Pineapple Salsa

This recipe is a great dish to complement our Jamaican Jerk Pork Tenderloin, but will also pair nicely with chicken and fish.

Serves: 4 to 6

2 cups diced pineapple
1 cup red pepper, diced
¼ cup red onion, minced
½ cup green pepper, diced
¼ cup fresh lime juice
¼ cup olive oil
1 teaspoon sugar
½ teaspoon cumin
1 teaspoon garlic, minced
Salt and pepper to taste

Combine all ingredients and refrigerate for one hour before serving. To serve, spoon a generous helping over Jamaican Jerk Pork Tenderloin, or serve on the side.

To store:  Store in an airtight container and refrigerate for 2-3 days.



Leave a Reply