sweet & Spicy Pineapple Salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 cups
Cuisine: North America, Mexican
Ingredients: 1/2 fresh pineapple, peeled, cored and cut into 1/2-inch slices; 2 jalapeno peppers; 1 medium mango, peeled and finely chopped; 1/4 cup finely chopped onion; 2 green onions, finely chopped; 3 tablespoons minced fresh cilantro; 3 tablespoons lime juice; 2 tablespoons olive oil; 2 tablespoons honey; 1/8 teaspoon salt; 1/8 teaspoon pepper; 1/8 teaspoon hot pepper sauce

There's a definite kick to this fruity combination, which makes a colorful topping for chicken or pork.—Donna Kelly, Provo, Utah

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Test Kitchen Approved

Sweet & Spicy Pineapple Salsa

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Yield: 2 cups

Prep: 20 min

Cook: 10 min

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Ingredients

1/2 fresh pineapple, peeled, cored and cut into 1/2-inch slices
2 jalapeno peppers
1 medium mango, peeled and finely chopped
1/4 cup finely chopped onion
2 green onions, finely chopped
3 tablespoons minced fresh cilantro
3 tablespoons lime juice
2 tablespoons olive oil
2 tablespoons honey
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce

Text Ingredients

Directions

Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill pineapple, covered, over medium heat for 3 to 5 minutes on each side or until golden brown. Grill jalapenos until tender, turning occasionally.

Let pineapple and peppers cool slightly; finely chop and transfer to a large bowl. Add the remaining ingredients. Chill at least 2 hours. Before serving, allow salsa to come to room temperature.

Nutrition Facts

1/4 cup: 83 calories, 4g fat (0 saturated fat), 0 cholesterol, 40mg sodium, 14g carbohydrate (12g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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