Pickled Pineapple Salsa

Serves 2 1/4 cups


2 cups fresh, finely chopped pineapple or 1can (20 ounce) crushed pineapple, drained

3 tablespoons seeded, minced pickled jalapeno peppers

1 tablespoon grated lime peel

1 tablespoon olive oil

1/4 teaspoon salt


In medium-sized bowl, stir together all ingredients until well mixed.

Serving suggestion: Serve with chicken. Serve with fish fillets and garnish with pickled jalapeno peppers.

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