Garden Pantry Pineapple Salsa {5 minute recipe}
Make use of delicious canned crushed pineapple and fresh produce in this fabulously fast and flavourful Garden Pantry Pineapple Salsa. It's great as a tortilla chip dip or served on grilled, broiled or roasted fish or meat, or as a topping for black bean soup or chili among other things!
Ingredients
- 1 can Del Monte Crushed Pineapple in 100% Juice 15.25 ounces, not heavy syrup!
- 1/2 red bell pepper stemmed, seeded, and diced
- 1/2 small red onion peeled
- 1/2 jalapeno pepper stemmed, seeded, and minced
- 1/4 cup packed fresh cilantro or parsley leaves
- 1 lime juiced, or 2 tablespoons bottled lime juice
- 1 clove garlic peeled and minced or pressed
- 1/2 teaspoon kosher salt
Instructions
- Don't blink or you'll miss how to make this.
- Strain the pineapple juice away from the crushed pineapple in a fine mesh strainer. (Save the juice for smoothies.) Stir the pineapple and rest of the ingredients together. It can be served immediately, but flavours improve if allowed to sit together for 20 minutes in the refrigerator if time allows. Leftovers taste best within 3 days, but are safe to eat for up to a week after stirring together.
- Serve as a chip dip or spooned over grilled/broiled/roasted fish, chicken, pork, or beef. It's also wonderful on fish tacos, with beans and rice, or on black bean chili.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
did you make this recipe?
Make sure to tag @foodiewithfam on Instagram and #hashtag it #foodiewithfamily so I can check it out!