Pineapple Jicama Salsa
Ingredients
- 2 tablespoons finely chopped red onion ⓘ
- 1 tablespoon freshly squeezed lime juice ⓘ
- 1 1/4 pounds peeled pineapple, cut into 1/2-inch dice (3 cups) ⓘ
- 2 tablespoons fresh pineapple juice, squeezed from the rind ⓘ
- 5 ounces jicama, peeled and cut into 1/4-inch dice (1 cup)
- 3 tablespoons finely chopped cilantro ⓘ
- 1 tablespoon light brown sugar ⓘ
- 1 jalapeno-stemmed, seeded and finely chopped ⓘ
Instructions
- 1.In a bowl, combine the red onion with the lime juice and let stand for 10 minutes. Add the pineapple, pineapple juice, jicama, cilantro, brown sugar, jalapeno and scallion to the bowl and toss. Serve with the jerk pork tenderloin.
- Make Ahead
- The pineapple-jicama salsa can be refrigerated overnight. Bring to room temperature before serving
Nutrition & Diet Analysis (per serving)
225
kcal
11% DV
Protein
Fat
Carbs
Diet fit
Under 400 cal
Low-fat
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).