Description
This refreshing pineapple salsa combines sweet and tangy flavors, making it a perfect pairing for a glass of Pinot Grigio. Serve it in a hollowed-out pineapple for a fun and tropical presentation.
Ingredients
Units
Scale
- 1 whole pineapple
- 1 cup diced sweet peppers
- 1 (12 oz) tub of pico de gallo
- 1 teaspoon lime juice
- Cilantro, chopped
- Salt, to taste
Instructions
- Lay the pineapple on its side and cut off the top third, keeping the stem intact. Ensure you don’t cut lower than the stem.
- Hollow out the middle of the pineapple, being careful to preserve the outer shell for serving. It’s okay if some of the pineapple gets crushed during this process.
- Dice the extracted pineapple flesh into small pieces.
- In a large bowl, combine the diced pineapple, diced sweet peppers, pico de gallo, lime juice, and chopped cilantro.
- Season the salsa with salt to taste, mixing well to combine all ingredients.
- Spoon the salsa back into the hollowed-out pineapple shell for a fun presentation.
- Serve immediately with tortilla chips or as a topping for grilled meats.
Notes
For a spicier salsa, add diced jalapeños or a dash of hot sauce. This salsa is best served fresh but can be stored in the refrigerator for up to 2 days. Pair with Cavit Pinot Grigio for a delightful combination.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 15
- Sodium: 150
- Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 1
- Cholesterol: 0