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Grilled Pineapple Mango Salsa Recipe
Aug 13, 2012 @ 5:42 PM
Posted by
Daily Value: 1%
Servings: 32
Low-Sodium
Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Low-Fat-Abs
Posted by
Nutrition
Cal/Serving: 27Daily Value: 1%
Servings: 32
Low-Sodium
Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Low-Fat-Abs
| Fat | 1g | 1% |
| Saturated | 0g | 1% |
| Carbs | 5g | 2% |
| Fiber | 0g | 2% |
| Sugars | 4g | 0% |
| Protein | 0g | 0% |
| Sodium | 63mg | 3% |
| Calcium | 5mg | 1% |
| Magnesium | 4mg | 1% |
| Potassium | 47mg | 1% |
| Iron | 0mg | 1% |
| Zinc | 0mg | 0% |
| Vitamin A | 164IU | 3% |
| Vitamin C | 13mg | 22% |
| Thiamin (B1) | 0mg | 1% |
| Riboflavin (B2) | 0mg | 1% |
| Niacin (B3) | 0mg | 1% |
| Vitamin B6 | 0mg | 2% |
| Folic Acid (B9) | 9µg | 2% |
| Vitamin E | 0mg | 1% |
| Vitamin K | 4µg | 5% |
| Fatty acids, total monounsaturated | 1g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
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MeatlessMonday.com
Grilling pineapple gives the fruit a lovely hint of smoke, while lime balances the sweet with sour citrus and jalapeño packs a spicy punch. Serve this summertime salsa atop your favorite bean burgers, salads, and tacos. This recipe came to us from Donna of Fab Frugal Food.
INGREDIENTS
- 1/2 ripe pineapple, peeled, cored and sliced 1-inch thick
- 2-4 jalapeños
- Olive oil, for grilling the pineapples and jalapeños
- 1 mango, peeled and diced
- 1/4 cup minced red onion
- 2 scallions, sliced thinly
- 3 tablespoons cilantro, chopped
- 3 tablespoons lime juice
- 2 tablespoons honey
- 2 tablespoons extra-virgin olive oil
- 2-3 dashes of hot sauce
- Salt and pepper, to taste
DIRECTIONS
Preheat a gas grill or grill pan on medium-high heat.
Spray the pineapple and jalapeños with a little olive oil. Grill until the pineapples and jalapeños are charred slightly, about 2 minutes per side, then set aside to cool slightly. Dice the jalapeños and pineapple slices after they cool and place in a large bowl.
In a medium-sized bowl, stir together the mango, red onion, scallions, cilantro, lime juice, honey, and olive oil. Add the mango mixture to the charred, diced pineapples and jalapeños. Season with a few dashes of hot sauce and salt and pepper, to taste.
Chill in the refrigerator for at least 2 hours. Bring to room temperature before serving.
Recipe Details
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Servings: 32Cuisine: Mexican
Special Designations: Vegetarian, Healthy
