My Recipe Box

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 (g): fat g 0; Fat Calories (kcal): 0; Saturated Fat (g): sat fat g 0; Protein (g): protein g 0; Monounsaturated Fat (g): 0; Carbohydrates (g): carbs g 3; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 110; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 0;

Photo: Scott Phillips

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