I’ve been loving the spring weather this week. All the snow is gone and the temps have been warm enough for me to run in a tee. Mike and I are hoping to take advantage of this weather by going on a nice, long hike and with the pups this weekend and then grilling out after. Fingers crossed that the forecast is wrong and that it doesn’t rain!
This pineapple salsa is sweet with the perfect amount of heat. It’s super versatile, too. I ate it with chicken, with pretzel thins, and even just straight-up with a spoon.
Fresh Pineapple Salsa
1/2 pineapple peeled, cored and cut into 1/4-inch dice (about 3 cups)
1/2 cup diced red onion
1 1/2 cup diced red bell pepper
1 jalapeno, seeded and minced
1 tablespoons freshly squeezed lime juice
1/2 cup chopped cilantro
salt and pepper, to taste
- In a large nonreactive bowl, stir together pineapple, onion, bell pepper, jalapeno, lime juice and cilantro. Season with salt and pepper.
- Refrigerate until ready to serve.