Pineapple & Jalapeño Salsa

Pineapple & Jalapeño Salsa

1 Review
From: EatingWell Magazine, July/August 2011

Try this spicy pineapple salsa with grilled or broiled tuna, sautéed scallops, or chicken, turkey or ham.

Ingredients 16 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • 1 small ripe pineapple
  • ¼ cup minced scallions
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons lime juice
  • 2 tablespoon minced fresh jalapeño pepper (about 1 large)
  • 1 tablespoon canola oil
  • ¼ teaspoon salt
  • Freshly ground pepper to taste


  • Active

  • Ready In

  1. Cut the top and skin off pineapple, remove the eyes and core. Finely dice the pineapple (you will have about 4 cups diced pineapple) and place in a medium bowl. Add scallions, cilantro, lime juice, jalapeño and oil. Toss to mix. Season with salt and pepper. Serve immediately or cover and refrigerate for about 1 hour to allow flavors to blend.
  • Make Ahead Tip: Cover and refrigerate the salsa for up to 1 day.

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 30 calories; 1 g fat(0 g sat); 1 g fiber; 6 g carbohydrates; 0 g protein; 9 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 63 IU vitamin A; 22 mg vitamin C; 7 mg calcium; 0 mg iron; 37 mg sodium; 56 mg potassium
  • Nutrition Bonus: Vitamin C (37% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: ½ fruit

Reviews 1

June 13, 2015
profile image
By: EatingWell User
Fresh, Easy and Delicious! Try this great recipe! I added additional chopped jalapeno and cilantro, which balanced out the sweetness of the pineapple. Very fresh tasting! Pros: Perfect combination of summer flavors. Served with grilled chicken.
More Reviews