Pineapple Pico de Gallo

Now in peak season, sweet, succulent pineapples are perfect for making this refreshing Mexican side dish. Similar to a salsa, pico de gallo pairs great with grilled fish, chicken, lean steaks, vegetables and whole-grain corn chips. Pineapples are high in vitamin C and bromelain, a compound that some studies have found may protect against inflammation and colorectal cancer.

Makes 1 1/2 cups, 6 servings.

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

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

Directions:

In medium bowl, gently combine all ingredients. Chill one to two hours to let flavors mingle.

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.

Grocery List

• Roma tomato
• Pineapple
• Red onion
• Scallions
• Jalapeño
• Lime juice
• Cilantro
• Extra virgin olive oil
• Apple cider vinegar

The Author:

By Michael Kastre and Dori Mitchell, MS, RDN

Dori Mitchell, MS, RDN is AICR’s Coordinator for Nutrition Outreach.
Michael Kastre is an AICR Healthy Recipes developer.

Article Source: Aicr.org

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