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Pineapple Salsa with Radishes, Peppers & Cilantro

Scott Phillips

Yield: Yields about 3-1/2 cups

Try this sweet, spicy salsa on grilled, spice-rubbed chicken breasts, pork chops or turkey cutlets.


  • 1/2 to 3/4 medium-size fresh pineapple, peeled, quartered, cored and cut into small dice (about 2 cups)
  • 4 large radishes, trimmed and cut into small dice (about 3/4 cup)
  • 1/2 medium orange or yellow bell pepper, cut into small dice (about 2/3 cup)
  • 3 Tbs. chopped fresh cilantro
  • 2 Tbs. fresh lime juice; more to taste
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size per 1/4 cup servings
  • Calories (kcal) : 10
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 110
  • Carbohydrates (g): 3
  • Fiber (g): 0
  • Protein (g): 0


  • In a medium bowl, mix the pineapple, radishes, bell pepper, cilantro, lime juice, and 1/4 tsp. each kosher salt and pepper. Let stand while you grill the meat. Before serving, adjust the lime juice, salt, and pepper to taste.


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