Pineapple Pico de Gallo

Pineapple Pico de Gallo

Similar to a salsa, pico de gallo pairs great with grilled fish, chicken, lean steaks, vegetables and whole-grain corn chips.

CAL/SERV :

25

PREP TIME :

N/A

YIELDS :

6 SERVINGS

COOK TIME:

N/A

INGREDIENTS
  • 2/3 cup diced Roma tomato, seeded
  • 1/2 cup diced fresh pineapple*
  • 1/4 cup diced red onion
  • 4 medium scallions, finely chopped, including some green stem (about 1/4 cup)
  • 1 medium jalapeño, finely chopped
  • Juice of 1 fresh medium lime (about 2-3 Tbsp.)
  • 1/2 cup finely chopped fresh cilantro
  • 1 tsp. extra virgin olive oil
  • 1 tsp. apple cider vinegar
  • Salt to taste

INSTRUCTIONS
  1. In medium bowl, gently combine all ingredients. 
  2. Chill one to two hours to let flavors mingle.
  3. Toss lightly before serving. Serve with fish, chicken, pork or baked whole-grain tortilla chips. Store covered in refrigerator up to 3 days.

    * Canned pineapple in natural juice may be used if fresh pineapple is not available.

Nutrition (per serving):

25 calories, 1 g total fat (0 g saturated fat), 4 g carbohydrate

 Courtesy of American Institute for Cancer Research