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Pineapple Cucumber Salsa Recipe

Pineapple Cucumber Salsa Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:10 servings

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

  • 1. 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.