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.
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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
- % Daily value*
-
Total Fat
0g
0%-
Saturated Fat
0g
0% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
0mg
0% -
Total Carbohydrate
3g
1%-
Dietary Fiber
0g
0% -
Total Sugars
3g
-
Dietary Fiber
-
Protein
0g
-
Potassium
40mg
<1%
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