Pineapple Salsa

Ingredients

1 medium fresh pineapple, peeled, cored and diced* 
1 medium jalapeño, deseeded and diced finely 
1 red bell pepper, cored and diced finely
½ cup finely diced red onion
¼ cup chopped fresh cilantro
3 tablespoons lime juice, to taste
¼ teaspoon salt, to taste

*Note: To cut fresh pineapples, trim off ½ an inch of the top and bottom of the fruit. Then, stand the pineapple and use a knife in a downward curved motion, to cut off ½ inch of the exterior flesh, including the peel. Proceed to cut this off all sides of the pineapple, if there are eyes leftover, remove with a smaller knife. Then cut the pineapple into 4 quarters, lengthwise and trim the core off at an angle. Proceed by cutting the pineapple into your desired size. 

Directions

1. In a large bowl, combine the pineapple, bell pepper, onion, cilantro, and jalapeño. Add the lime juice and salt, and stir to combine. Add more lime juice and salt if desired. 

2. Allow the salsa to rest for 10 minutes for optimal flavor. Serve with tortilla or plantain chips. 

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Quick Tips

• When choosing a pineapple, look for a golden yellow color. Green pineapples are hard and unripe. While orange or brown pineapples are overly ripe and too sweet for this recipe. 

• Pineapples are a good source of Vitamin C, manganese and copper. 

• Pineapples contain an enzyme named Bromelain. This can have a negative interaction with medications including: antibiotics, blood thinners, antidepressants and anticonvulsants.