Pineapple Cucumber Salsa Recipe

Pineapple Cucumber Salsa Recipe photo by Taste of Home

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It’s hard to beat the sweet, tangy taste of fresh salsa on a hot summer day. This makes a great topping for grilled fish or chicken. If serving with chips, be sure you have enough—it’ll go fast. Teri Rasey — Cadillac, Michigan

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Pineapple Cucumber Salsa Recipe

Prep/Total Time: 20 min.

Yield: 10 Servings

20 20

Ingredients

1-1/2 cups finely chopped fresh pineapple
1 cup finely chopped seedless cucumber
1/4 cup lime juice
1/4 cup finely chopped red onion
2 tablespoons minced fresh cilantro
4-1/2 teaspoons chopped seeded jalapeno pepper
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon grated lime peel
1/4 teaspoon salt

Directions

In a large bowl, combine all ingredients. Cover and refrigerate until serving. Yield: 2-1/2 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1/4 cup equals 18 calories, trace fat (trace saturated fat), 0 cholesterol, 60 mg sodium, 5 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchange: Free food.

Originally published as Pineapple Salsa in Simple & Delicious May 2010, p27

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Pineapple Cucumber Salsa

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(1-1) of 1 reviews

Reviewed on May. 26, 2010 by nrf1970

This was awesome. I have decided that this would go well with grilled tuna or any white fish. I will make this again! Will be very refreshing on a hot summer day!