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Pineapple Salsa with Radishes, Peppers & Cilantro

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Yields about 3-1/2 cups

  • by from Fine Cooking
    Issue 79

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

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.

nutrition information (per serving):
Size : per 1/4 cup servings, Calories (kcal): 10, Fat (kcal): 0, Fat Calories (g): 0, Saturated Fat (g): 0, Protein (g): 0, Monounsaturated Fat (g): 0, Carbohydrates (mg): 3, Polyunsaturated Fat (mg): 0, Sodium (g): 110, Cholesterol (g): 0, Fiber (g): 0,

Photo: Scott Phillips

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