Pineapple Salsa with Radishes, Peppers & Cilantro Recipe

Pineapple Salsa with Radishes, Peppers & Cilantro

by Pamela Anderson
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Try this sweet, spicy salsa on grilled, spice-rubbed chicken breasts, pork chops or turkey cutlets. Yields about 3-1/2 cups

Quick: Takes 30 minutes or less, start to finish Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients pineapple radishes bell peppers more more
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 (g): 0; Fat Calories (kcal): 0; Saturated Fat (g): 0; Protein (g): 0; Monounsaturated Fat (g): 0; Carbohydrates (g): 3; Polyunsaturated Fat (g): 0; Sodium (mg): 110; Cholesterol (mg): 0; Fiber (g): 0;
photo: Scott Phillips
From Fine Cooking 79 , pp. 42
July 1, 2006

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