Bowl full of roasted pineapple salsa

Roasted Pineapple Salsa

Serves 20

Ingredient list:
2 cups pineapple coarsely chopped

1/4 cup red bell pepper diced

1 jalapeño pepper seeded and minced

3 green onions chopped (greens only)

In a skillet over high heat, cook pineapple chunks until slightly charred, about 2 minutes. Remove from skillet and cool to room temperature.

Refrigerate in an airtight container, stirring occasionally, for 1 hour or up to 24 hours.

Place pineapple chunks in a large bowl. Add onion, bell pepper, jalapeño, and green onions. Mix well. 

Recipe courtesy of Tex Mex Diabetes Cooking

Back to blog