This interesting salsa goes great with (gluten-free) chips, mixed with cooked rice, or as a topping for grilled tofu.
Doesn't it look pretty and perfect for holiday entertaining ? Whether for Easter or for Passover, your guests will love it!
I love it because it's full of healthy ingredients such as enzymes for digestion, antioxidants for immune boosting, and valuable vitamins.
I very seldom buy a whole pineapple because I find it difficult to cut and serve. But this wasn't too unmanageable. I simply cut the pineapple in half lengthwise and then used a paring knife to cut around the edges before I scooped out the pulp. The empty pineapple became a serving piece.
This delicious pineapple salsa is a simple recipe calling for a variety of fresh vegetables such as chopped tomatoes, chopped red onion, diced orange or yellow bell pepper, chopped cilantro (or parsley), some optional fresh lime juice and optional jalapeño peppers. Of course, don't forget the diced pineapple.
I like to make this salsa mixture and then combine it with cooked brown rice for a tasty vegan side dish. Traditionally this type of salsa is eaten with fish - such as salmon.
Ingredients:
1 large pineapple
2 cups of pineapple, diced small
2 medium tomatoes, diced small
1 cup of diced yellow or orange bell pepper, diced small
1 cup of diced red onion
1/2 cup of chopped cilantro or parsley
Optional: 1/4 cup of diced jalapeño peppers
Fresh lime juice if desired (I didn't)
Directions:
Cut a pineapple lengthwise and cut out the pineapple pulp leaving the pineapple shell for serving.
Assemble all of the ingredients in a bowl. Toss well and allow to sit for at least 15 minutes. Stuff the pineapple before serving, draining any liquid if necessary.
NOTES:
My friend Noreen made this pineapple salsa at a dinner party at her house.
