Caribbean Pineapple Salsa

By Molly O’Neill

Published June 13, 1992

Total Time
5 minutes, plus 2 days' refrigeration
Rating
4(20)
Comments
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This salsa makes a great dip for spicy chicken wings, is a tasty garnish for grilled meat or fish and, spooned on a plate, can be used as a bed for cold sliced pork, chicken or duck.

Featured in: FOOD; SALSA NOVA

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Ingredients

Yield:Four servings

  • 1 medium tomato, peeled and seeded

  • 1 teaspoon brown sugar

  • 2 tablespoons cider vinegar

  • 1 pineapple, 3 pounds, peeled, cored and cut into ¼-inch dice

  • 2 small jalapeno chili peppers, seeded, deveined and minced

  • 2 scallions, trimmed and minced

  • 1 cup minced parsley

  • ½ teaspoon salt

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

48 grams carbs; 189 calories; 1 gram fat; 6 grams fiber; 306 milligrams sodium; 3 grams protein; 36 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Squeeze all of the liquid out of the tomato and chop finely.

  2. Step 2

    Put the brown sugar in a glass or ceramic bowl. Add the vinegar. Stir until the sugar dissolves. Add the remaining ingredients and combine. Store in an airtight container in the refrigerator for up to 2 days.

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Ratings

4 out of 5
20 user ratings
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Comments

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Tiny

This was the perfect accompaniment to my grilled jerk chicken. I used only half the pineapple and one jalapeno because there were only two of us, but the other amounts remained the same. I had some cilantro that needed to be used, so I added that to the parsley and the flavors were even fresher and brighter. Next time, I might also try lime juice instead of the vinegar. And, I'll definitely make the full amount because this I know this will never sit in the refrigerator and go unused. Fantastic!

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